What has been the biggest challenge during the creation and development of Regios Hambrientos? How did you get over it?
The biggest challenge was when I came to live in Mexico City in 2018, which I did on impulse. I bought a flight and I came here without even having a job. But the good thing is that I went to Monterrey every month to be able to make content. For work reasons, I’m no longer going to Monterrey so often. That was stressful because I had to find someone who could help me with the account, which luckily I did! A very dear friend now helps me with the content while I’m here and honestly I love her ideas. She always gives me her feedback on restaurants and I trust what she tells me 110%. I think if I didn’t have her, I’d be going crazy. We’ve become a great team.
Have you suffered from “impostor syndrome”? How do you fight or cope with it?
Yes, just like I have in every project I’ve ever done. Sometimes I’ve tried to walk away from social media, because they can do as much harm as good and mess with your head, so to speak. I think having friends who are also foodies and being able to talk to them about what’s going on and our feelings have helped me a lot. Right now I don’t really have impostor syndrome with the brand any more. When I start to have doubts, I just tell myself to “own it” and get on with my day.
From your experience with Regios Hambrientos, what’s the biggest lesson you’ve learnt?
That being an entrepreneur is difficult, but that if you really put in the work and believe in your project, you can do anything.
How has the COVID-19 pandemic affected Regios Hambrientos? What actions, initiatives or philosophy are you taking to cope with it?
Because no one can go to restaurants, there’s a big elephant in the room, which is the question about which restaurants will survive this blow. Some people have set up initiatives to try and pay the wages of restaurant workers with the help of normal people. I sign up to everything that people send me – anything to help people. I’ve worked with three large groups of restaurants throughout my career, and I know how expensive it is in terms of costs and people. It’s a huge amount, so it hurts me to see everything that’s happening and I try to help every time a brand sends me a message. My philosophy has always been to help, and it’s not going to change now.
Is there any way we can support your project during the COVID-19 pandemic?
If you know of any restaurants that need help, please send me their details at @regioshambrientos so that I can give them some exposure in the account’s stories or posts.
Is there a book, article, or podcast that you would recommend to our readers (business related or otherwise)?
Of course! For books, I’d say #Girlboss. It’s thanks to this book that I dared to give 100% to @regioshambentos after graduating. I highly recommend it. And Save The Cat! The Last Book on Screenwriting You’ll Ever Need. I know it’s about cinema but more than anything it’s about storytelling and that’s something every business needs. Everything is a story and knowing how to tell it will take you far. As for podcasts, I listen to La Cotorrisa, Psychedelic Wisdom and El Podcast de Alex Fernández a lot. They’re not necessarily business oriented but they really help you, whether by making you laugh, making you cry, or teaching you something.
What advice would you give yourself five years ago?
Dare to do anything! Forget your embarrassment, because no one is watching you like you think they are. You think everyone is watching you or criticizing you, but they really don’t care that much! So dare to do anything, be happy in your own skin, and don’t not do things because you’re worried what people will say. If they do say something, don’t take any notice. It’s your life, not theirs.