I live in Northern California where Indian restaurant food and French restaurant food taste alike. That’s because the first is Mexican Indian food and the second is Mexican French food. All the cooks are Mexican. That’s an interesting economic fact. That’s not the whole story by a long shot. America is a great country where menial jobs have for generations led to entrepreneurship and in time, to dignified economic independence. So, Mexican cooks sometimes become Mexican-American restaurant owners.
In my town, there are dozens of Mexican restaurants and taco places. One full-fare restaurant stands among all others. It’s located downtown. It’s spacious and clean. The food there is reasonably good and moderately priced. The restaurant is also perfectly organized for the kind of fare it serves. Scarcely more than five minutes elapse between the moment you place your order and the moment it’s brought to your table. The table is cleaned within one minute of your leaving it so that the next customer does not have to wait.
This Mexican restaurant does not belong to a junior college drop-out, aging surfer as is often the case around here. It was launched and it is staffed by Mexicans immigrants and by their grown children and their buddies. You might say that it’s a great American entrepreneurial ship with a wholly Mexican crew.
One day, I noticed there an old Chinese man bent over a broom, laboriously sweeping the restaurant’s floor. Continue reading