la siesta right here in orange county. i watched my parents, like, handle these customer interactions where people are saying, like, are you going to charge me to add guacamole to that? like, well, yes. u know, avocados are2.00 apiece right now. my dad used to measure, you know, everything in terms of, like, tacos. you know, my crt screen broke or something. i needed a new one. do you have any idea how many tacos i have to sell to, you know, get you a new screen for your computer? bill esparza: he is presenting mexican food in a way that critics are taking notice, which was really hard to do before, you know? it was always a white chef cooking mexican food that would garner attention for elevating or saving the food. there wasn't really a template for this of, you know, how do you do mexican cuisine with chef technique? carlos: i had the privilege of working for daniel patterson at coi for many years. and i was, you know, a young cook in san francisco working at a high-end, you know, luxu tasting menu restaurant, where we