Everyone told me that it was a brave thing to give up my job to start a business. But deep down I was thinking, “I really want to try my best to make it work- it’ll be simple- I’ll make these amazing and delicious authentic and people will buy them. At the moment, however, some shops think that it’s not the right time for Mexican food... what are they thinking? What do they think Mexican people do when it’s winter... not eat?? What do you think??

Anyway, luckily Selfridges doesn’t think this and I am off on Saturday 31st October (!) to do a tasting session. I don’t know if I’m more excited or more nervous- I’m quite a bit of both, I suppose!!

The week ahead of me looks like an incredible juggling act of cooking, training course, kids off school, delivering, entertaining 10 girls for my daughter’s birthday party. The added complexity is that we are having new labels designed especially for the Selfridges launch, and the printers don’t want to say that the labels will definitely be ready- just keeping me on my toes! I am really really nervous about this- will the labels arrive on time?

Labels: fishbowl2

We normally start doing something new because we think we have a chance to succeed. Well, at least, that’s what I keep on saying to myself: “look, you’ve put your all, people like Mexican food, and your Mexican food has soul, YOUR soul in it” Well, yes, and???  Surely, giving your all and having a good product should be enough to make your business work, shouldn’t it? 
I gave up my job to dedicate my full energy to getting Rico Mexican Kitchen off to a good start. My idea was simple: to make fantastic authentic Mexican food so everyone in the UK could try something healthier, tastier and ethically sourced. But this game is sooooo difficult! Will I make it work? How?? Any advise welcome!

Labels: fishbowl2