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because I know how to cook; I open a
restaurant because I have a passion for it,
because I like the business and I see potential
money in it.”
Even though he doesn’t cook himself,
Martinez crafted the menu, influenced by
his Latin-American background. His mother
came to the U.S. from the Dominican Republic
two months pregnant with Martinez,
and he spent every summer there as a kid.
He labels the fare “Mexican reinvented”:
a fusion of traditional Mexican mixed with
Asian, Indian and other Latin American influences.
“I like to offer my customers stuff I like,”
Martinez said, chuckling at the simplicity.
“If I like it, I’m sure they’re going to love it.”
His favorite is the Cozumel taco: beerbattered
mahi mahi in a soft taco with
honey jalapeño coleslaw. It was the perfect
combination of spicy and sweet, complete
with the crispy finish of the fish.
The Cubana al pastor taco was packed
with tender pulled pork, topped with a
sweet, fresh pineapple marmalade.
FOOD + DRINK
Photos courtesy of Fresco’s Cantina