Last updated on December 10, 2018
Rosarito, Baja California — A Rosarito restaurant owner who hired several Central American migrants says he is happy to have them in his family business.
A restaurant owner from Rosarito, Baja California says he went to the Benito Juarez shelter to recruit Central American migrants and employ them in his family business. He says he is happy with the work of the people to whom he has provided a roof, food and salary.
“I am very happy with the decision that I made, to bring them to work with me. They are excellent workers and I extend the invitation to other people, entrepreneurs, restaurateurs to do the same,” said owner Rubén Torres.
What motivated him to help them, he says, was his own story. “I come from a humble family. I am from the state of Guerrero. I grew up with shortages. I worked at the age of 12 washing dishes and always told my colleagues that one day I was going to have my own restaurant,” he recalled.
He says he fulfilled his dream and now owns a restaurant that employees around 20 people, among them five Hondurans who were members of the Migrant Caravan. He says they are learning Mexican cuisine.
One worker, Javier who was orphaned at 10 months of age, was one of the first to be recruited by Rubén to work in the restaurant.
“I thank God and some people who have supported me and who did not let me fail and who did not allow me to walk bad roads. I dedicated myself to studying, working and studying, selling mangoes on the roads for money to study,” explained Javier Casco.
Today, those studies allowed him to obtain employment as a cook’s assistant. He shares the same dreams as his new employer Rubén, with having his own restaurant. He does not care anymore if he’s in the United States.
César Matute, a Honduran migrant that is also employed at the restaurant with Rubén, says that his new boss explained some of the rules when they arrived.
“Respect and hard work make you want to succeed, not use drugs and behave well, to be well.” He says that the rules are not his biggest challenge though. The challenge he faces as a kitchen helper is the spiciness of Mexican food.
“It’s very good, very excellent, yes. I like it a lot, the tacos. Everything they prepare the broths, the soups,” said Matute adding, but the “spicy I do not like it, but some people do.”