Today we’d like to introduce you to David Juarez.
Hi David, thanks for joining us today. We’d love for you to start by introducing yourself.
I was born in Mexico City and moved to Southern California a little over 30 years ago. The first job I acquired was at a soup and salad bar as a waiter. Searching for the American dream, I found myself working double shifts and assisting wherever help was needed. It only took a year’s worth of hard work before I was noticed and given an opportunity that would change my future. My manager Kelly expressed how she saw great potential in me and offered to train me to become an assistant manager. I have since managed restaurants for the past 20 years. This has allowed me to teach and help others climb up the ladder. Working in the industry I had a passion for, inspired me to one day open a restaurant of my own.
I used to live within driving distance of Baja California Mexico, it was one of my favorite places to visit. An hour’s drive would get you authentic Mexican Cuisine. Baja exposed flavors that drew my attention to its unique freshness in taste with every bite. My idea was to bring those flavors to San Antonio. I have visited quite frequently to see family and have come to the conclusion that Baja-style kitchens were nowhere to be found. Through a partnership with my two brothers-in-law, we have established the first Sabores Cali-Baja Mexican Grill over by Medical Center.
Though it’s been though introducing a new concept that people aren’t familiar with, we have since been named top 25 favorite restaurants by SA Current and Yelp.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
It’s been a struggle to bring a new concept to San Antonio for two reasons. One was convincing locals to try what we had to offer. We gave free fish tacos for a month to all our new customers to gain credibility. The second has been trying to recruit personnel after the pandemic.
At times it’s been hard to deliver customer service when we have so many orders and we shift focus on ensuring food quality first. With a short staff, customers will see that we don’t only take orders but also cook at the same time. We truly hope they continue to be patient and understanding, as we are still in the process of growing our team.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I wanted to create a fusion between Baja and California Mexican Food because I’ve mastered some of the best recipes that take our customers back to the coast of Mexico with a bite of a taco. I’ve been known for giving recipes my own signature touch. I like to wow people through their taste pallets.
Although I’m no chef, I’m not afraid to mix flavors to bring a different taste to the table. This is what makes us stand apart from others. I am most proud of being able to say that every we serve is freshness you can taste. We prepared daily and cooked to order despite us being a Fast-casual restaurant.
Pricing:
- Tacos $2 – $6
- Burritos $8 – $12
- Plates $8 – $16
- Desserts $4 – $6
- Bowls & Salads $6 – $11
Contact Info:
- Website: https://saborescalibaja.com/
- Instagram: https://www.instagram.com/saborescalibaja/
- Facebook: https://business.facebook.com/saborescalibaja/
- Twitter: https://www.tiktok.com/@saborescalibaja1
- Yelp: https://www.yelp.com/biz/sabores-cali-baja-mexican-grill-san-antonio
Image Credits
Elijah Nathan-Cortez
