WASHINGTON — The owner of Taco Bamba Taqueria peered out from the kitchen at the line of customers snaking around the corner at his latest spot in a suburban Virginia strip mall, and felt terror. Who was going to cook, serve and clean up for all these people?
“The cooks had left,” overwhelmed by the crowds, said Victor Albisu, who owns four Taco Bambas in the region, with a new upscale Mexican place on the horizon. “The wait staff had left. The chef and sous-chef had walked out because of the amount of business. It doesn’t stop.”
By Jennifer Steinhauer