They say the United States is the land of opportunity, and that much is true given that an individual focuses their time and energy into their passion. Misael Guerrero had always had a talent for gastronomy. His passion for the culinary arts was such a big part of him that he couldn’t ever let it go. That’s why when he finally landed in the United States, he vowed to himself to pursue his dreams and never let any opportunity get past him.

“I remember my arrival in the United States in July 2007, specifically in the state of California. In those times, like many who came to this country, I was in search of better opportunities, so I had to start from scratch,” said Mr. Guerrero. So he worked in different jobs, with each of them having him shoulder different responsibilities. 

Fortunately, these tasks were the stepping stones that he took to develop himself and eventually formulate the prospects of his future business, his true passion, “La Cocina.” Thus, Mr. Guerrero started making tamales and selling them from house to house and outside of established businesses. However, this act seemed to have been causing problems to the city because of the laws imposed in the state of California.

To avoid any major consequences, Mr. Guerrero decided to pivot towards a different approach, but still closely related to his passion for creating and serving food. In 2010, he decided to prepare his garage in Fontana to start selling sushi and seafood. By then, he had already won the hearts of a loyal clientele who supported his venture through and through. His patrons were captivated by the taste and flavor of Sinaloa that has always characterized his signature dishes.

Eventually, his small business turned into a massive company where culture, food, and tradition were qualities that dominated every single day. Due to the staggering amount of new clients they had, it became increasingly difficult to meet the needs of each and every one of them. So Mr. Guerrero decided to invest his savings into a small establishment in the city of Rialto, which was also aimed at selling sushi and Sinaloa-style food.

Thus, Culichitown was born. His own restaurant paid tribute to the Culichi people, who saw Mr. Guerrero grow, and ultimately inspired him to materialize his dream. After two successful years of personally working in Rialto, the store could no longer serve all its customers. By observing the influx of visitors from other cities in Southern California, Misael Guerrero knew that there was important popularity over their gastronomic offerings. 

That is when the second branch in the City of Bell was established, and from then on, with the blessing of God, it allowed them to cover 20+ branches in total in different cities in Southern California and other states of the United States—generating direct jobs for more than 1,000 people and inspiring a greater growth of the brand at a national level. 

In the near future, Misael Guerrero envisions himself building more businesses and creating a culinary empire. More importantly, he wants to generate more jobs for the community and help them gain some footing in these dark and trying times.

To know more about the remarkable Misael Guerrero, make sure to visit his official website.