After Being Deported From The U.S., He Became One Of Mexico’s Most Celebrated Chefs

Like many Mexican immigrants banned from returning to the United States, Eduardo García’s story is both familiar and entirely unique.

Arriving in the U.S. as a child, García lived under the radar as undocumented immigrant for many years, working in the fields as a migrant worker, the New York Times reports. When he was older, García worked in restaurants, where his natural talent and work ethic really shined. But García fell in with a bad crowd and he was eventually arrested for a crime. After serving time in jail, deportation followed. García returned to the U.S. with falsified documents so he could be near his sick father. García again found work in restaurants, where he developed the skills that would be very crucial to him later in life.

Though García lived in the U.S. for several more years, he never felt comfortable. “[E]very one of those years that I stayed I felt I didn’t belong in the States,” said García to the New York Times. Then the day came when García was deported for the last time.

Now in Mexico, García’s work ethic pushed him beyond feeling sorry for himself.

A hard-worker with inexhaustible ambition, García began to gain fame in Mexico’s restaurant world, and he used that momentum to start his own restaurant, Máximo Bistrot, which he co-runs with his wife. The restaurant also serves another purpose in that it provides a place for hardworking, deported immigrants, like himself, a chance to find work that not only pays the bills but also provides a profound sense of pride. What started out as a small business has expanded to several restaurants, The New York Times reports, and now employs many fellow hard-workers who are proud to call Mexico home.

Be sure to get the full story of Eduardo “Lalo” García’s amazing journey at the New York Times.

[H/T] NYT: Eduardo García’s Path: Migrant Worker, Convict, Deportee, Star Chef

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