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- I think my personality
doesn't really fit
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the proper restaurant.
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Good morning, mother...
Just kidding.
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***Ghetto tacos kami because I'm ghetto.
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- Good morning! This is...
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What's your name?
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- Jason.
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- Jason.
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And...
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- What's his job?
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- What?
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Prep?
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His job's in preparation.
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And this is Myra, our cashier.
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Myra.
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And this is our chef, Chef Glo.
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And no more.
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And I am your server for today.
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My name is Noki.
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Actually, there's more.
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Nalou, what's your role?
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And this is Nalou.
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- I'm an assistant.
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- She's an assistant chef.
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And this is our handsome
Chef Ronnie.
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Chef, look at the camera.
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***- Kung magiging pagkain ka sa El Poco, ano ka?
- Burrito.
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(laughs)
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- Why burrito?
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- Because it's chubby
and yummy.
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And this one is Aly.
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- Hi!
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- What's your role?
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- Kitchen prep.
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- Kitchen prep.
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***- You know, El Poco Cantina
stands for, pag ginoogle mo yan, it's literally the little kitchen, because of how we started back in 2019. 10 square meter stall lang or kiosk for some sort. And then anim lang yung upuan, sobrang liit niya, like pwede tayo mag hi five.
Lahat ng move namin was just you know, hey pwede na yan, kaya na natin yan, because we had no idea how to run a restaurant, even open a restaurant. Imaginine mo stall pa lang yan back in 2019 and di na namin alam yung gagawin namin. Well before magkaroon ng birria, it was really the Carnitas Burrito that was the highest moving item we have. And then when we started doing the birria tacos, now it's the Quesabirria Tacos na beef barbacoa. And then I think one really highest is I would say our homemade tortilla chips. May mga tao dito pumupunta yun lang kinakain. But I would say still the horchata's the best because that's my partner's recipe.
Actually I really was lost for a long time before I found the things that I am doing now. I grew up in a very normal household. You know, just normal kid na may pangarap pero under the circumstances, di siya ganung kadali maachieve. Sabi ko pangarap ko talaga maging Lasallista. Nakakahiya nga yung ginawa ko kasi yung pinangschool namin, inutang lang ng nanay ko yun sa bumbay. So I was really enjoying my time there until umabot sa point na I didn't even know why I was there to begin with kasi lagi ako umiinom, napabarkada. And then I asked my mom, like, hey can I stop studying for a while? I wanted to find myself. And then during the process of finding myself, I didn't know I was, you know, depressed. I was always drinking everyday. So from drinking, it went to smoking cigarettes and then it went on and on and on yan na, I was in a spiral of vices, addiction, and abuse. Well nagkaroon ako ng wake up call because I almost died doing those things. I've met people who went and do similar things. Uy, for the first time in my life may mga taong nakakaintindi sakin. I started appreciating smaller things. And I went back to school. I finished my degree of human resource and I started working as a human resource personnel. The reason why umalis ako sa trabaho ko was because my dad had a serious accident that forced him to be bedridden for years. And then I started thinking about what I wanted to be when I was a kid, what I really wanted to be when I was a kid, which is I really want to start my own restaurant.
Chef, yung 377 rider ko nandito na to ah. Thank you. 104 dine-in, table 3 left. Yung mix naserve na noh, table 4, right? Thank you. May extra plates yun? Pakicheck naman kung meron. Hi, welcome po. Chef, additional ako, pa on the fly. Barbacoa soft tacos please. Thank you guys, ingat.
Nung nagawa ko yung first recipe namin na we knew was going to be good and ilalagay niya kami sa mapa, yun yung carnitas namin, the first, first version of it.
Boss, paautograph na lang ako. Name na lang at number mo. Take out, 1020, soft tacos. 3 pieces, small, barbacoa quesbirria. Oo, thank you.
After ko iprep yun ng gabi, ginising ko yung asawa ko pero di ko siya yung, oy, oy. Di ganun. Gumawa ako ng taco, gumawa ako ng carnitas, yung buong setup, salsa and everything, tapos sinalpak ko sa bibig niya habang tulog siya. Tapos sabi ko sa kanya, ito na yun, ito na yung maglalagay satin sa mapa. This is our gamechanger. And then come by September 5 of 2019, we opened the first El Poco Cantina. Nostalgic. It's very nostalgic, you know. Yeah. That's the kitchen too, the same setup they have right now. I remember kami pa yung nagdadrawing ng menu namin halos araw araw. What we have right now, we will never have thought na this small space could turn into 10 square meters to 100 square meters and two branches. That's insane. Started from this spot. Tapos kami lang to, just the two of us, no other staff. Definitely worth it.
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