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But my personal favorite was the pastelon,
made with cooked sweet plantain. It
was sweet, but not too sweet, and unlike
anything I've tried in my life.
These tacos have a combination of flavors
I would never think to put together,
but the taste combos somehow work in
a magical way. I wolfed down the plate
in about two minutes and didn't feel one
ounce of regret. Martinez certainly is right
when he says they're "different." The
unique fare is 100 percent worth your time.
There is also a full bar, but they specialize
in killer margaritas, made with fresh
ingredients and flavors, with no artificial
syrups or additives.
“It’s a lot of work,” Martinez said, reflecting
on his empire. “It’s very rewarding.
I meet people on a day-to-day basis. I
have pretty good, successful restaurants.
Customers love our food, they love the
service, so that makes it all worthwhile.
It’s been challenging. I work seven days
a week, but it’s rewarding nonetheless
because I’m doing it for myself. Do it because
you have the passion for it; don’t
do it for the money.”
So what’s next for a man always on the
move? Brunch! Fresco’s Cantina opens for
brunch starting Oct. 8. It sounds like they
will have a to-die-for churro-French toast,
so you’d best make those reservations now.
Photos courtesy of Fresco’s Cantina
Photos via Instagram/@frescoscantina