From Street Stall Dreams to Restaurant Reality
They started with a tiny street food setup.
Today, they’re building one of Malaysia’s rising Mexican Western food brands powered by hustle, sacrifice, and pure belief in their vision.
No wealthy investors. No culinary degrees. No shortcut to success.
Just two young entrepreneurs who decided they were done waiting for the “perfect time” to chase something bigger.
Two Friends Who Bet Everything on an Idea
Before Escobar existed, Jun and Kieran were living ordinary working lives. One came from a business background, the other from accounting.
But deep down, both wanted more than routine jobs and predictable paychecks.
What started as a simple taco street stall slowly became something much bigger. One friend wanted to quit his job and start a food business. The other immediately jumped in.
That one risky decision changed everything.
No Culinary Background, Just Pure Passion
Here’s the crazy part neither of them were trained chefs.
Everything they learned came from Google, YouTube, late-night experiments, and nonstop trial and error.
They tested recipes with friends. Adjusted flavors constantly. Argued over taste combinations. Improved every single week.
Building Escobar wasn’t glamorous. It was messy, stressful, and exhausting.
But that passion for food kept them going.
The Real Struggle Nobody Sees
From the outside, people see four food stalls, a growing restaurant, and a cool brand.
Behind the scenes?
The struggle was brutal.
Rental costs. Staff salaries. Electricity bills. Kitchen equipment. Hidden restaurant expenses they never expected.
The duo admitted that money became one of the biggest challenges in growing the business. And with limited capital, every decision mattered.
How They Built a Restaurant on a Tight Budget
Instead of spending huge money on renovations, they got creative.
Most restaurant owners might spend RM50,000 or more. Escobar managed to build theirs for nearly half that amount by doing things themselves and buying secondhand equipment.
Tables, furniture, kitchen tools almost everything was sourced affordably.
No ego. No pretending to look rich.
Just smart survival moves from founders determined to make it work.
Escobar Is Bigger Than Just Tacos Now
What began as a Mexican street food stall has now evolved into a full restaurant brand in Sungai Buloh.
Today, Escobar operates four street stalls alongside a physical restaurant that also acts as their headquarters and central kitchen.
Their menu has expanded to around 40 dishes, blending Mexican flavors with Western comfort food while keeping the bold street-food identity that made customers notice them in the first place.
The Hardest Lesson About Being a Boss
One of the most honest moments from their journey came when they spoke about entrepreneurship.
According to Jun, when money comes into the business, staff salaries and bills always come first.
The founders pay themselves last.
That’s the side of business most people never post online.
And yet, despite the pressure, they kept showing up every single day.
Why Their Story Hits Different
Escobar’s journey feels real because it is real.
No fake “overnight success.”
No luxury startup funding.
No polished entrepreneur fantasy.
Just two Malaysians figuring things out one day at a time.
Their story proves that you don’t need perfect timing to start something meaningful. Sometimes all you need is courage, consistency, and the willingness to keep moving even when things get hard.
And honestly?
This feels like only the beginning for Escobar.
