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ON THE TOWN Garcia gets animated about his work. continued from page 76 [shellfish] sample platter. Another place I like to go is Olives, because of the thin-crust pizzas. It is one of our best restaurants. Now, instead of portion size, I am looking at the presentation. When I travel, I take a picture of every plate that I eat. I show my wife and say, ���Look at this! This is what I ate.��� Caprese crostini Do you make traditional food at Hyde. at home? Whenever I feel nostalgic, I go to a Salvadorean place���Las Pupusas or [Ilopango] Salvadorean Restaurant���and I ask for pupusas, or chorizo con huevos with three tortillas, and horchata. They have those little dishes that my grandma or my mom used to make for me. My mind changes, becomes clear, and I am in El Salvador. They speak Spanish and they have the flag, the cigarettes, the chips and dips. What about maintaining perspective���is that a challenge for you? Yes, because in this job it���s easy for your head to become bigger than it is. There is so much that is thrown at you. All of that can easily take you out of your senses. I have a team of 115 people working under me. In our division ���ANDRES GARCIA we have so much talent I cannot begin to tell you. I am fortunate to be the front man, but without those people, I don���t exist. Building the conservatory is a massive operation. DISNEYLAND 5 MILES from We start on a Sunday at 12:01 AM, and we have an entourage of 75 to 105 under a bridge. Then I was in people working around the clock. It���s fascinating. Depending on what���s the passenger���s seat, and I was going on, my assistant will bring me coffee or tea, or she���ll call and say, looking at the cars, the buildings, the landscape, at the ���You���ve gotta go eat.��� I get so drawn into the work because I like it so much. So, how is it that a young man from a little farming town in freeways, all that. But all I could El Salvador can be transported in the trunk of a car from think was I was in America. When you are walking Tijuana into Southern California? In 1984, there were offices in El Salvador saying, ���We will take you to the around the Bellagio, do US for $5,000.��� You go there, they give you a fake Mexican visa, and they you ever consciously think bring you in. I went there with my brother-in-law saying, ���Hey, I���ve got of that moment? Andres here and he wants to go to the United States.��� He said, ���We���re going Every day. Every day.��� I will to put you in a plane, you���re going to be landing in Tijuana, someone is never forget where I have come going to be waiting for you, you���re going to spend the night, and the follow- from. When I look at Bellagio, when I look at MGM Resorts, ing day you���re going to pass.��� when I look at the United States, You must have been terrified. When that was happening, I was shaking so bad. But you know, they pulled I always say to myself, ���How me out of the trunk near Disneyland���I knew because I saw a sign that read lucky I am to be here.��� V ���When I travel, I take a picture of every plate that I eat.��� 78 Caption will go here tk. BURNING MANGO Hyde���s signature cocktail. 1 1���2 oz. Grey Goose L���Orange 2 jalape��o slices 1 oz. mango juice 1 ���2 oz. lemon juice 1 ���2 oz. simple syrup 1 dash peach bitters Sugar half the rim of a rocks glass. Shake ingredients in a shaker, strain into glass, and garnish with a jalape��o slice. VEGASMAGAZINE.COM 076-078_V_SC_OnTheTown_Spring13.indd 78 2/12/13 4:03 PM