18-YEAR-OLD AIDEN STERLIN OPENED HIS DREAM BUSINESS—WHILE STILL IN HIGH SCHOOL
If you walk into Tacos del Barrio in Park Slope, Brooklyn, you’ll likely see 18-year-old Aiden Sterlin at the cash register, ringing up customers, singing the praises of the fresh ingredients in the shop’s sauces, planning out designs for the interior of the space, and maybe even filming content for the business’s social media accounts (@tacosdelbarrionyc on TikTok and Instagram). But—key detail Aiden isn’t just working at the taqueria. He’s the owner. We sat down with the recent high school graduate over some tacos and guacamole to hear how he did it.
It really all started with me becoming more athletic. I used to be more heavyset, but during COVID, I started playing basketball outside in my backyard. Then later, when things got back to normal, I joined a gym—and I started working out there at 5 a.m. every morning before school. For seven months straight, I worked out with two other people. So finally, they asked me: “Why do you keep coming here every day?” And I said, “Because I don’t want to stop pushing myself, and because working out is fun for me.” It turns out these guys were restaurateurs— and they believed in me so much that they gave me an incredible opportunity: the free dom to think of a business concept for a space they had in Brooklyn.
I was like, “There’s no way you’re giving me this chance right now. Why are you doing this? Why are you believing in me?” And they said, “Because you’ve been working out with us for seven months straight. You have a work ethic. You can problem-solve.” And at the end of the day, that’s what a business is: problem-solving. I did a lot of that in school. And now I do the same here.
I love food, and tacos specifically. Whenever I had a day off from school, I’d go into Manhattan to get tacos from different spots. As a high school student, you don’t make much money, but tacos are affordable. What differentiates Tacos del Barrio from other options is that we don’t just serve tacos. We also do bowls, burri tos, and quesadillas.
We had the idea last August, I had the keys to the location to begin construction in December, and we opened in March. My partners would ask me about my preferences in terms of setting up the space, and I went to a lot of other restaurants as research. For me, it was creating a space that was as simple as possible: Less is more for me. So you walk up to the counter, you’re able to see everything being made. I love that part. Inside the shop, you’re greeted by bright lights and colors. That’s a sign of positive energy. That’s what I’m all about, and that’s what Tacos del Barrio is all about.
It’s about the neighborhood. I’m a family oriented person, and so are my partners. We wanted something for the neighborhood—people are walking their dogs, coming by with strollers, and picking up food for picnics. The shop’s motto is “Authentic, but with a twist.” Authentic refers to the flavors, the ingredients, and the overall recipes created by our head chef—but the twist is somebody like me who’s on TikTok and has creative thoughts.
At my high school, a senior schedule is first period to fifth period, which is 7:20 a.m. to 11:28 a.m. I was focused on school—because at the end of the day, that’s the most important thing. But after school, I would ride my e-bike over to the shop—it’s about 22 minutes away—and work from noon until about midnight. Then I’d stay here in the shop and kill my homework and then I’d bike back home and go to sleep for a few hours.
My older brother, Ron, is also a business guy. So I always shadowed him. He taught me how to talk to people and to keep eye contact as the most important thing—it shows respect. And my partners said: “Learn from us, and you will be successful.” And that’s what I’ve been doing. Obviously, they helped me in the background of this place, but now in the day-to-day operation, I’m on my own.
I worked every day straight for the first two months. I’m not cooking but I’m at the cash register, talking to people in line, and working with our eight employees. But now that I’m out of school for the summer, I’m trying to go hang out with some friends, you know, show my face. This is the summer before everybody splits up. Honestly, it hit me at prom. Like: “Oh wow, that’s it. Everybody’s going away.” I’m staying here. I’m taking a gap year because we’re opening a second location in the Financial District in September.
“I try to be kind and respectful to the people I work with because without them nothing is possible.”
I’m a visual learner. So if I see it, I’ll remember it, and if it’s intriguing enough, I’ll look more into it. So I’d say: “Pay attention to what intrigues you.”
First, to go with the flow. Second, to have my ego in check. I try to be kind and respectful to the people I work with because without them nothing is possible. And third, to be positive—because if you’re happy, your business does well. My business is positive energy. I wish I could put that on the wall—[laughs] but I have other ideas for the wall.
