Alex García: ‘I Think I Was Always Searching for Happiness. Now I’ve Found it.’

“She (Elvia, his wife) taught me a simple rule: everything is made of glass and can break at any moment. You have to be daring—but with tact”.

Alex García is by no means a conformist. There’s always reflection and the question he confronts his life with: Why?

Although many may think of him as someone with a mix of radicalism and anarchism, that wouldn’t define him correctly. Yes, he’s a rule-breaker, but one who seeks answers to help him move forward, to refocus within the habitus he inhabits, and to develop the best version of himself.

Alex García, along with his wife Elvia, owns Evil Cooks A Corazón Abierto a culinary proposal that would ‘offend’ even the most orthodox gastronomic purists—and the truth is, he couldn’t care less.

Alex’s story, like much of his life, could easily be the script for a movie. He was born in a small town in Guanajuato in a bakery—literally inside it. His father was a baker, and the bakery was a family gathering place. But the “uniform” he wore never felt like it belonged to him, and he was always in a constant state of self-discovery.

“My dad wanted me to be a baker, a soldier, or a boxer,” he laughs. “And I told him I wanted to be a rocker. I started dressing like one from a very young age, got tattoos, and wore all the gear that came with that movement,” Alex says.

One of the bands he followed was El Tri, led by Alejandro Lora. He eventually got the chance to attend their concerts more than 14 times.

“I think what resonated with me was the rebelliousness of that movement—the nonconformity, the searching, the creativity,” he adds.

His attitude toward life and the creation of the persona that is Alex García has defined his cooking and his way of being in the kitchen—a pivotal transformation that came years later when he met his wife.

“I came to the U.S. when I was very young. We left a difficult family situation caused by alcoholism, and my mom brought us here. I remember how hard she worked just to get enough money to live, and one day I went to her and said, ‘Mom, I want to take some time to find myself.’” His mom replied, “Dejate de hacerte el pend… y búscate un trabajo (Stop being an idiot and go find a job,)” he says, recalling those days.

Evil Cooks, a culinary proposal that would ‘offend’ even the most orthodox gastronomic purists—and the truth is, he couldn’t care less.

Alex thought it through and realized she was right—the situation was crystal clear. He went to a restaurant where they were looking for a dishwasher and asked for the job. The manager looked at him and laughed. “Do you really want to work here?” he asked. Alex said yes. “Alright, then you’ll need to cut that hair and clean yourself up.”

He had no choice—he needed the job. He went to a nearby barbershop, explained that he didn’t have money but promised to come back and pay. They trusted him and gave him the haircut. When he returned to the restaurant, they laughed again and pointed to a huge pile of dirty dishes. “That’s for you.”

As rough as it was, that day changed his life. He finished the shift and was given the job—six days a week. That was the beginning of a career that continues to this day.

“I went from one position to another and learned everything about how a restaurant works. At 18, I was put in charge of a kitchen for the first time. I felt different—I was making good money, living alone, and partying a lot,” he says.

He lived through all the experiences—and also fell into the dark holes we all encounter when searching for purpose, when we feel unsatisfied despite being “successful” or reaching the top.

“There were lots of people, alcohol, drugs—everything. Excess. I had wanted to be a rocker, and my friends were already recording albums. I never made it. One night I sat alone and felt totally lost. I asked myself if this was really what I wanted from life. I didn’t know what to do, I thought the worst… and then the phone rang. It was my mom,” he recalls.

Alex confessed to Alma, his mom, what he was going through. She asked, “Do you want me to come and help you?” and he said yes. She had always been his confidante, his best friend. This time, she saved him.

His mom took him to a psychiatric center. Alex was surprised. He saw all the patients behaving strangely. He got scared.

“Mom, I want your help, but not here. I’ve hit rock bottom—I have to keep going,” he said.

His mom suggested he move in with her for a while—he needed to reconnect with himself and move forward.

Alex came up with a plan that sounded absolutely crazy. He told his friends and coworkers that from now on, he would work only one year in each place and then move on. That was how he would grow.

“Everyone said I was crazy, that it wouldn’t help my résumé. But I was more and more convinced it was the right move. For me, learning meant discovering new techniques and mastering them. I didn’t care about recipes—I was after new skills,” he remembers. “And I met so many people that I always had job offers. That’s how I went through tons of restaurants and learned a lot.”

“My dad wanted me to be a baker, a soldier, or a boxer,” he laughs. “And I told him I wanted to be a rocker. I started dressing like one from a very young age, got tattoos, and wore all the gear that came with that movement,” Alex says.

An article in Eater LA summarizes this period:

“Things began falling into place when he took on the role of chef de cuisine at the innovative Chicano restaurant Dia de Los Puercos in West Covina in 2018 and became a DACA recipient. It was also the first time he began cooking Mexican food professionally. Alex spent hours at the local library reading cookbooks, including The Silver Spoon, El Bulli, and Alinea. Alex left Dia de Los Puercos soon after it relocated to Pomona in late 2018, intending to start his own project.”

Then he met Elvia, his wife, a graduate of Le Cordon Bleu in Pasadena, and together they began a career with many phases—leading them to their bold venture: Evil Cooks. Alex was like a runaway trailer with no brakes; Elvia, more academic, more toughtful.

“We started experimenting. When I crossed the line, she would let me know. We’d talk about it and come to an agreement. Sometimes I cross it anyway. We argue, then she calms down. But I try not to do it,” he says.

Eater LA continues:

“The couple started cooking their trademark street food-inspired Mexican dishes in 2018 under the Evil Cooks banner. Alex was sober, separated from his first wife, and free from what he saw as the oppressiveness of traditional restaurant kitchens. While the chef’s vision and purpose were clear, not many people showed up for the pop-up’s early days. ‘I was ready to give up, but then I saw how dedicated Elvia was, so I couldn’t walk away,’ says Alex. In 2019, Evil Cooks joined Smorgasburg, drawing long lines for its sinister-looking black al pastor, Goth-inspired black carne asada, and Double Fist bacon cheeseburger burritos. They served the dishes from their home during the week.”

Alex aims to break the mold—but seems at peace with himself. What he’d been searching for all those years is now clearly defined.

“That’s also a life attitude. One day we made a menu we called Kamikaze. We decide what we’ll make the very same day—that’s why it’s called that. It’s freestyle. Some people don’t like it—they expect Mexican food. But we specialize in Angeleno cuisine—a mix of cultures and dishes. You have to be bold to make a curry mole,” he says.

His appearance has always sparked mixed reactions, even as a teen, when his mom would question him. “I always told her, ‘Don’t judge a book by its cover.’”

Even now, as a recognized chef, Alex enjoys the meals his mom makes—and he’s honest about it.

“I’m going to be real with you. Everyone says their mom is the best cook, but mine’s not. She lost her sense of smell and taste when she was very young. But I’ll tell you this—she makes the best pork ribs in black chile and enchiladas mineras,” he says proudly.

His wife has brought the balance he so desperately needed.

“She taught me a simple rule: everything is made of glass and can break at any moment. You have to be daring—but with tact,” he says.

“I think I was always searching for happiness. Now I’ve found it. I have my family, I’m mentally healthy, and we have our project. I believe that to be happy, you need those things. I’ve been off alcohol and drugs for many years now. I feel happy, and with my mom, my sister, my wife, and my daughter, we get to enjoy it. That’s why, whenever we get together, they always say: ‘So, ‘qué pende… hiciste ahora.’ (what crazy idea did you come up with this time?)”

Migration Crisis: Either we all solve it or we don’t solve anything

Alex García has faced many challenges throughout his life. That’s why what’s happening in the restaurant industry pains him. Many of his colleagues are going through tough times or are on the verge of closing their businesses.

“We maintain a stable clientele that allows us to pay our expenses, which is why we at El Sereno have been in talks with all the restaurateurs to see how we can help each other,” he says.

They decided to launch a campaign called El Sereno Tour. This card will be distributed in the communities of the 32 restaurants located around the area. With it, people can eat at the restaurant of their choice, and the organizers will keep track of the activities on social media.

“If we as a community don’t actively take action, we won’t solve anything. It’s about helping each other through actions, not social media posts. Many people just talk and have a beer, then leave, and nothing happens. We have to get organized. Three heads are better than one,” he says.

According to Alex, people complain a lot and do little. This contributes to the damage being done to the community.

“We need to provide information, but with action. Another example: if a person in the neighborhood needs support with food or services, two others can help them. That’s how we’ll get out of this situation. We need to take action from the root.”