>>> PURPLE PIG EXECUTIVE CHEF IS A NATIVE OF MEXICO BUT WHEN HE MOVED TO CHICAGO AND BEGAN WORKING AS A TEENAGER, IT PUT HIM ON A PATH TO COOKING MEDITERRANEAN CUISINE.

CHEF MEDRANO JOINS US NEXT UP IN OUR ON THE PATH SERIES.

>> IF YOU DON'T TASTE YOUR FOOD, YOU WILL NOT KNOW HOW IT WILL TASTE.

>> NOT MANY COOKS ACTUALLY DOES THAT.

FOR MY PART, BEING LATINO, NOT THAT MANY PEOPLE -- THE NEW OWNERS , THEY GAVE ME THE OPPORTUNITY TO RUN IT.

THEY SAID, I KNOW YOU HAVE THE POTENTIAL.

LET'S DO IT.

I'M SO HAPPY TO BE HERE.

MANY PEOPLE FROM ANOTHER COUNTRY COME HERE AND THEY ARE LIKE, SEE THAT THERE IS ONE PERSONAL LATINO IN PLACE.

THEY COME INTO THE KITCHEN AND SHAKE THEIR HANDS.

THEY FEEL MORE COMFORTABLE BEING IN HERE, ESPECIALLY WHEN WE HAVE SO MANY LATINOS WORKING HERE.

I ALWAYS GO AND TALK TO THE TABLES, THE GUESTS.

ALWAYS.

EVEN TO SAY HI.

I LOVE TO GET THAT FEELING AND SAY THANK YOU FOR MAKING ME HAPPY.

THAT IS ALL IT TAKES.

I ALWAYS ENJOY MEXICAN FOOD WHEN I GO TO MY SISTERS HOUSE.

I DON'T KNOW HOW TO COOK.

THAT IS LIKE MY SPECIALTY RIGHT NOW, MEDITERRANEAN FOOD.

I DON'T COOK THAT MUCH MEXICAN FOOD.

WHEN I MOVED TO CHICAGO, I WAS ONLY SEVEN YEARS OLD.

MY MOM AND THE REST OF THE FAMILY, THEY SPEND MOST OF THEIR TIME AT THE RESTAURANT.

THEY WERE LIKE DOING ITALIAN FOOD.

RIGHT NOW, MY FAMILY WANTS MEXICAN FOOD.

YOU DON'T HAVE TO PUT THAT MUCH STUFF INTO THE PORK TO GET THE FLAVORS.

WHEN YOU ARE WORKING WITH THE FARMERS, YOU KNOW THAT THE PRODUCT IS RIGHT.

WE HAVE PIGTAIL, SHOULDER, EVERY SINGLE PART OF THE PORK WE WORK WITHIN HERE.

THERE WERE HARD TIMES.

NOT ONLY SINCE THE PANDEMIC BUT EVERYTHING HAPPENED.

>> IT WAS SO DIFFICULT FOR US.

WE DECIDED TO CLOSE FOR ALMOST TWO YEARS.

THERE WAS SO MANY STUFF GOING ON.

AT THE SAME TIME, YOU SEE IT WITH MOST OF THE PEOPLE.

IF THEY WERE IN THE RESTAURANT BUSINESS, THEY DECIDED TO MOVE SOMEWHERE ELSE.

THAT WAS HARD, REALLY HARD.

WE ARE HERE.