SANTA BARBARA, Calif. – As a self taught Westside back yard cook with no restaurant experience, Jonathan "Yona" Estrada has become a success story in Santa Barbara in many ways. As Yona Redz restaurant celebrates three years, it is a milestone you could say has been against all odds. That's mainly because the restaurant started during the pandemic when the public was not out in big numbers and many businesses quickly closed or never survived even after restrictions were lifted. Estrada was a pop up business at first. Friends loved the specialized tacos with birria meat, and a special cooking process to bring out flavors from Mexico they did not get elsewhere. Soon the word was out,
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