We had the good fortune of connecting with Luis Silva and we’ve shared our conversation below.
Hi Luis, can you tell us more about your background and the role it’s played in shaping who you are today?
I come from the working class and restaurateurs. My family is from both sides of the border between Texas & Mexico. My family like many American families have always been about their version of the American dream. My mother’s side always working hard to provide for their spouses and children. As latinos, family is paramount. Future generations groomed to one up the generation before them. Legacy was not one of going into the family business. My dad’s side was backed by a family business – restaurants. I learned the restaurant business and entrepreneurship. I was influenced to persue higher education to earn a career and profession. Higher education challenged me. During both my bachelors & masters – I developed skill sets to leverage later in life. Although, I often wonder if my education was an advantage or disadvantage. I ended up going full circle and landed in hospitality management. Hospitality management became customer service in the finance industry. Fast forward to present day, I identify as an instablogger, host and food consultant. This identity isn’t the day job that pays the bills. However, my Foodie_Munster business feeds my passion and makes up my legacy. A non-profit business that provides services to my community. I promote small business, inform and connect. My background provided me the means to an end. I focus on Latin cuisine, meats and sammies. I will continue this venture as long as I breath.
Let’s talk shop? Tell us more about your career, what can you share with our community?
By being an instablogger – I share my experiences and expertise. I spend hours discovering and researching before I go out. I want to provide the best content to my followers. I have achieved my position in my community and on social media by being genuine to those ends. I go out open to the experience. I set aside my badge to blend in. I do not ask businesses to collab. I don’t fish for special treatment. After I taste the food and service, I tell the story by highlighting the positive. Although, I do share any opportunities for the business. In addition, I provide my followers with tips to help provide the best experiences. My success is measured in connections, in friendships and shared successes. I share in the successes of my community. I am like a fan celebrating a team’s win. Sometimes winning is selling out or as small a keeping the door open.
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?
A week in the metroplex (DALLAS/ Ft WORTH) starting on a Wednesday: Would start with breakfast at Wood and Grain followed by the cattle run in the Ft Worth Stockyards. Lunch at Cortez Birrieria y Taqueria. Ideally there would be a Fletcher’s Original Corny Dog event for Dinner. Thursday would start with breakfast at Brookside Cafe followed by stroll through Historic Downtown Grapevine. Lunch at Hurtado Barbecue. Dinner at Babe’s Chicken North Richland Hills. Friday would start with a donut crawl from Twinkie Donuts to Detour Doughnuts to Funkytown Donuts and Drafts. Lunch would be at Calisience followed by exploring Deep Ellum with stops at Bobadiction, Amor y Queso and Elm Street Tattoo. Saturday would start with a sweet treat crawl from La Casita Bake Shop to Jarams Donuts to CocoAndrè. Lunch would be at the Dallas Farmers Market followed by dinner at Jośe (on lovers). Sunday would start with breakfast at Oddfellows. Lunch would at Cris and John followed by a visit to Dallas World Aquarium. Dinner would be at Keller’s Hamburgers.
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
My parents, grandparents, aunts & uncles and it is to them I dedicate my shout out.