To earn money for his family, 35-year-old Isidro Castillo hitchhiked his way from Honduras to the United States. He has made his way to Memphis to work as the kitchen manager at the new University of Memphis-area restaurant Blue Coast Burritos.
"He is fantastic," co-manager Brad Brownfield said. "He is one of our favorites."
Through translator Luis Perez, Castillo said he got the job in Nashville and moved to Memphis 13 months ago.
Castillo made the journey so he could send money to his family in Honduras.
Brownfield said Castillo, with only three days of training, takes care of everything in the kitchen at the new restaurant on Walker Avenue.
The child company of Baja Burritos in Nashville, Blue Coast Burritos has expanded south to join the family of restaurants that rely on the business of U of M students.
Located next to Garibaldi's Pizza, they are expecting enough college students to eat there to not do any traditional advertising, assistant manager Grove Brame said. Instead, they're going to rely on students to advertise for them.
Jennifer Archibald, junior sports management major, said it sounds like a place she will definitely try.
"I love Mexican food," she said. "It's my favorite."Archibald lives in the dorms and said the after-hour eating choices on campus are limited.
The restaurant, which opens today, is expecting to be very busy from the get-go, Brownfield said.
"The people at the top are worried we'll be too busy," Brame said. Brame said the dining area can currently accommodate about 70 people, but they plan on adding a patio that can seat 40 more.
The patio is just one of the alterations Blue Coast Burritos is making to the shopping center - they also had a mural painted by artist Louis Marin on the side of the building facing Walker Avenue.
Mike Garibaldi, Owner of Garibaldi's Pizza and the shopping center where the two restaurants are located, said he likes the changes and the food.
He said he wasn't worried about Blue Coast Burrito taking away his business, and leased the building to them because he's optimistic it will be good for everyone.
"We felt it was a good mix," Garibaldi said. "They have a new concept."
He also said it would help The University by making the business community around the college stronger.
"It will be a positive for the students, big time," Garibaldi said. "Just as they help us, we help them."
Not every student is excited about the new restaurant coming, however.
Angela Smith, freshman fashion merchandising major, said she won't be eating there.
"I don't eat anything but healthy food," Smith said. "I don't know what is in Mexican food."
Brame said because you choose everything that goes into what you're eating at Blue Coast Burrito, it is up to you how healthy it is.
The menu is limited to tacos, burritos and taco salads, but everything is made fresh and customized for the customer.
There is also a salsa bar with four different types of salsa, including a mild pineapple salsa, Brame said.
"The up-and-coming trend is fresh Mexican," Garibaldi said. "Fresh-mex is the new cuisine."
