Agreeing with this statement, in one online article named Los Mexicanos de Filadelfia Part Two: Work, Family and Fear by Tom Ferrick Jr. and Daniel Denvir talking about how Mexicans’ lives look like in Philadelphia, Dionicio Jimenez, the Mexican who is executive chef at Stephen Starr’ El Rey restaurant, was asked: Is there any restaurant in town of a decent size that doesn’t have Mexicans working? He paused for a moment and said “No.” This shows that restaurants owners employ Mexicans to work for them as waiters and cooks. Back to the owner of Moctezuma restaurant on Ninth Street, he comments, “I employ Mexicans in this community and help them to earn their living. It’s hard to find someone who speaks good English but they are good enough to serve people who are not Mexican. Besides, I am always here so if they have questions about the menu, I am happy to help them out.” Restaurants have an important role in the Mexican community; it is not only a tool to facilitate culture to others, but also a place that makes the life of the ethnic population better. As Brian, an interviewer in the article Putting Mexican Cuisine on the Table: The Cultural Dimension of Cuisine as Connecting Point by Patricia Jimenez Kwast and Ji Hae Kim, which is about the role of Mexican restaurants in three different New York neighborhoods as facilitators of…