(cheery Latin music) (oil sizzles) - Much of the so-called Mexican food we experience in the United States is actually a domestic creation best known as Tex-Mex.

But at Nashville's Dos Carnales, two brothers from San Luis Potosi are serving up something fresh and authenticity is their secret sauce.

Any dishes in particular that you don't really see in Mexico that you see here in the US more?

- Chimichanga, like, fajitas, that's one of the dishes that they made it here, you know, like, different stuff that we don't really do in Mexico.

So that's why we came with the idea to bring something, like, very, very authentic, you know, from Mexico so they can see the difference.

- [Emmanuel] It was really hard to introduce authentic Mexican on a state that you don't really find that too much.

- [Meg] Yeah.

- [Emmanuel] When we introduced it, people would come and be like, "Okay, what is this?

What is that?

Can you explain me the menu?"

So after you explain to them, they'll give you the chance to try it.

- Yeah, - Because some people, they will just get up and leave, be like, you know what?

I'm not trying this.

- That happens?

- Because it looks so spicy.

- Oh.

- Like the Taco Rojos that you see, you see the Taco Rojos, it looks super spicy and, yeah, and you see the pepper flakes in there and you're like, no, I don't want to try that and people will just get up and leave.

- Oh no.

- But then, when people try it, they're like, oh my god, this is the best I eat in a Mexican restaurant, you know.

- What does it take to be an entrepreneur in a competitive city like Nashville?

- We sacrificed everything we have.

I said, man, if we don't do it, we're gonna stay in the same hole forever.

So we say, let's do it.

As long as we have a good health and everything, we just keep going and the main part is the support from our families.

- A lot of customers, they're here now.

They're our really good friends.

It's very impressive how you can have the people that is not even close to your life becoming your really good friend.

- Yeah.

- And friends that you have for a very long time, they're not even here.

And I hear a saying that it's easier to get a customer to be your friend than a friend to be your customer.

- [Meg] Oh.

- [Emmanuel] And I learned that with the time and it is very true.

And right now, like, we have customers that are really close friends and we love that.