DISCUSSION: Before you move: Things to really think about

I expect you'll find it difficult to source ingredients.  Avocados here make stones look soft. 

Plus, Mexican food in the UK, or what passes for it, isn't intended for Mexican-Americans, it's intended for British people.  The average British person hasn't got the first clue about Mexican food (perhaps in London this is getting less true, but out here in the boonies, people just don't get it) so why would they care about authenticity?  They're looking to please their local customer base.  Which would explain why I once had a burrito with swede in it  .

Finally, it's essential to remember that whenever food travels it takes on a different character, to reflect local tastes.  Chinese food in the UK and US is nothing like Chinese food in China, for example.  Pizza and curry in Japan is nothing like it is here, and British sushi is a pale imitation of even the most run-of-the-mill stuff you get in Japan.  McDonalds is noticeably different from country to country.  Even in a lot of places in the US, Mexican food isn't very good, or very authentic. 

Basically, what I'm saying is good luck with your Mexican restaurant, but IMO you'll have a steep uphill battle. 

Of course I know all of these things and agree with all but one.  I DON'T think it will be a steep uphill battle.  At least not any more than opening any restaurant would be.  I have been in food all of my life, and I understand how the food business works.  I also understand the regional differences from place to place.  I have friends who swear 'New York' style pizza can't be made anywhere else because it's the water that makes it so great.  But that doesn't mean you can't have a good Authentic New York Style Pizza place in Denver. It just means it will be a little different.  And for that matter, the best sushi I've EVER had was in Denver, almost as far from the sea as you can get.

As for the Avacados, I plan to grow my own in greenhouses, as well as all the other herbs I will use, just like I do here I don't think there's anything I can't source with a little bit of hard work. Thank you for your input, though.  I understand you were only trying to caution me, and I appreciate it.

I'd love to grow my own vegetables, but I've never lived in a house where there was room for a greenhouse, or where the landlord allowed us to do anything with the garden.  

My husband is from a fruit farmy family and he says that depending on where you are in the UK, the greenhouse will need to be heated to grow avocados.  This could get really expensive.

I can't wait for your restuaruant to open and to go!

I think the biggest disappointment I have in English mexican versus American mexican is how "healthy" they've made it.  Nothing deep fried and covered with sauce.  I love sauces, which may be an American thing?  There are certainly dishes that have sauces here, I just don't think it's as prevelent.

I used to live in Denver and Sushi Den was my local sushi restaurant...  I'm ruined for life!

My husband is from a fruit farmy family and he says that depending on where you are in the UK, the greenhouse will need to be heated to grow avocados.  This could get really expensive.

I told the hubs I wouldn't live in a house without a conservatory. You can grow avacados in a conservatory

I used to live in Denver and Sushi Den was my local sushi restaurant...  I'm ruined for life!

I used to live in Denver with a 70 year old Japanese Sushi chef! I rented out the basement

Enough to supply a restaurant year round? 

You might be able to grow a plant in a conservatory, and if it is a good summer it might fruit although apparently they can take ten years to do so, but good summers aren't guaranteed in the UK.

Enough to supply a restaurant year round? 

You might be able to grow a plant in a conservatory, and if it is a good summer it might fruit although apparently they can take ten years to do so, but good summers aren't guaranteed in the UK.

Our conservatory gets very cold in the winter and extremely hot in the summer(it is west facing).  I'm not sure  it could be a good place to grow fruit/veggies.   
I haven't had proper Mexican food, but I really miss Tex Mex.

Don't they grow avocados in Spain/France?

Don't they grow avocados in Spain/France?

They do, but even though that is less of a distance than the ones travelling from CA to PA, they are always (almost) disappointing.

I find the same with stone fruits.  They are rarely good.  Peaches, apricots, plums all seem to have a 2.5 minute interval when they go from rock hard to overripe.  I have had better luck with nectarines, although I have no idea why.

They do, but even though that is less of a distance than the ones travelling from CA to PA, they are always (almost) disappointing.

I do find them frustrating....and they aren't cheap.

Of course I know all of these things and agree with all but one.  I DON'T think it will be a steep uphill battle.  At least not any more than opening any restaurant would be.  I have been in food all of my life, and I understand how the food business works.  I also understand the regional differences from place to place.  I have friends who swear 'New York' style pizza can't be made anywhere else because it's the water that makes it so great.  But that doesn't mean you can't have a good Authentic New York Style Pizza place in Denver. It just means it will be a little different.  And for that matter, the best sushi I've EVER had was in Denver, almost as far from the sea as you can get.

As for the Avacados, I plan to grow my own in greenhouses, as well as all the other herbs I will use, just like I do here I don't think there's anything I can't source with a little bit of hard work. Thank you for your input, though.  I understand you were only trying to caution me, and I appreciate it.

Hi Wren Black,

Welcome to the forum firstly!

Secondly, I fully applaud your enthusiasm for wanting to persue your idea/dream to open up an authentic Mexican restaurant in the UK! from that, and putting my *boring hat* on for a second..

Do investigate the costs to do so as like pretty much anything business wise, they'll be nothing short of very very expensive to ridiculous. You'll most likely be able to get the fresh ingredients you really want, either from a specialist already importing them or having to import yourself, and again, they'll have a suitable price tag to match as well. Location will be absolutely key as well as 'generally' speaking, Mexican food isn't in any great demand on the UK's population food choices, so if you look at a location that has lower startup costs, chances are you won't/don't have the clientele, and anywhere that you feel does have a possible customer base is most likely going to be astronomical in the various startup costs. 

That all said, there are Mexican restaurants dotted around the UK, all claim to have 'authentic Mexican food'

Perhaps visit them and try them out to see which, if any, are truly authentic and use your findings as part of your business concept evaluations - here's a list of a few I found after a search for 'Authentic Mexican Restaurants' filtered for the UK -

http://www.miguels.co.uk/
http://www.hallievamexicana.co.uk/index.php
http://www.cantinarestaurants.com/mexican/menu/index.html
http://jalisco.co.uk/default.php

Get a UKY discount code or something for when you open up!

Cheers, DtM! West London & Slough UK!

I used to live in Denver with a 70 year old Japanese Sushi chef! I rented out the basement

(KEYBOArD Has gone wacky so bear with me until newly ordered laptop arrives)

WE HAvE A SUSHI CHEF who sells at our locaL faRmers@ maRket> yOU DON'T HAVE to go all the way to Denver for good sushi! 

Enough to supply a restaurant year round? 

THAt WouLd be my concern. YOU@D havE to have an ENORMOUS CONServatory to supply a restaurant.

HAVING SAID That, i DON'T have any problems getting good ripe soft avodacos. HAVE you tried LIDL?

Thank you for all of your input.  This dream isn't going to happen overnight, for sure, but as my husband is in the Tech industry, we will most likely settle in a larger city anyway, which will support a specialty restaurant.  I know it will be hard, and if it's looking un-doable when we get there, then I might reconsider. After all, my kids are small and I plan on being home with them full time until they are at least 8 and 9 [they are now 3 and 4]. I will be working on and developing recipes, though, and perhaps I'll start with a booth on market day first? Who knows what the future holds?

(KEYBOArD Has gone wacky so bear with me until newly ordered laptop arrives)

WE HAvE A SUSHI CHEF who sells at our locaL faRmers@ maRket> yOU DON'T HAVE to go all the way to Denver for good sushi! 

THAt WouLd be my concern. YOU@D havE to have an ENORMOUS CONServatory to supply a restaurant.

HAVING SAID That, i DON'T have any problems getting good ripe soft avodacos. HAVE you tried LIDL?

Ok- totally off topic, but this post made my laugh so hard, chary!

In my head, it sounded like a cross between someone emphasizing all the words in bold and someone with Tourettes.

 

Ok- totally off topic, but this post made my laugh so hard, chary!

In my head, it sounded like a cross between someone emphasizing all the words in bold and someone with Tourettes.

 

 

...and perhaps I'll start with a booth on market day first? Who knows what the future holds?

I have two words for you: Food Truck. Just sayin'