'It’s not easy to have a restaurant for fifteen years, especially nowadays.'
"It’s not easy to have a restaurant for fifteen years, especially nowadays."Chili Verde has been open sine 2009 and moved into its current home on Federal in 2012.Brothers Eder and Hanzel Yañez-Mota grew up in Mexico and always dreamed of opening a business together. At first they thought of a nightclub, but decided against it because of the late hours. Then they thought,"Let’s open up a sushi restaurant, because we love sushi," Eder recalls.
The family's hometown of Puebla, one hour south of Mexico City, is known for specialties such as mole and chiles en nogada, two of the most popular dishes on the Chili Verde menu. When the restaurant first opened,"I didn’t know how to cook, nor did my brother," Eder says."My dad and my mom were the ones helping us in the kitchen and training everybody" for the first few years.
She'll be on hand for the restaurant's fifteenth-anniversary celebration, too. From June 28 to 30, each family member will cook special items alongside customer favorites.
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