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What does it take to survive Taiwan’s brutal restaurant industry, and even sell your own property to keep your dream alive? In this episode of Golden Ticket, we sit down with Sophie, founder of a Mexican fusion bistro in Taipei. She shares how she adapted Latin American food to Taiwanese taste buds, survived the pandemic by selling real estate, and later built a consulting business helping expats navigate Taiwan’s immigration system. We discuss: Why most Mexican restaurants fail in Taiwan Adapting burritos, beans, and spice levels for Taiwanese customers The real cost of surviving the pandemic Taiwan Gold Card, entrepreneur visas, and residency pathways Why Taiwan is one of the best (and safest) places to build a business This episode is for: Entrepreneurs, expats, restaurant owners, and anyone considering moving to Taiwan. 🎙 Golden Ticket — interviewing business leaders building in Taiwan. #TaiwanBusiness #EntrepreneurLife #TaiwanGoldCard #RestaurantBusiness #ExpatsInTaiwan #GoldenTicketPodcast ⏱ Chapters 00:00 Introduction: Mexican Fusion in Taiwan 01:14 The Famous Black Chicken Dish 02:50 Adapting Mexican Food to Taiwanese Taste 04:35 Is There Such a Thing as a “Trade Secret” in Food? 05:55 Growing Up in Costa Rica to Starting in Taiwan 07:03 Why the Restaurant is Named Teotihuacan 08:34 Competing With New Taco Restaurants After Netflix 12:43 Surviving the Pandemic (Selling Property to Stay Alive) 14:34 Why Most Restaurants Fail (And Why She Didn’t Quit) 16:28 Taiwanese vs Foreigner Customer Base 18:10 Adjusting Salt & Sweetness for Taiwan 19:45 Launching an Immigration & Consulting Business 22:53 Taiwan Gold Card & Digital Nomad Visa Explained 25:26 Entrepreneur Visa Challenges (NT$3M Revenue Requirement) 30:19 Startup Accelerators & Business Entry Options 31:49 Is Taiwan Open to Immigration? 33:10 Dual Citizenship & Renunciation Issues 36:41 Should You Start a Business in Taiwan? 37:32 The Downsides of Taiwan (Weather & Bugs) 38:36 Final Thoughts