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“In my restaurant, we got rid of beans, guacamole, and margaritas. Once you break with expectations, you can begin to suggest new experiences to the diner.”

Over the course of these past years, what’s been the biggest challenge you’ve faced in your restaurant?
It’s been very difficult to educate consumers. Americans don’t think of Mexican food as fine dining. In my restaurant, we got rid of beans, guacamole, and margaritas. Once you break with expectations, you can begin to suggest new experiences to the diner.

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