05/02/2026
Today, I am going to take just a brief moment to thank everyone who has helped us achieve this goal.
A year on the road has already passed—a year filled with experiences, both good and bad, yet always learning from them. From cooking in a park to hosting five-course pop-ups, and even selling burritos simply to get by—we remain, as always, proud of who we are.
Camino was created with the idea of bringing more people closer to Mexican cuisine and encouraging them to view it in a different light. This is achieved through Chef Francisco, who puts it this way: “The best way I have to communicate—and the best way to convey my message—is through cooking.”
From Humberto:
I’ve always wanted to own a business. I’ve been working in the restaurant industry for over 13 years, so when the opportunity to co-own a restaurant with my brother Francisco came up, I decided to go for it—and I’m glad I did.
Our goal is to bring truly traditional mexican flavors to our guests and give them the best experience possible while always staying true to our roots.
I’m really proud of the dedication we’ve put into it. I want to thank all the friends who have supported us along the way. We wouldn’t be here without you.
Here’s to many more anniversaries. ¡Gracias!
This would not have been possible without the help of the people who lent us a hand from the very beginning; we will always be grateful to them.
Friends (people who—unexpectedly—were always there when you least expected it). This is just the beginning of a project.catering
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There are so many things and experiences to say that we would never finish.
