We’re here with Gustavo Olvera. He’s the
owner of Don Gus here on Avenue I in the city of Lancaster. How long you been
in business? Two months already. How’s it going so
far? Very good. Yeah? What do you serve? We serve fajitas, molcajetes, shrimp
cocktails… How did you choose Avenue I? I don’t know…
I like the location. I think it’s a pretty nice location for open-air
restaurant. I work for, maybe, 27 years in the restaurant (business)
as a manager, waiter, dish washer, and a busboy.
So, what’s it like to be the owner now? I like it. I’m pretty sure I gonna make it.
The place looks brand new. What all did you do? We put in new
carpet, new booths, new tables, new chairs, painting, decoration. Pretty much
everything. Xavier Rosetti, he’s my partner. He’s the
chef of the restaurant. He comes from Jalisco.
That’s where his recipes are from. What’s his specialty? Seafood, steak…he specializes in everything. And, we’ve also got molcajetes. It has shrimp, steak, chicken, chorizo
fresh cheese, rice, beans and come with tortillas. For the lunch menu, we’ve got
seven or eight different specials. They’re for $7.95. We have enchilada,
enchilada and Chilean. We’ve got a tostada. We have a fajita salad. We had the three
little street tacos with rice and beans. It’s Monday to Thursday
11:00 to 3:00. And, what’s your favorite? All of them. Okay my friend, it is here. The one-of-a-kind molcajete.
This is our carne asada steak. It comes with rice, enchilada and beans,
guacamole, and pico de gallo. this is the molcajete. It’s one of the
best…shrimp, steak, chorizo, panela cheese, avocado, fresh cactus, and grilled
onions. Well, I see why everybody’s coming back
now. This really looks like a feast here. Should we get
started? Okay, let’s do it. Okay, so you’re gonna make us one of your
specialties? Yeah, we’re going to make (inaudible). I’m going to use onions… The secret for (inaudible) is
pineapple. I want to invite
everybody to come to Don Gus Mexican seafood. This is their grand opening. The most exciting part of the whole thing so far has been what? Getting busy. We are getting busy very fast. That’s exciting.