Salvador Avila, bracero turned Mexican restaurant baron, dies at 99

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Born in Michoacán, Avila worked the fields in Central California, returning to Mexico after the picking season to visit his growing family.

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She, her siblings and parents had found success with their family restaurant, Avila’s El Ranchito in Huntington Park, and were beginning to expand into Long Beach and Orange County.

“He just looked at me, and then told all of us, ‘I can’t believe that I used to cut these,’” Maria Elena recalled.The patriarch proceeded to describe how he had to carefully slice the vegetable off the stem with a knife, taking care not to prick himself on its thorns, and do it hundreds of times a day under the hot sun near Watsonville.

“He led his life with determination, humility, gratitude, and self-sacrifice,” Avila’s El Ranchito said in a news release. “He recognized that all his blessings came from Heaven above.” By the 1980s, Salvador and Margarita were able to move to a hilltop estate in the tony Corona del Mar neighborhood of Spyglass Hill, with a view of Catalina Island. Almost all of their children lived nearby.Salvador made a point of visiting his family’s restaurants every day, until he finally retired at 90, to thank customers for their decades of visits.

“My friends would tell me, ‘Hey, I saw your dad running around Fashion Island this morning!’” said Maria Elena. “But that was Daddy — once he got something in his mind, he was going to do it.”

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As I was reading your story, a song I heard as a mocosa, played in my head. “Caminos De Michoacán.” Both my parents come from that area. I’ve been told that the people that come from Michoacan make the best Mexican food. Don’t come at me that’s just what they say.

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