We had the good fortune of connecting with Daniel Sanchez and we’ve shared our conversation below.
Hi Daniel, what inspires you?
I am most inspired by my family. My parents both immigrated from Mexico with very little education and no money. I was able to live a comfortable life growing up, but only because they both gave literally everything that they had to ensure that I did. There were moments in my life when I lost sight of that, but when I opened my own business I was able to truly understand the work that they put in to allow me to get to this point and also keep alive their culture that made me who I am. I truly enjoy spreading the culture of Mexico to my community and offer the foods and flavors that shaped my childhood. My parents inspire me everyday to not be held back by any shortcomings or conflicts that arise in both my career and life. The days when work feels the hardest I remember that my parents worked a million times harder for me to even have the opportunity to have this career. It helps me stay focused and inspires me to keep moving forward.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I hate being a boss. It is something that I am really not good at but I feel that it is also creating a great culture at my business. I am not afraid to take advice or suggestions from my employees and I do my best to listen to every question or concern that they may have. I understand the need to be assertive towards your employees, but having a balance is something that has worked for me so far. Treating my employees more as teammates rather than employees has made them more enthusiastic about the work that they do and it also helps me collaborate with them and grow the business entirely. I am right in the trenches with them, showing them that I am working just as hard as they are to make us all successful.
There were moments where I felt like I was not experienced enough to lead a business, but this has been something that I have overcome and grown into. I have learned that there is no definitive way to run a successful business and that you just have to learn and grow with it. You also have to take all of the help and advice you can get. It is very easy to get sucked deep into the flow of your work, and this makes it hard to notice and change certain things that you may not be seeing. Listen to your friends and family, but most importantly, listen to your employees and others working around you. I will always stand by this way of working and it makes me excited to grow my company with the team members I have.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I am pretty new to Dallas, but I have definitely been exploring and taking notes of all the good spots I’ve been to. To start off, a nice brunch at Cretias in Bishop Arts is a must. Their eggs benedict with salmon is top notch. After that you’d have to walk around the Bishop Arts neighborhood and check out some of the cool boutique shops. For dinner I’d have to say Avanti is the best spot for some good Italian food, or Jinya if you want some of the best ramen in the city. Dallas has some of the best rooftop bars in my opinion. Upside at the Canopy Hilton in Uptown, Catbird at the Thompson in downtown, or Pool Club at the Virgin Hotels have some fantastic views.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would like to shoutout Mexico as a country and the people within it as well. The whole concept of my business is revolved around the classic foods and flavors found everywhere in Mexico. I have an endless amount of respect and admiration for the thousands of Mexicans who work countless hours every day in carts, tables, stands, and whatever else they can manage to sell their homemade snacks and candies. Many of family members have been those exact people and all of my recipes come from their decades of hard work. I take great pride and joy bringing all of these flavors to people and seeing their faces light up when they enjoy the products. There is no feeling like it and it would not be possible without the wonderful people who have made this food culture the delicious culture that it is.