Yeah.

And again, you know, bringing that sort of like that, that border town sort of flair to like a place like San Antonio, it was for sure, I guess like adjusting, you know, for like trying out the restaurants in San Antonio was like, like, man, there's like no spice here, you know? But it's hotels, right? So I was like, okay, so how are we gonna like manage it where we're like have a little bit of everything for everybody, right? And I mean, obviously, like you can see it too, like our menu is huge, right? Yeah, yeah.

Yeah, the cart is like, oh my God.

It's a book.

We've been open for three months.

So it's like, we're still going to try to like adjust, you know, let's try to like hit every corner and see what sticks, you know? So that's why it is so big.

But I mean, we'll condense it down eventually.

Some people may not know what that is.

So, okay, tell us about the setup, what's going on, and what's gonna be the standout for you?

So honestly, we're doing what we're known for back home in the 915 El Paso.

We do colgados, which basically is like a Argentinian style cooking, but we made it very much norteño, so like north of Mexico, you know? And so yeah, what we do is we basically hang meats, vegetables.

The classic fajita, you know, the skirt steak, we got that.

We got some ribs in the back.

We got all kinds of vegetables.

I mean, we even put flowers and stuff to make it look pretty.

Well,

No. [laughs]

So yeah.

So they were like...

And- So they, uh, there was this one time that I was, uh, I was going to the restaurant and, uh, it was, it was still pretty early.

And then I got, uh, I got, I got to...

I, I, I bought some stuff from Walmart, or I was getting some stuff from Walmart and when I, when I put the card, it was like declined.

But it w- I mean, I still remember we had like, I think it was like, I don't know, like 5,000 on the card or something like that.

Mm-hmm.