Today we’d like to introduce you to Francisco Chacon.
Francisco , we appreciate you taking the time to share your story with us today. Where does your story begin?
We are a mother and son Mexican birria restaurant .
We started this business about 6-7 years ago in a food truck , after a few months we had to end it because we we’re scammed with the food truck we got , and they ended up taking it away from us . The person that leased it to us was renting food trucks that we’re not his . He ended up going to jail , so we had to close down the business then .
2 years ago we got the opportunity to finally open up a small restaurant here in Compton , with the best birria in town , and a carne en su jugo to die for.
We are from Guadalajara Jalisco , Birria and carne en su jugo are cultural dishes in that part of Mexico , so we are bringing that amazingly home made flavor to the city of Compton . We treat our costumers like if they we’re family , and that’s a very important thing in the restaurant industry .
I myself , have been working in the restaurant business for about 10 years , and 2 years ago I told my wonderful mother , you know what , let’s take the chance , we cook great birria and amazing carne en su jugo people will love our food . And here we are 2 years later . We can really say we have the best birria and best carne en su jugo en the city of Compton .
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It’s been a tough road just like every other business .
In the food industry it’s very hard to get permits and sometimes the city makes it very difficult for business to open . They don’t understand that people pay rent , and People don’t open , we can’t make money . So it was a bit of a struggle because we got keys to the place in June and didn’t open until September , and we we’re already paid rent those few months, but thank God everything worked out just fine . If it wasn’t for God , we wouldn’t be here .
Thanks – so what else should our readers know about your work and what you’re currently focused on?
We are a birria Mexican restaurant . Owned by me (francisco) and my amazing mom (Wendy)
We specialize LITREALLY IN BIRRIA . It’s actually the only meat we serve , aside from the carne en su jugo .
We go from birria tacos dorados , that come with Monterey Jack cheese , with onions and cilantro . With their consome on the side , where you can dip you’re taco and get a wonderful texture in you’re mouth , to a wonderful birria plate with rice and beans , with the side of tortillas and our amazing salsa.
We are also known for our delicious carne en su jugo , you don’t find this plate in many places. It’s a plate that comes with meat , whole beans , bacon and a green tomato sauce pair with 2 quesadillas. It is to die for .
In the Latino culture , it’s very hard sometimes to take the step of leaving you’re job to opening up you’re own business.
And we decided to take that step because we knew that we had amazing food . We knew that God was right there with us , and he wasn’t gonna leave us alone . we love to see Hispanics win, and I hope and wish more people can take that step to make their dreams happen!
Is there a quality that you most attribute to your success?
I think a great quality that we have is that we treat everyone like if they we’re family , every single costumer that walks in through the door .
People have told us “ we come back to see you guys and get the service you guys give out to everyone , the food is amazing . But the way you treat people is even better “
Contact Info:
- Website: https://Chylabirria.com
- Instagram: @chylabirria
- Facebook: Chylabirria
- Yelp: Chylabirria
