Waldo Castro was just a young boy in Peru when he began preparing street food for his family and friends, as explained by Javier A. Flores of the San Antonio Express-News. As time passed, and his passion for the culinary arts grew, he clawed the ranks of dishwasher, waiter, and line cook—often holding multiple positions at once—in pursuit of his true dream: to open his own Peruvian eatery, where guests feel like family.
Now the proud father of El Ceviche De Waldito and owner of Sabor a Mí Festival Internacional, Chef Waldo can look back on his journey to the top. In addition to training with the Iron Chef and Hell's Kitchen crew, he held eight executive chef positions at other people's restaurants before applying his passion to his own Peruvian menu. His team whips up several varieties of lime-marinated ceviche, along with traditional Peruvian aguadito with fish or chicken, homemade Cuban sandwiches, and an assortment of Puerto Rican dishes. While noshing on a Huancayo-style yucca or potato, patrons are invited to relax as if they are at home, but preferably wearing more than a robe, slippers, and backpack holding the TV remote.
La Marginal transforms workaday lunches and dinners into flavorful Puerto Rican feasts. Murals of a Caribbean coast surround diners as they get lost in bites of pork, slow roasted in its own savory juices and smuggled into dishes ranging from the traditional Cubano sandwiches?pressed between homemade bread?to el jibarito, a flakey Puerto Rican meat pie. Chefs toss juicy shrimp into their homemade sofrito, an aromatic m?lange of herbs and spices, and saut? thin cuts of round steak with a tropical white wine to create bistec encebollado a la sarten. A daily lunch buffet features a colorful spread of the menu, allowing guests to try a bit of everything.