-
- “CAMBODYA! Pero, por
que
- ?”
Nico’s eyes bulge through the steam and heat of the dishroom, his voice a cut above the gurgling machine sounds, glass clinking, and pumps huffing.
I blink and stammer. I don’t have an answer.
It’s not a language thing, not really. Work in California restaurants, even for just a few months, and you’re bound to work with a Nico: twenties or thirties, short and dark-skinned, Mexican or Central American. He’ll be dishwasher or busboy or maybe a prep cook–he’ll play La Preciosa on a beat-up old radio and sometimes he’ll sing along.