Long before Gilberto Cetina Jr. was sourcing seafood like fresh uni from purveyors like Sea Stephanie Fish in Santa Barbara for his Michelin-starred marisquería in Historic South Central or locally caught sustainable bluefin from the Channel Islands, he was loading up his mom and dad’s Astro Van with goods from Restaurant Depot as he stepped up to help his parents run Chichén Itza.
“I hope they keep it as it is,” he tells L.A. TACO. “Lots of restaurants make ends meet by shopping there. I know we did for a long time with Chichén Itza.”