Customers often call him Nim Ali after the name of the food truck with which he began selling traditional Guatemalan shukos. It is located just two blocks from the White Housein front of the George Washington University campus, in the heart of the United States capital. Success smiles on him, but it has not been easy.
Her name is Karla Monzón, a Guatemalan migrant originally from San Lorenzo, Suchitepéquez. In addition to the truck, he already has a restaurant with the same name, Nim Ali (which in the K’iche’ Mayan language means: Big Woman). He named it that way in honor of his mother.
In an interview he reveals details of his migrant life, the beginnings and the evolution of a venture full of Guatemalan flavor.
How was Nim Ali born?
It arose at a time of great need. You don’t see opportunities until you have the need. I arrived in the United States in 2014 and worked in several restaurants. In 2019, the company where I worked went bankrupt. I had to look for another jobbut I was already tired of doing the same thing and, above all, of working for someone else.
To earn something I started driving Uber. And it was that time outside of restaurants that I observed the atmosphere of the food. I explored the cities by driving. Discover Virginia and Washington DC like I hadn’t done before. He had a good income, but he didn’t want to continue driving.
The former boss of the restaurant where I worked called me. He wanted to pay me salaries that were overdue and also asked me if I could help him organize the kitchen of a new establishment that he was going to install. He asked me for advice to review his processes, suggest equipment and kitchen design. And I was looking for a chef; He offered me the place. I told him that I was not looking for a job, but rather trying to put together my own project.
He had a food truck that he no longer used. I advised him, supervised his kitchen and bought him the truck. Don’t think it was fast. Equipping the food truck was very expensive for me. But this friend offered me support.
In his restaurant he set up a small stall for me where I started selling shukos. This business model is called pop-up, that is, a different food option within another business. That’s how I started. It was on November 24, 2019 that we opened Nim Ali by truck for the first time.
Why is his name Nim Ali?
It is an expression of the K’iche’ Mayan language, my mother tongue, which means Great Lady. And it is in honor and in memory of my mother.
You currently have the truck and also a restaurant in a permanent location.
We started in November 2019 and, shortly after, the first truck was too small for us. We were four people working between cashier, taking orders and kitchen. In 2021 I found a company that designed and built the other truck that we now have.
It was a dream come true for me, because it was already a complete mobile kitchen, larger, with specific equipment. In March 2022, thank God, we were able to open our first restaurant and we have been there for a year and a half. It has gone well for us, but it is a totally different operation than the truck.
When does Karla Monzón arrive in the United States?
In April 2005. I am originally from San Lorenzo, Suchitepéquez. I am the last of seven children. I graduated as a primary school teacher; I wanted with all my strength to continue college, but my mother had no way to support me. So I migrated to the United States.with the intention of working for a few years and returning to start a business. That was the idea.
In addition to saving, I supported my brothers and my mother. I worked hard, but here in the United States the day comes when you say: I’m going to get ahead here. First I was in California. I was a cleaning employee; Shortly after I started trading at flea markets or swap meets. I learned to sell with my mother in the markets of Suchitepéquez. I sold everything: t-shirts, socks, clothes. Then I started working in restaurants.
Some friends were in Washington and told me to go see them. I liked it and I stayed, in 2007. I continued in restaurants for quite a few years and I continue (laughs) with Nim Ali.
What would you say are the keys to your success?
In a restaurant the first thing you should always take care of the quality. I always tell my employees: if you give me quality work, that is what you will receive as payment. If there is quality, the customer will always return.
Your work is what you personally sell and what your boss buys from you is your work. Then you must have dedication and passion for what you do. We must stop seeing work as a sacrifice, because that leads to bad results.
You must prepare and know how to deal with stress to become a visionary. You are visionary when work is an integral part of your life: It is part of you and no effort no longer hurts you.
Who are your clients?
Before I had a 80% Latino market. Today it is increasingly diverse. I attend events. They have placed orders for 300 to 500 shukos. Quality always ahead. The menu has also diversified. We also have garnachas, tacos, churros, elotes locos and fried chicken.
We are two and a half blocks from the White House, across from the George Washington University campus and near the Washington DC hospital. Many professionals and students They have been to Guatemala and even speak K’iche’ and we exchanged some phrases.
And how do you feel at that moment?
It is a tremendous connection with the homeland. Sometimes they tell me: “It is an honor that you represent Guatemala in Washington“I say: the honor is mine, it is a privilege to represent the flavor, the joy and the hard-working spirit of the Guatemalan. The Guatemalan is hard-working, he is enterprising, he is energetic. One of the Guatemalans, if he doesn’t catch by shute, catches by being intelligent, but he always gets ahead.
Where does the Nim Ali flavor come from?
I tried shukos for the first time in the capital when I was 12 years old. An older sister worked in the Police. Unfortunately he is no longer with us. She was taking me to the capital. Her name was Elena. I was wondering: Karla, are you hungry? Yeah. And he invited me to eat shukos in the carts. The first time I tried it I fell in love: that flavor of charcoal-burned panito. He carried that flavor in his head and heart, and today it is the heart of Nim Ali here.
So your sister Elena was also a Nim Ali, a great woman
Yes, in honor of her and all those women who fight. My dad died when I was one year old. I was raised by a single mother. Our mother fought for us. And that’s why I understand when one of the workers tells me: look, I have an emergency or a medical appointment with my son. I understand it.
Karla, what is your big dream now?
Create a chain of Nim Ali restaurants. And I know I’m going to make it. Note that, when I started, I did not believe that I would reach this moment so soon. But little by little I discovered that it is possible and that there are many people watching and depending on the effort you make. Look, at SoyMigrante.com you are observing this effort and we continue forward.
Let’s finish with advice for Guatemalan women
The strong women We are intelligent, we are warriors, we have energy. We can achieve whatever we want.