El Rey was more than a kitchen to me—it was a canvas. I joined in 2017, and over the five years that followed, I took my role with deep commitment—not just in the craft of original dishes rooted in my Mexican heritage, but in using food as a way to expose people to my culture, traditions, and memories.

This wasn’t just about recipes. It was about storytelling.

The menu evolved over time, but I’m proud to know that some of the dishes I introduced—like the Calamari Taco and Al Pastor Taco—have remained on the menu as staples. These plates weren’t created to impress—they were born from my childhood, my street food memories, and the flavors that raised me.

Later came the Birria, a dish that resonated with people in ways I didn’t expect. It became a moment, a movement—and in some ways, an idea that spread beyond us. It’s a strange, beautiful thing to see your food inspire others, even when it takes on a life of its own. But that’s what this work is about: sharing something real, so others can feel it too.

Working at El Rey was a defining chapter in my career. It gave me the freedom to express my voice fully, without reservation. And that kind of trust and creative space is rare.

Located in the heart of Kensington Market, El Rey Mezcal Bar is owned by Overbudget Inc., the hospitality group led by chef and restaurateur Grant van Gameren. Known for its deep mezcal collection and casual cantina vibe, El Rey became a destination for agave lovers—and a platform where I had the chance to help build a culinary identity that reflected both tradition and evolution.