The restaurant industry can be challenging for anyone, but 18-year-old Aiden Sterling is doing remarkably well. He’s managing to break the mold of a typical teenager—one often seen glued to their devices—by successfully running a Kennedy-sized Taqueria in Brooklyn, all while still in high school.
Sterling is the proud owner of Tacos del Barrio, a vibrant eatery located in Park Slope near the Barclays Center. The menu features classic Mexican offerings, including a hefty Taco Al Pastor ($9.50) and a filling carne asada option priced at $15.95, along with a Tres Leches cake for $7.50.
Opening just last month, his restaurant serves around 165 customers daily, and there are plans for a second location in Fidi this fall. Quite impressive for someone who is also navigating the demands of preparing for prom and managing a business.
“I learn everything from scratch,” Sterling shared, managing a team of eight. “And I just keep going every day.”
As he graduates high school at the end of the month, the ambitious teen is balancing classes at James Madison High School in Midwood from 7 am to 11 am, then making his way across the borough on an electric bike to his restaurant.
He’s clocking long hours, often until 3 am, and usually getting only about three to four hours of sleep each night. But he insists, “School is still the best thing at the end of the day. Business is business, but I need to graduate.”
How does he manage it all? Well, his dedication comes from his experience as the captain of the high school basketball team for the past three years.
“This work ethic started as an athlete,” he explained, adding, “I’ve got some employees and I’m just going to roll with it.”
While he was once scouted for the NBA, he also found his way into the culinary world through the owners of Pork Bowl United, a fast-casual chain, who spotted his diligence while he worked out at the gym.
“They saw how hard I worked,” he recalled, noting that they were about to sign a lease in Brooklyn and wanted to give him a chance to bring his ideas to life. Sterling identified a significant gap for quick Mexican food options in the area.
He invested his savings from lifeguarding into this venture. There were moments that he had to sacrifice his beloved basketball practices to research and refine his concept, studying various taco spots and extracting the best elements from each.
Everything at Tacos del Barrio is made fresh daily, including homemade corn tortillas—something that residents can really appreciate.
“You have to make people happy with the food and maintain consistency,” he noted. “This morning, for instance, something was off, and I thought, ‘I can’t offer this.’ I check for quality all the time.”
For Sterling, freedom and creativity are crucial. “You can do whatever you want here,” said the aspiring culinary expert. “You can’t really do that in a 9-5 job. I have so many ideas I just want to bring to life.”
As graduation approaches on June 23rd, Sterling looks forward to dedicating more time to Tacos del Barrio. “It’s going to be much easier,” he expressed, planning to take a gap year to focus entirely on the business.
“I want Tacos del Barrio to be well-known and continue exploring other ventures. I’m confident I’ll succeed because people can trust me,” he added, hoping to remain consistently enjoyable in his offerings.
