History
Shortly after I became part of the highly competitive restaurant industry of New York City in 1997, I had the honor to work as the right-hand man of The Pump Energy Food founder Steve Kapelonis. During the course of over a decade working for him, I learned a lot more about good food, but perhaps even more importantly, I was shown how to inspire and motivate people to work together in a harmonious team environment. Eventually The Pump was bought out and transformed into Dig Inn, where I continued my culinary career. Perhaps not as glamorous, but equally important in my professional experience was the two years I spent in my family's business in Sunset Park, Brooklyn. Here at Tacos El Bronco Restaurant we also managed food trucks, and further increased our community popularity through the local press. A half-page spread in the New York Times Sunday edition, mention in The Reporter, an article in Food Network Magazine, and finally, an appearance on the nationally syndicated Cooking Chane
Specialties
Hello! My name is Elias Ballinas, and ever since I was young I've been passionate about good food. My family back in Mexico City (originally from Puebla) always had the best tacos and tortas in the area, so you could say that an understanding of flavor came to me naturally. Over the years, a simple love of eating and cooking grew into an appreciation of how a restaurant should operate. This included ensuring the happiness of both employees and customers, and that the highest standards of cleanliness and sanitation were always met.