Marcos Carbajal

At Las Carnitas Uruapan Restaurants, the work is carried as inheritance and managed as a daily standard. Marcos Carbajal, as second-generation owner, sits inside a family line rather than outside it; the role asks for continuity, oversight, and a steady hand on a business that depends on repetition done well. That same operating discipline runs through Carnitas Uruapan and Charlie Trotter's, where Carbajal is listed as owner and chef, respectively. The titles point to a practical range: ownership, kitchen labor, and the ability to keep a name moving across settings without losing its footing.

"I'm the second generation owner of Las Carnitas Uruapan Restaurants," Marcos Carbajal says, and the plainness of it fits the trade. The line names the structure: a family enterprise, carried forward, with standards attached to the name. Current conditions have also forced a shift in how the business moves. "The pandemic has affected our cost structure and has led us to focus on developing and expanding our take-out business." It is a direct account of adaptation: tighter numbers, adjusted service, and attention redirected toward take-out as part of keeping the operation active.