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PHOTO BY BOB STEFANKO Cheers to 30 Years A Del Mar mainstay celebrates a major milestone with a party for all I had great mentors in the business, it was time to branch out on my own. And yes, at 29, it was definitely something cool to do. If you could start over, is there something in particular you would do differently? Yes, I would've raised ten times the amount of money that I did and had a much more resilient business plan. As it was, I only had 18 days to open the restaurant in time for Opening Day at the track. Is there one item that has consistently stayed on the menu all these years that you absolutely love, and still eat often? e very first thing I put on the menu was fajitas. ey are still a number one seller and one of my favorites. En Fuego has outlasted many of the other indies in the area. What do you think has been the key to your success all these years? Perseverance and flexibility. Perseverance to get you through the tough times and flexibility to adapt to what the clientele wants. Let's talk about La Tienda Lounge, your new cocktail bar. What made you decide to start a whole new concept at this stage of your career? You have to keep it fresh. You have to keep evolving. We've all seen our favorite restaurants grow old and tired. We saw the La Tienda space as a great opportunity to do something new. Tell me about La Tienda Lounge. We wanted to create a fun and sexy late-night cocktail lounge that feels like a secret indulgence with a bartending crew that designs elevated cocktails with unique and layered flavors. We also offer small plates, such as Cardiff Crack Street Tacos and Agua Chile. Currently, it's open Wednesday through Saturday 6pm 'til late night. How do you envision yourself spending this next chapter? It's safe to say there's always something in the works. at's what keeps it interesting. My wife Sara and I love to travel, and since that's where a lot of our inspiration comes from, we will continue to do so. What advice would you give 30-year-old John? Concentrate on what you do best, hire the right people, and treat them well. Delegate as much as you can and don't sweat the small stuff. See you at the party. TERRYL GAVRE O n Opening Day of the Del Mar oroughbred Club 30 years ago, emerging restaurateur John Wingate opened En Fuego restaurant in the heart of Del Mar Village. Join him at En Fuego on July 19 at 6pm to celebrate the restaurant's 30th anniversary while enjoying authentic Mexican food, live music and a DJ, and tequila tastings. More than a party, it's a tribute to the people and stories that have shaped En Fuego into what it is today. Details and tickets are available through Eventbrite. Here, Wingate reflects on the journey over the decades, and shares news of La Tienda cocktail bar, his new late-night concept expanding his portfolio in Del Mar. Congratulations on such an incredible accomplishment in a very difficult industry. irty years is a true feat — I think you can officially be called a veteran, although I am going to call you an icon. Icon? at's funny. Although 30 years does speak to some staying power. Back in 1995 when you opened En Fuego you where what, 30? Just about. And naive enough to think I could pull this off. At that time, did you envision yourself being here 30 years from then, or did you think it was just "something cool to do?" What was your plan, if you had one? e plan was to stop working at someone else's restaurant and start doing it for myself. Although Attend leisure John Wingate ranchandcoast.com 62 JULY 2025 RANCH & COAST MAGAZINE