Behind every great taco is a team of dedicated individuals who bring passion, precision, and a bit of secret history to the kitchen. While you might only see our staff through the service window or as they deliver a sizzling plate to your table, there is a whole world of expertise and tradition happening behind the scenes.
From multi-generational recipes to the surprising physical demands of the job, here are five things you probably didn’t know about the staff at our taqueria.
1. They Are “Palate Historians”
Our kitchen staff doesn’t just follow recipes; they carry them. Several members of our team come from families where cooking techniques have been passed down for generations. When a chef seasons the al pastor or balances the acidity in the salsa verde, they aren’t just looking at a manual—they are using a “sensory memory” developed in their childhood kitchens. They act as guardians of flavor, ensuring that the food stays true to its cultural roots.
2. The Art of the “Corn Whisperer”
Working with masa (corn dough) is one of the most physically and technically demanding tasks in the restaurant. Our tortilla specialists develop a unique intuition for the dough’s hydration. Depending on the humidity and temperature of the kitchen each day, they must adjust the masa by feel. A perfectly made tortilla should “puff” on the comal (griddle)—a secret sign of a master at work that most customers never notice.
3. Masters of Manual Preparation
While modern kitchens rely heavily on food processors, much of our authentic flavor comes from manual prep. You might not realize that our staff spends hours hand-pulling slow-cooked meats or using a molcajete (stone mortar and pestle) to crush spices. This “low and slow” approach to prep work is what creates the deep, complex textures that high-speed machinery simply cannot replicate.
4. They Have a “Salsa Hierarchy”
Behind the counter, there is a strict hierarchy and specific pairing logic for every condiment. Our servers and cooks often have their own “secret blends”—mixing specific ratios of habanero and avocado salsa that they only share with regulars or eat themselves during staff meals. They are essentially consultants for your taste buds, knowing exactly which heat level complements the richness of a specific cut of meat.
5. The “Family Meal” is the Heart of the Operation
Before the doors open and the dinner rush begins, our staff gathers for the “Family Meal.” This is a sacred time where the front-of-house and back-of-house teams sit together. Often, this is where new menu ideas are born. If you see a “Special of the Week” on our chalkboard, there’s a high chance it was a dish one of our cooks whipped up for the staff meal that was so good, we knew we had to share it with the world.