04/02/2026
2019 Tacowala was just an idea… quietly brewing.
From my high school days in Texas to living in Los Angeles, and especially during college in San Francisco, I was surrounded by some of the best authentic Mexican food and the comforting flavors of Tex-Mex. Late nights in the Mission District, small family-owned taquerias, and bold flavors in every bite left a lasting impression on me. At the same time, San Francisco was already embracing Vegetarian & Vegan food in a way that felt ahead of its time, and that stayed with me too.
Along the way, I started playing around with Indian flavors the ones I grew up with. A little extra layering, a different spice here and there. Nothing that took away from the Mexican roots, just something that added more depth. Somehow, it all clicked. Somewhere along the way, those two worlds connected.
With a degree in Hospitality Management, I knew opening a storefront right away came with a lot of risk, so I started small with catering. Just an idea, a lot of passion, and the hope that people would taste what I was creating.
There were doubts. But I believed that if the food was bold and rooted in flavor, it would resonate.
Mexican dry chiles became the backbone of what we do, blending naturally with those layered flavors. A trip to Mexico City deepened that vision even more and taught me a greater respect for the craft, the culture, and the ingredients.
When I came back, it wasn’t just an idea anymore it became a responsibility. A responsibility to honor both cultures and create something intentional.
Today, we celebrate 6 years of Tacowala and 4 years of our storefront.
What started quietly has grown into something so much bigger, and it’s all because of your love and support.
Thank you 🙏
