10AM - 8PM DAY IN MY LIFE as a restaurant owner + mom

I just got to the Mexican restaurant. It's going to be a busy day today. I want you guys to spend the entire day with me. I have no idea how many restaurants we're going to get to, but this is our first stop. So let's go check in on them. If you're new here, this is Emilio's. This is our Mexican restaurant here in Las Vegas. We opened this I think four or five months ago. Honestly, this is my favorite Mexican restaurant in town. I know I may be a little biased, but it's actually named after my dad. His name is Emilio. He's usually here every day, but it's a little early, so I don't think he's here yet, but maybe we'll run into him. Good morning. How are you guys? You guys are from San Jose? Yeah. Awesome. How's everything for you guys? Good. Yeah? You guys like the food? Yeah. Amazing. Thank you. Hi guys. Hi. What are you doing? Are you doing ASMR? Should I be quiet? No. Luca's part of the team now. He's on the marketing team. And there's Cara over there, Angela. Let me show you guys some of the pastries we have here. So these are our little pastelitos back here. Those are like our house-made pop tarts. This one is our guava. So yummy. And then we also have these, which are my favorite things. They're lemon blueberry muffins. These are actually vegan and gluten-free. These are Emilio's midnight cookies. They were actually inspired by my dad's favorite cookie. They were kind of like pecan sandies kind of. So this is what these are inspired by. Of course, the concha. We make everything here favorite pancakes. Hi guys. How are you? How's everything going? It's so good. It's our first time here. It is? Awesome. Nice to meet you guys. Thanks for coming in. Since it's early and it's not too busy, I'm gonna quickly come back here and we'll make a little TikTok video. Oh my gosh. I haven't made lattes here in so long. Let's see if I remember the recipe. Recipes are blurring together with cafe Lola. I want to show you guys one of my favorite drinks here. It's like our version of cafe de olla. So traditionally cafe de olla is made like in a big pot in the back, but here we turn cafe de olla into a syrup. We make it kind of like a latte. So we put the cafe de olla syrup into the espresso and I mix it in. We got these. How cool are these? And so in Mexico City, there's this place that my dad absolutely loves where they go tableside and pour your milk. So my dad really wanted to bring that here. So we bought these. They're actually made in Mexico. This is our cafe de olla latte with oat milk. It's one of our most popular lattes here. Let's a little quality control. The best part of the job. So good. I forgot how good our lattes are here. Delicious. Approved. Good thing it's on the menu. What else should we make? Let's make Andrew's favorite latte. What's your favorite latte? The flan. Should we make that? You want one? We'll make one. Cajeta. Housemade vanilla bean syrup. We put a little bit of condensed milk in this latte because flan is made with condensed milk and vanilla. It's so yummy. It's one of our favorite desserts. One of my favorite things about the lattes here is that we make all of our lattes and our matchas like they were a margarita and it just blends all the flavors together so nicely. Look at this. So this is our most popular latte. It's called the flan latte. It's so good. Yeah. We have to go to our next stop, but it is 12 o'clock and we need some lunch. So I just ordered some lunch, but I want to show you guys how they make it. Let's go. This is my favorite lunch to eat here at Emilio's. It's called the Aztec Grain Bowl. Mira los plantains. We make them from scratch. We ordered the patacones, so you guys will see those. Patacones are actually not Mexican food, but I put them on the menu for Lina because she's from Colombia and she loves them so much. Now it's like, you know, it's Latin love over here. Here are the patacones. And one fun fact about our oil is that we actually use avocado oil here to fry everything in. So it's a seed oil-free restaurant. We don't use any sort of vegetable oils, which is amazing. So this is our side of patacones. I like eating these instead of chips, so we always order a side of these with our salads. While they finish up our salads, I want to show you guys our other restaurants over here. It actually has a shared kitchen, which is really cool. Oh, look it. He's making our pasta. These look so cool. He's making our lobster pasta. So we make all of our pastas here from scratch. The team comes in every morning to do these. Aren't they so beautiful? Oh, they're making family meal. Every day the team makes family meal with some products so everyone can eat a beautiful meal. Gracias. Okay, so we literally just walked from Emilio's through the kitchen into our Italian restaurant. Isn't that crazy? So this is our Italian restaurant. It's called Sorolina. Sorolina is actually named after Steve's mom. Sorolina means the little sister, and she's the youngest of all of her siblings. So we thought that was like the perfect name. This one is only open for dinner, but I wanted to show you guys a little sneak peek. But I will bring you guys back for dinner one night. We'll have to do a whole like dinner experience here, okay? Okay, let's see if our salads are ready. So this is our crispy quinoa. It has cucumbers. It has a little salad on the side. It's actually considered more of a grain bowl. Jicama. A vegan cilantro lime dressing. It's like a vinaigrette. So we do yellow and red beets. A little pickled onion. We make the pickled onions here too. Pepitas. This looks amazing, Joe. I can't wait to eat this. Some fresh aguacate. What do you grill the chicken in? Olive oil. Even better. This is our grain bowl. We always get it with grilled chicken, and it is our favorite lunch here at Emilio's. Bye guys! I'll see you later. We're heading over to Cafe Lola now because we're working on a brand new menu. We're gonna redo our entire food menu, our entire drink menu. So it's gonna be a big project. We haven't changed our menu since we opened Cafe Lola. We've been open for I think going on eight years now, and we have not updated it. This year we wanted to do like a little Lola refresh. Our marketing team, we were all talking and we were like, what could we call this like glow up? Maybe we can call it the glow up. The Lola glow up. The Cafe Lola glow up. It's so cute. Okay, let's go. Let's go make some matches. We're here at Cafe Lola. We're in the back side of Cafe Lola. We always park back here. We go in the back door. So let's go inside and we're gonna make some matches. Hi, how are you guys? Welcome guys. Hi. Good breath. These days like mentally drain me because I have to think about math, which I don't really like. I'm like a creative person, and when we're doing recipes, it's like two ounces of this, one ounce of this, and so like we have to like get ready mentally for these days. We only have an hour to get through all these matches. Say hi to Jessica guys. I made that matcha at home this morning. It was delicious and it was like super creamy. So you know how matcha is supposed to have that like velvety, creamy texture? So that's what I want to accomplish. This is what my idea is. This is my brain going a million miles an hour. I'm gonna do an experiment. I want to see if the concentrate tastes the same as this. Okay, so the matcha we use is ceremonial grade matcha, which is like the best matcha you can get. It's from Art of Tea and we absolutely love this matcha. It's going to even be close to being the same. Two ounces of matcha. Should we do a brown sugar matcha? Does that sound good? It's good, I promise. I'm gonna try it. I swear I think it's gonna be good. This is our brown sugar house-made syrup. I'm just trying to decide if I should do it like this. I'm gonna do it. I'm gonna make them exactly the same so we can see which one we like better. Look at the color difference. There's a little bit of a color difference, but not drastically. And now I'm gonna froth it just to make it an even playing field. Jess, can you put the ice in here, please? It looks actually beautiful and frothy, so I'm happy with what it looks like. Now let's try them. I know which one I like better, but I want you guys to try. Trevor, please try these two matchas and tell me which one you like better. Tastes like matcha, that's for sure. Pretty sweet, yeah, it's enjoyable. I really like it. You do? Yeah, this one's got a creamier flavor to it, so I really like that one. You like to concentrate better than hand whisk, which is interesting. Yeah, this one's like way better. Let me try it. I'm gonna try it just for you. They both taste good. They're super close. I guess they look the same and we'll do it the concentrate because that's gonna make it so much easier for our team because we sell so many a day. I feel like it's the best option for us. Now we're gonna make the recipes, now that we know that they taste the same. What if I do maple and brown sugar? Sounds good, right? Yeah. So let's do that. I'll do a shorty size first, then we're gonna go in with the brown sugar. We got the organic maple. Yeah, we wanted organic maple syrup for the drinks because nobody wants to drink like fake artificial stuff. We try really hard to not put any bad ingredients in our drink. I focus on super organic products and like no artificial food colorings. We're making all of our syrups from scratch now. I just care a lot. So this is going to be for our french toast matcha. Should I make it with oat milk? Four ounces of oat milk. Let's froth this. We're starting with our sweetest matcha and then we're going down. Are you guys ready? How's the color look? It actually looks really good. Really creamy. Okay, just a little shake of cinnamon on top. Taste test. I'm nervous because we've made these so many times. No, just like wait till you try this. Hold on. Amazing. It's so good. It's literally french toast. I know. That's probably the best one. I know. Yeah, that's really good. God, I think I'm a matcha drinker now. Normally I drink matcha, but this is amazing. I love it. I gotta run. Bye guys. Bye Jessie. We will eat at some point. Okay, let's go. Bye guys. We picked up the girls and we had a little change of plans because we have a really special birthday we're going to tonight. The girls wanted to make him something special, so we're doing a quick pit stop to make him a little birthday basket and then we gotta go right to the birthday. So we ran out of time. We didn't get to go with three little chicks, but it's okay. This is gonna be way more important. First we need a birthday card. This one's perfect. It says friends are the family you choose with the heart. I like an emotional one and a funny one. You deserve the best kind of birthday fun that just keeps going and going and going and going. You guys like that one? I think he's gonna love that. Good idea. This is perfect. Workout outfit? Cute? Approved? Yeah. I think this is so cute. What do you think? It's perfect. Yeah, I like it. It's perfect. Let's get in some of our favorite gum. Some face masks. He works so hard, so he needs to relax, soothe, and sleep. This is good. Gift is complete and now we're gonna pack this up in the car and we're gonna head over to the birthday party. Okay, let's put this together. So cute. Come on. We're at one of our favorite local restaurants. It's called Nataya's Secret Kitchen and we honestly come here to celebrate almost every birthday. Happy birthday. This is nice. This is cool. Thank you guys. Thank you. Appreciate it. He's our superman, right? Oh, yeah. Happy birthday. Happy birthday. One more year. We appreciate everything you do. We love you. Thanks for being part of our family. Happy birthday.