My job, is like no other. I enjoy it and it gives me purpose. I start with a fresh tostada then I add only the best campari tomatoes, romaine lettuce, grass fed beef, cheese imported from Greece, organic low fat sour cream, pearl onions, and house made hot sauce made from white wine and the best chilies imported from Chilé. I am a son, a brother, but most importantly I am a chef who makes a mean taco.
