Ask anyone who works in the restaurant business and they will tell you it is hard work. That includes chef Trey Foshee, owner of Galaxy Taco in La Jolla.
Foshee said he wanted his restaurant to make sense for San Diego.
“San Diegans are very opinionated and very close to their Mexican food and Mexican culture," he said. “When we started the restaurant, what I asked the team here was if we were coming from Mexico, if we were operating a restaurant in Mexico, and we were opening in this location, what would we do? Because we wouldn’t do what we would do in Mexico City, or Oaxaca or something like that, right? We would do something that makes sense here. And so that’s kind of the style of the restaurant," he said.
KPBS went behind-the-scenes with Foshee to see what it takes to run a restaurant.
