Made in Hawaii: Sinaloa
On September 11, 1992, Category 4 storm Hurricane Iniki, with winds up to 145 miles-per-hour killed six people and destroyed more than 1,400 homes.
The storm caused $3.1 billion in damage, the only thing that happened to then Sinaloa restaurant was a broken window.
Cuauhtemoc: We got lucky, first place on the island that had lights, cold beer, ice, great Mexican food, people found out we were the real deal.
The business is mom and dad owned, Veronica and Ysidro.
However, the day to day is handled with amor de hermanos or 'brotherly love.'
Cuauhtemoc is CEO, Quetzalcoatl Research and Development, Xicotencatl is Director of Operations, Tonatiut handles Social Media and Marketing, and cousin Marco Gonzales is Director of Sales.
It's gone from humble beginnings to absolutely hectic these days, and constantly growing, producing a quarter of a million tortillas per day. Sinaloa uses 45,000 pounds of flour per week.
One of Sinaloa's biggest clients is the Department of Education.
"For all the high schools, elementary and intermediate schools of Hawaii, we make an 8-inch whole wheat tortilla," Cuahtemoc said.
The rest of what comes out of their production line hits stores and restaurants and the process to make them is no joke.
Everything is fresh, never frozen per company policy.
Many believe Sinaloa the restaurant was before its time because now the love of Latin flavors is booming.
"We're really happy the people of Hawaii are starting to accept Mexican food, and local supermarkets are giving space for the product, which is also good for us," Cuauhtemoc said.
Just six weeks ago, Sinaloa lauched its newest product, corn chips.
Some of the chips are shaped like surfboards, to get into the chips business Sinaloa pulled the curtains back and made an 'all-in' financial investment.
"All of this equipment we're looking at here is to make one bag of chips. We don't profess to be the best chip makers in the world, but we think we make a fantastic product, we're very thankful," Cuauhtemoc said.