“It’s always a new challenge every single day, whether it’s staffing, whether it’s menu development, whether it’s prices of eggs … that you have to always be tinkering with every little part of it. There’s no day that’s ever the same, which is kind of the best and worst part of the restaurant industry in a way.” — Chef Edgar Rico, co-owner of Nixta Taqueria, on the business’ unlikely path to success.
Nixta Taqueria was compensated for their time and participation by Square.
