Restaurant Owner Realizes the American Dream

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As an entrepeneur, I love this story.  This is much more than a review.  When a person goes from dish washer to owner of two successful Mexican restaurants, it should make us all say, “Si se Puede!”  Find out the story behind Tequila’s restaurants in Van Nuys, CA and Burbank.- Crysal A. Johnson, MCCN Editor

Two of the more popular choices for Mexican food in Los Angeles tends to be El Torito and Acapulco’s; however, Tequila’s owner, Tony Castillo takes a page from these restaurants and opening Tequila’s restaurant in Van Nuys in 2000.  Tequila’s became such as success that he opened another location on Magnolia Blvd in Burbank.  Castillo began as a disher washer working in the Mexican restaurant industry then worked his way up ownership  of two restaurants.  Isn’t that the American dream? Castillo is passionate and proud of the food served in his restaurant.  You may even see the owner serving if he is short staffed.  That seemed to be case when, I went.  The staff is friendly but the service extremely slow.

Read link below for more:–Soul-Food-Restaurant-Examiner~y2009m6d28-Tequilas-Restaurant-There-are-More-Reasons-to-Visit-than-Tequila

MCCN Reviews: D’Cache Latin Fusion Cuisine in Toluca Lake,CA

DCache restaurant
Review by Crystal A. Johnson
D’Cache Restaurant not just a place to eat but it is an exotic romantic experience. The food, live music and décor fuse to make this Latin fusion cuisine spot one of the best dining experiences in LA. Located on 10717 Riverside Dr., don’t let the big sign and the inconspicuous entry way fool you. Once entering the walkway to the 1928 Spanish Mission style building, things start to change as you see the beautiful water fountain. When entering through the doors you are transported to a romantic and elegant European spot.   Goodbye to Toluca Lake….  (Click link Below to read rest of review)

What is an Empanada?

An empanada is a stuffed bread or pastry.  The names comes from the Spanish and Portuguese verb empanar, meaning to wrap or coat in bread. 
The empanada may have it origin during Arabic occupation of the Iberian Peninsula.
Fillings may include tuna, sardines, chorizo, and pork loin pork loin if done in Galicia, Portugal and Spain.
However many other countries with Spanish influence have adopted the empanada including Argentina, Bolivia, Brazil, Chile, Colombia, Costa Rica, Dominican Republic, Cuban,  El Salvador and other South American countries and the Philipines. 
*The islands of Jamaica and Haiti also have versions of the empanada but tend to be fuller sized.  In Jamaica it is referred to as a patty. In Haiti the empanadas have a thicker crust called pate.