A philosophy of excellence in and out of the kitchen Russell Ybarra has reached a degree of success in his professional life that allows him the time and space to reflect on his journey and offer its lessons to other entrepreneurs. Having built his company, Gringo’s Mexican Kitchen, from the ashes of what he describes as a history of professional failures, he tells a story that will resonate with new and experienced entrepreneurs in all spheres. Enchilada Entrepreneur explains: • Why success is a terrible teacher • How to always guard your reputation • Why a sense of urgency is critical • How to get past fear of failure • The power of living below your means And this just scratches the surface! Enchilada Entrepreneur offers an inspiring view into the founding and growth of one of Texas’s beloved dining icons and serves as a useful reference for entrepreneurs striving to establish practical habits while making a meaningful impact on the world.

This book is concerned with strategy formulation issues in the relatively neglected field of entrepreneurial firms. It raises questions, such as what is the strategic role of entrepreneurship in small businesses? How does the top management in small firms perceive the processes associated with strategy formulation? How are business strategies formulated and implemented in SMEs and importantly, are there lessons that can be learnt by large corporations from the smaller ones? Using a sample covering a wide range of entrepreneurial firms in the UK, the author addresses the lack of strategic thinking in the management of small firms and provides recommendations for effective strategic management processes.

Simple, flavor-changing tricks and 80 recipes for enchiladas, fajitas and classic side dishes for the home cook, by Silvia Casares, founder and chef of Texas' favorite Sylvia's Enchilada Kitchen.

The Whole Enchilda,: Hispanic Marketing 101 is a practical guide to selling to Hispanics in the U.S. Using his many years in research and advertising, Juan Faura talks straight about your Hispanic customers, from a Hispanic point of view.

Social representation of entrepreneurship is naive. Successful entrepreneurs are visionaries, adept at identifying opportunity, planning, implementing and realizing the opportunity. The reality of business creation is very different. An entrepreneur starts with his skills, vision and commitment. He has self-confidence in a business that doesn’t exist. He believes that he can do it without having done it before. He has to sustain his belief over time, whatever the challenges. And evoke the same belief in customers, suppliers and stakeholders. His focus is implementation. He has setbacks when ideas don’t work. He has to remain upbeat. Perseverance needs courage and conviction amidst uncertainty and often desperation. Entrepreneurs are always grappling with dichotomous ideas; should they trust the path they are on or change direction? Creation of business is a capability that entrepreneurs learn on-the-job. The way entrepreneurs work and think is a significant variable in the creation of a new business. The hypothesis of the book is that entrepreneurship is not only about ‘what’ successful entrepreneurs’ do, ‘who’ they are or ‘whom’ they know, but more importantly about ‘how’ they do it. The entrepreneurial process revealed in the interviews has universal application as a way of entrepreneurship. It expands the potential of entrepreneurship. Methods of working and thinking are free resources accessible to everyone. Therefore, everyone has the potential to be an entrepreneur. Ideas and opportunities emerge from a way of thinking and doing. Implementation is graduation in entrepreneurship. The book is based on a collection of startup journeys of entrepreneurs. The book captures the thoughts and behaviors of a pre-success entrepreneur. There is a difference in how these moments are experienced by entrepreneurs as they occur and read by others ex post facto.

RETHINK, RETOOL AND REENGINEER YOUR CAREER This book is an entrepreneurial feasibility examination exercise divided into two essential parts with the fi rst part directed toward your decision to become an entrepreneur including numerous case studies followed by a trait and personality self-assessment chapter to determine your entrepreneurial potential and a chapter on venture selection. The second part of the book is devoted to building your body of knowledge on the key subjects that you will need to be successful, such as business plan preparation and presentation, marketing, capital formation, securities compliance, and exit strategies. The book also contains numerous graphs and fl ow charts of all the chronological stages of the entrepreneurial journey. You should fi nish this book with the knowledge that you have the right stuff to begin your entrepreneurial journey or the wisdom to pursue other life choices. For more information, please visit www.newventurecoach.org

“This little gem of a book offers sage advice on everything from downsizing to diet and exercise.”—The New York Times With Americans living longer, healthier lives, the conventional idea of retirement is obsolete. Millions of Americans are working past the age of sixty-five—not because they have to, but because they want to. Many, like Marika and Howard Stone, discover second careers, start their own businesses, or go back to school. Too Young to Retire offers inventive and exciting retirement alternatives to help readers find their labors of love, inner activists, or how to make a home away from home. Enlightening exercises and workbook pages as well as a comprehensive list of publications, home exchange organizations, and websites are included to assist readers in making meaningful choices. For those who aren’t ready to throw in the towel, Too Young to Retire is the essential resource for discovering what comes next.

Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more. Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors. Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.

What’s Gaby Cooking: Everyday California Food is “a celebration of the way we eat here in Southern California, reflecting the region’s diversity, the abundance of fresh, vibrant produce, and the fact that we’re always tinkering with our diets” (Los Angeles Times). Here is the go-to guide for bringing the West Coast vibe to your kitchen, with 125 fresh, market-driven recipes from everyone’s favorite California food blogger, Gaby Dalkin. In What’s Gaby Cooking: Everyday California Food, Gaby shares her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like: Chimichurri Cauliflower Rice Bowl with Grilled Fish Taco Skillet Bake Street Corn Pizza Black Rice and Roasted Mushroom Bowl Chicken Larb Bowl with Coconut Rice Caramelized Onion, Leek, and Red Pepper Crustless Quiche Charred Octopus Tacos Gaby’s Famous Guacamole Pulled Pork Pizza with Cabbage Slaw Pesto Lasagna Bolognese Bean, Cheese, and Chicken Tortas And over 100 more! The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more. For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves. Includes color photographs by Matt Armendariz Also available: What’s Gaby Cooking: Eat What You Want What’s Gaby Cooking: Take It Easy