 described the Mission District to somebody who had really no idea what it was about. What would you tell them? When I when I first came here the Mission District was not ever really included on maps. Everything kind of dropped off past Market Street. It was like no man's land but food-wise it was this growing vibrant incredible scene at that point as well and there were lots of really awesome small restaurants popping up serving incredible food. What I love about the Mission is it's exciting it's vibrant still a little bit gritty and there's tons of places to eat. What kind of brought you to San Francisco and I guess the Mission District specifically? As a chef I mean I was starting to cook and I moved to New York but I was always drawn to the Bay Area because of all the product the wealth of product available and the caliber of restaurants that are out here. The variety of what we are able to get our hands on as far as products out here goes it's it's astounding it's like really really inspiring as a chef. I always wanted to be part of that. How do you think Delfina fits into the Mission District? Hopefully we fit in pretty well. When you know when when Delfina opened 16 years ago there wasn't much on this block at all. Now it's incredible sometimes sometimes on like a Saturday or Sunday afternoon it's like 18th Street is like the center of the universe or something. We'll have 30 people waiting outside of our pizzeria for pizza and restaurants packed the whole streets just like bursting with life and and the cool thing is like a lot of that is centered around food. So it's a really special thing to be a part of. From the Takaria 42 years ago so how has the Mission District evolved since then? And it has changed a lot of Latin people used to live around here but because the rents and the property is so expensive they have to move out a lot of American people are coming in the neighborhood but you were here you see all the Mexican Latin people that comes to the taco place from San Jose from Gilroy just come over to eat here. The Mission District has changed a lot it has the same personality it had before and I think it's beautiful. Home of the nation's best burrito and San Francisco's best tacos what makes it so good why do people stand in line for hours to get your food? I told you that because I'm so good looking I like everything to be in the best side. We try to keep it really fresh and the most important thing I think is the meat the flavor of the meat having that type of meat and making everything fresh over here plus my employees you know my employees are so good you see them all working hard laughing and smiling and stuff like that I think that's something to do with it. What is one thing Latakaria cannot live without one ingredient? My customers couldn't live without our employees. I love these guys they're like my family but as far as we couldn't live without the carne asada that's for sure yeah our frescas are pretty good too. Thank you so much for talking to me I really appreciate it. My pleasure. I'm Sama Dada reporting for CalTV Entertainment thanks for joining me on this delicious journey.