Yeah…see, that is why I don’t think this is the right guy to be talking about the difficulties of opening a modern Mexican restaurant in the USA. His USA opening is worse than his Tiajuana or Valle de Guadalupe place… imo, it’s the quality that is the problem, not everything else. Eating at Contramar and Merotoro in DF (Mexico City if people insist upon such naming) compared to Cala in SF, the food is at least as good, and in many ways BETTER.
So maybe don’t come to the US and open up a half-assed version of a place hoping for a hip money grab and then complain about the dining culture here?
But who knows…
As for the swapping, yeah I didn’t realize what you were saying. That probably is true. I’m not sure why working at restaurants is viewed as so temporary in the US versus Mexico?