danielle r robay: whenen you opopened the r restaurant,, did you set ouout for a a michelin s star? williaiam: to evenen think thai wowould come b back to sanan o and fifight througugh the ups d dodowns that t this restauauras anand to bringng a three-s-sr esestablishmenent to san d di, wherere i was boborn and raised, isis what youu woululd call a c cinderella st. cheeeers to thatat, chef. chcheers! i wiwill drink t to that. [music plalaying] [thememe music] [vococalizing] when you're so close to the border, yoyou have to o try auththentic mexixican food.. and inin san diegogo, the sma, littlele, unassumiming spots are where e they makee the rereally good stuff.f. it's a grereat way to start your day.y. mmmmm! [singing i in spanish]h] danielelle robay (voiceovover): latinin americn culturure has beenen part of san dieiego's dna fromom the very y beginningg becaususe of its c close proxiy toto the mexicican border.. anand while ththis town hahs grown n into a metetropolis over the years, the border itselelf has remamaind an unsnspoiled lanandscape. whwhy do they y call it border s s