10,000 TACOS®
Tacos are life and cilantro is a choice. This is a storytelling show about the taco life. Having grown up in a taco truck, I can't help but think of life events and tie them to the experiences and lessons learned from parents who made tacos for a living. Tacos are my life. Tacos are my culture. I am the Proud Son of a Taquero and I invite you to a taco with me (digitally) and hope your day can be made better with some of the stories we tell!
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Denver Food Scene Sucks
07/07/2026
Denver Food Scene Sucks
S7 E12: Denver Food Scene Sucks The Denver food scene sucks. At least, that's what I used to think. After living in Colorado for nearly six years, I realized my opinion wasn't based on experience—it was based on assumptions. Too often, I found myself saying, "This place sucks," before I'd actually taken the time to explore it. The truth is, I was wrong. Welcome to 10,000 Tacos. I'm Isidro Salas, proud son of taqueros. In this episode, we're breaking down why so many people think Denver's food scene falls short, how personal experiences shape our tastes, and the deep roots of Mexican culture throughout Colorado. Along the way, I'll share a few of my favorite spots, plus several restaurants that are next on my list. Favorite Spots El Gaucho Food Truck For authentic Tijuana-style flavors, El Gaucho consistently delivers. The picaña, aguachile, and straightforward, no-nonsense guacamole make this one of my favorite stops. Location: 45 E Collins St Eaton, CO 80615 (Parked at NAPA Auto Parts) Fiestas Tacos Mexican Food Their birria strikes the perfect balance—rich without being overpowering. They even created a birria pizza for me that completely changed my expectations. The family running the truck also reminds me of my own parents, which makes every visit special. Location: 1360 New Beale Street Castle Rock, CO 80108 (Lowe's parking lot) Rosa Mexican Kitchen This is what I call true DenMex. The owner brings flavors and techniques from Zacatecas while putting his own creative spin on the menu. Don't leave without trying the crunchy chile relleno and the Red Taco. Location: 8355 N Rampart Range Rd #109 Littleton, CO 80125 On My Radar There are still plenty of places left to explore, and these are at the top of my list: La Calle Taqueria y Carnitas 1565 Federal Blvd Denver, CO 80219 Tacos El Huequito 2001 S Federal Blvd Denver, CO 80219 Chile con Quesadilla 1234 E Colfax Ave Denver, CO 80218 The Taco Economy A special thank you to my childhood friend, Efrain Carrasco, for sharing a story that perfectly captures the spirit of the taquero community. While visiting Big Sur Taco in Carmel Valley, Efrain watched a customer approach the counter and nervously ask whether his card could be tested before ordering. Without hesitation, the taquero replied: "Don't worry about the card. What would you like to eat? You can pay me when it works." That is the taco economy. That is the friendship economy. The story immediately reminded me of how my parents treated people through their own work. Acts of kindness like this continue to prove that generosity and community are very much alive. Gracias, Efrain. Connect With 10,000 Tacos :@10ktacos :@10ktacos :@10ktacos Thank you for listening, downloading, and following along. See you on the next episode.
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Change Dispenser
06/30/2026
Change Dispenser
"That’s not a pizza, that’s a quesadilla!" That was just one of the lovely comments that rolled into my socials this week after I posted a video highlighting a local taquero's "pizza birria." A few years ago, that angry commenter would have been me. I used to be incredibly protective—adamant, even—about what "real" Mexican food was supposed to be. I even lost a friendship once over the proper pronunciation of tamal versus tamales because we got into a public shouting match. But today, I want to talk about change. To help illustrate that, I brought out a special piece of my childhood: my dad’s old coin dispenser from the '80s and '90s. Back in the day, we affectionately called it la chenchera (Spanglish for change dispenser). It used to spit out quarters when chips were 75 cents and sodas were 50 cents, but looking at it today got me thinking about how we dispense change within ourselves. Back when I first started on TikTok in late 2020, I realized that being the "angry gatekeeper" who criticized everyone got me a ton of views. My follower count literally skyrocketed overnight. But eventually, I had to look in the mirror and ask myself if that's really how I wanted to show up online. The answer was no. Choosing to change came at a price—my views and engagement absolutely tanked once I stopped being angry for entertainment—but it brought a massive sense of relief. It is so much lighter when you drop the ego, accept responsibility, and admit when you're wrong. I've even gone back and apologized to creators I unfairly judged in the past. Which brings me back to the pizza birria. Today, I am proud to put on my "proud son of a taquero" cape to support and promote Fiesta Tacos in Castle Rock, Colorado. The couple who runs it remind me so much of my parents—they are incredibly dedicated to their family and their craft. They were recently forced to relocate their truck unexpectedly, which took a massive hit on their sales. I went out to visit them, tried their pizza birria (and yes, dipped it in that rich broth with the cilantro and onion), and it was freaking delicious. If a passionate taquero wants to call it a pizza birria in 2026, let him! We need to stop fighting online and start supporting the good people behind the food. Thank you so much to everyone who keeps tuning in to the podcast. Our numbers are steadily climbing, but I need your help to keep this momentum going! If you have a second, please rate and review the show on your favorite platform so we can climb the rankings and spread the word. Thank you for letting me vent, and for being part of this journey as I relaunch the podcast. If you enjoyed this bit of taco therapy, please be sure to rate the podcast on Apple Podcasts! Fiesta Tacos Mexican Food truck is located in the parking lot of Lowe’s in Castle Rock. TAQUOTE: "Yesterday is history, tomorrow is a mystery, but today is a gift. That's why they call it the present... though personally, I prefer it wrapped in a warm tortilla and called a burrito." You can still find me on: · (25k followers) · (39K followers) · (95k followers)
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Promotional Decline
06/23/2026
Promotional Decline
In this episode of 10,000 Tacos, I am sharing a recent experience at a Denver taco truck that has been lingering on my mind for the past week. I met an older, humble taquero who instantly gave off a good, honest vibe and reminded me of my uncles from Mexico. The food was absolutely incredible—I had a barbacoa taco with a subtle, smoky flavor on the back end that you rarely find. Even though he used store-bought tortillas, his chile de árbol salsa used small, roasted tomatillos that gave off a natural citrusy flavor, tasting exactly like my mom's salsa. As I usually do, I offered to make a free video to promote his business on social media, but to my surprise, he kindly said no. In a world where small businesses are usually clawing for social media attention, his rejection shocked me and left me feeling like I had been punched in the mouth. I use this episode as a bit of therapy to figure out why this polite refusal hurt me so deeply. It made me deeply reflect on my own parents, who ran a food business in the early '80s. They faced a lot of abuse trying to assimilate into a culture that didn't really want them, while navigating a language barrier, but their amazing food ultimately bailed them out. Thanks to the life they gave me and the support of my wife, I am now in a position where I can afford to promote taqueros entirely for free—it's what I believe is my calling to honor my dad's legacy. I also share some tough love and eye-opening advice I received from my support system. My brother pointed out that my approach sometimes makes it sound like I am "begging" businesses to let me promote them, which made me wonder if offering my services for free makes people assume the product is inferior. Ultimately, a good friend helped me realize that this taquero wasn't rejecting me; he was likely rejecting the overwhelming stress of sudden growth and having a line "50 people deep" that often comes with viral social media fame. I am learning that a tortilla has two sides, and the best way I can honor a modest taquero is just to keep showing up, buying their tacos, and telling them their food is great. Thank you for letting me vent, and for being part of this journey as I relaunch the podcast. If you enjoyed this bit of taco therapy, please be sure to rate the podcast on Apple Podcasts! TAQUOTE: "The tortilla always has two sides!" You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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Who are you and what's up with that Mexican burger?
06/15/2026
Who are you and what's up with that Mexican burger?
Episode Summary What does a stacked Mexican street burger have to do with deep identity reflection? Turns out, a lot. This week, we’re hitting up the La Comarca taco truck for a culinary masterpiece, sharing bites with strangers, and diving into a bittersweet question from my late father that completely changed how I view myself and my work. Key Moments & Takeaways The Mexican Burger Breakdown: If you've never had one, you're missing out. This beast from La Comarca came loaded with a seeded bun, avocado, a perfectly smashed patty, a hot dog, and ham. It is pure, fabulous chaos in the best way. The Mission: I firmly believe my dad put me on this earth to promote these local trucks. I don’t charge them a dime—it’s pure passion for the food and the community. A Heartbreaking, Healing Question: Toward the end of his life, my dad battled dementia. He would often look at me with total bewilderment and ask, "Who are you?" While it hurt deeply in the moment, that question became a unintended gift. He was still being a dad, forcing me to reflect on exactly who I am. Owning the Title: For a long time, I was uncomfortable promoting myself. But thanks to him, I’ve found my confidence. Today, I am proud to look in the mirror and say, "I am a content creator." I’m taking my craft seriously, and I have my dad to thank for that push. Featured in this Episode Food Truck: La Comarca A Note to the Listeners: Who are you? It’s a question we all struggle with. If you're hiding your talents or feel uncomfortable promoting your passion, consider this your sign to step into the spotlight and own your title. TAQUOTE: "Life, much like a Mexican burger, can get messy and full of unexpected ingredients—but it's the layer of family that ultimately shapes who we are." You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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TACO BREAKUP
06/06/2026
TACO BREAKUP
Episode Description: What happens when greatness just… stops? In this episode, a chance encounter with a young taquero in San Jose sparks a deeper conversation about endings, expectations, and the subtle entitlement of being a consumer. From the legendary culinary staples of San Jose to the abrupt retirement of NFL icon Barry Sanders, we dive into why it's so hard to say goodbye to the things we love. It’s a candid reminder that instead of being bitter when things end, we owe it to the creators (and ourselves) to just say "thank you." 📋 In This Episode, We Discuss: · The San Jose Encounter: Running into a local taquero and the heartbreak of learning a favorite truck has closed its windows for good. · The Anatomy of the taco I'll miss: Reminiscing on freshly pressed tortillas, meats cooked to order, and the infamous San Jose orange sauce debate. · The Entitlement of Fans: Looking back at the ugly backlash surrounding Barry Sanders’ retirement and unpacking why we feel "owed" forever-service from our favorite icons. · Gratitude Over Grievance: Why we need to do better when we don't get our way, and the art of gracefully letting go. TAQUOTE "Though tacos have been around for what seems like forever, at one point, they’ll stop existing too…… I just hope it’s not today." You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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Tortillas Don’t Puff
06/02/2026
Tortillas Don’t Puff
We’ve all had those moments where our best intentions meet a harsh reality. You finally get the perfect ingredient ratio down, you visualize the fluffy tortillas you're about to enjoy, and then… a mishap with the oven timer and a blazing temperature leaves you with a tray of burnt sopes instead. 440°F for 40 minutes is a recipe for a kitchen disaster, but it’s also a masterclass in resilience. This episode is dedicated to the beauty of the attempt. Join us as we talk about the messy, frustrating, and entirely necessary process of trial and error. Because whether you are standing over a hot stove or navigating the complexities of life, the magic doesn't happen instantly. It takes patience, adjustment, and the willingness to burn a few batches along the way. Like the perfect tortilla, one day you’ll catch that steam, and you will puff up. In This Episode, We Cover: The Kitchen Reality Check: The exact moment a tortilla experiment turned into burnt sopes, and why 440°F for 40 minutes is just too hot and too long. The Power of Trying: Shifting your perspective from "I failed this recipe" to "I'm still learning, growing, and showing up." Finding the Bubble: A poetic look at resilience—how to keep believing in the good and waiting for your moment to rise, even when you're currently surrounded by the "bad" (or the burnt). Key Takeaways & Quotes: "But the important thing is that I’m trying. I’m still learning. I’m still growing. And like the tortilla, one day I’ll puff up… That is the bubble." The Pivot: You might set out to make one thing and accidentally create another. Even when it burns, the fact that you stepped into the kitchen and tried is what matters. Watch Your Temperature: Sometimes we push ourselves too hard and too fast (metaphorically living at 440°F). True growth requires the right environment, not just maximum heat. Taquote: Faith is believing in good when surrounded by bad……” You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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Digital vs Real Hustle
05/29/2026
Digital vs Real Hustle
Episode Overview The floor keeps shifting, but the grind stays the same. In this episode, we dive into the exhausting tension between running a traditional physical business and maintaining a modern digital presence. Reflecting on a time 30 years ago when marketing tools didn’t exist, we ask a tough generational question: Would our parents have used social media to promote their business? From "ghost town" Instagram feeds to the discomfort of "showing off," we break down why the algorithm will never replace the soul of a taquero, why a dead social media page is often a sign of a thriving kitchen, and how the younger generation serves as the ultimate bridge between legacy and tech. Key Takeaways · The Unreplaceable Taquero: Why AI and automation can change the landscape, but can never replicate the soul, flavor, and grit of a master at the grill. · The Generational Divide: A deep dive into the humility of older business owners. Why "showing off" on camera feels unnatural to the generation that let the food do the talking. · The Truth Behind "Dead" Social Feeds: Empathy for the business owners juggling two worlds. Why no address or a month of silence on Instagram isn't a failure—it's a sign of survival. · The Invisible Work: Honoring the 4 AM prep, the lime juice, and the grease. A reminder that your community will always smell the smoke from the grill before they see the post on the feed. · Being the Bridge: The crucial role of the next generation—the sons, daughters, and grandkids—in carrying the digital weight so the masters can focus on their craft. TAQUOTE "A shifting floor doesn't matter if your foundation is solid. Keep your flavor authentic, because you can always buy a better camera, but you can’t buy a better recipe." 🌶️ Join the Movement: Subscribe & Review: If you believe in what we're building here, hit that subscribe button and leave a review. It helps me build the buzz for next year! You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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Real Talk, Real Taste (Why I’m Not a Reviewer)
05/24/2026
Real Talk, Real Taste (Why I’m Not a Reviewer)
Real Talk, Real Taste (Why I’m Not a Reviewer) Episode Summary Let’s set the record straight right from the jump: I am not a food reviewer. In this episode, I’m breaking down the two main reasons why I absolutely hate that label. First, unfair negative reviews can genuinely destroy a small business that's just trying to get by. A packed parking lot doesn't change how the tacos taste, and a language barrier with your waitress is no excuse to drop a one-star review. That’s bull shit, plain and simple. Second, taste is entirely subjective, and I’m the first to admit I still have a lot to learn about different regional styles and cooking techniques. I’m not here to be a critic; I’m just here for the journey. Key Takeaways The Impact of Critic Culture: Why petty, untrained negative reviews do real-world damage to mom-and-pop shops. Subjectivity vs. Authority: Food is personal. No one should comfortably dictate what is "good" or "bad" for everyone else. Always Learning: Staying humble, keeping an open mind, and admitting when there is still more to learn about culture, region, and flavor. 🌮 TAQUOTE "Don’t judge a taco by its parking lot, and never let a bitter critic ruin a perfectly good blend of cilantro and onions." 🌶️ Join the Movement: Subscribe & Review: If you believe in what we're building here, hit that subscribe button and leave a review. It helps me build the buzz for next year! You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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The Math of Doing Something (Why I Choose to Believe)
05/20/2026
The Math of Doing Something (Why I Choose to Believe)
Día de los Taqueros has come and gone. Was it a massive economic windfall? Did it break the internet? Honestly, I don't have all the data yet—but if you ask me, it was a massive success. In this episode, I’m getting vulnerable about what it actually takes to build something from the ground up. Call me delusional if you want, but I truly believe we made a difference this year. Because here’s the reality: if you do nothing, you guarantee a zero percent success rate. But if you just do something, you create momentum. I’m breaking down why I choose to believe in this movement, how my wife keeps that fire lit, and how this exact mindset got me through two brain surgeries last year. I also look back at my dad’s journey—crossing the border, getting caught, falling down, but keeping his eyes on the taco truck business that gave me the life I have today. We’re already building the buzz for next year. Because tacos are life, and everything else is a choice. 🎙️ What I’m Talking About Tonight: The Post-Día de los Taqueros Reality Check: Why I'm declaring this year a win, regardless of what the spreadsheets say. The "Something vs. Nothing" Philosophy: Why taking imperfect action will always beat sitting on the sidelines. My Support System: How my wife’s belief in the big picture keeps me moving forward. Lessons from My Dad: Grit, immigration, and how a taco truck became the foundation of my life. Surviving the Scars: Looking back at my two brain surgeries and the undeniable power of a positive attitude. 📝 Words I Live By: "If you do nothing, then you know for sure it was nothing. Just doing something will result in something." TAQUOTE: "Tacos are life. Cilantro is a choice." 🌶️ Connect with me: Subscribe & Review: If you believe in what we're building here, hit that subscribe button and leave a review. It helps me build the buzz for next year! · (12k followers) · (29K followers) · (25k followers) ·
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He Loved Making Tacos (Redefining Wealth)
05/18/2026
He Loved Making Tacos (Redefining Wealth)
What does it actually mean to be "wealthy"? In this episode, we are throwing out the traditional playbook on success and digging into a different kind of riches: loving what you do. Our journey starts with a realization about my dad. He didn't just make tacos; he genuinely loved making them. For him, that joy was a form of wealth that money simply couldn't buy. Years later, I found myself sitting back and realizing how much I love watching my wife dive into her own work with that same kind of passion. It’s a beautiful, unexpected coincidence—I inherited a blueprint for happiness from my dad without even realizing he was passing it down. Today, my obsession with hitting up taco trucks and chasing down local spots across the country isn't just about food. It's a living legacy. I owe my love for the hustle, the flavor, and the community entirely to my pops and moms. We also tackle a major habit we all need to break: assuming we know how other people feel. Instead of guessing, let’s start listening. This episode is a tribute to the people we look up to, the roots that shape us, and the daily reminder to appreciate the masters of their craft right in front of us. Grab a plate, pull up a chair, and let’s redefine what it means to live a rich life. Key Takeaways From This Episode: Redefining Wealth: True success isn't a bank account; it's the alignment of your daily work and your happiness. The Accidental Legacy: How we absorb our parents' definitions of joy without even realizing it. Stop Assuming, Start Honoring: Why we need to give people their flowers while they can still smell them, rather than projecting our own assumptions onto their lives. You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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This taquero was my dad.
05/11/2026
This taquero was my dad.
With Día del Taquero coming up, I wanted to get personal for a minute. This day isn’t just about finding the best al pastor or hitting up your favorite stand—for me, it’s about my dad. My dad passed away on May 12th, 2020. I was already doing things to honor him while he was here, but after he died, something clicked. I realized that the profession of being a taquero doesn't get the respect it actually deserves. He never sat me down and told me to go on a mission for him, but I felt it. I felt like his legacy, and the legacy of people just like him, needed to be said out loud. What we’re talking about: The 4:00 AM Reality: It’s not just about the food; it’s about the grind. It’s the people waking up before the sun to prep. It’s the moms who get the truck ready, get the kids to school, and then go work a double shift. The "Invisible" Hustle: For too long, people have looked at taqueros, gardeners, or housekeepers through a narrow lens. I want to challenge that. The Silicon Valley Connection: The hustle doesn't stop at the taco stand. Today, the children of those taqueros are in executive positions and working in tech hubs like Silicon Valley. That drive was passed down from the stand to the boardroom. This episode is for my dad, and for every person behind the counter who worked so their kids could be anywhere they wanted to be. Thanks for listening. If you have a story about your own family’s hustle, I’d love to hear it. 🎯 Takeaway Día de Taquero isn’t about going viral. It’s not about creators, brands, or platforms. It’s about showing up. _________________________________________________ You can still find me on: · (12k followers) · (29K followers) · (25k followers) _________________________________________________
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dia de taqueros - a simple Thank You
05/08/2026
dia de taqueros - a simple Thank You
This isn’t a holiday. It’s not marketing. And it’s not tied to any app, platform, or trend. Día de Taquero is just a reminder— a simple one—to recognize the people who have been feeding our communities for generations. In this episode, we talk about what this day really means, why May 15th matters, and the moment the world finally gave attention to something that’s always been there: taqueros doing their craft at the highest level—without recognition, without hype, just consistency and hard work. From long nights behind the grill to feeding entire communities day after day, this is about respect. Nothing more. Nothing less. ⏱️ Key Topics What Día de Taquero is—and what it’s not The everyday role taqueros play in our lives Why their work often goes unnoticed The reality of the craft: heat, repetition, discipline Why May 15th was chosen The moment global recognition caught up Why support matters (even in small, practical ways) How word-of-mouth still drives taquerías 📅 Why May 15th On May 15, 2024, major news outlets reported that a small taquería in Mexico City earned a Michelin Star. For many, this was surprising. For communities who grew up around taqueros—it wasn’t. This date marks a moment when global recognition finally aligned with what people had already known for decades. 🌮 What You Can Do Keep it simple: Go eat at a taquería Support the people who support you Tip well Learn their names Show respect If you post your meal, tag the taquería—not for clout, just to share the spot with your circle. 🎯 Takeaway Día de Taquero isn’t about going viral. It’s not about creators, brands, or platforms. It’s about showing up for taqueros and small businesses. _________________________________________________ You can still find me on: · (12k followers) · (29K followers) · (25k followers) · _________________________________________________
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3 Reasons why I’m Not a Taquero: Chaos, Craft, and Self-Awareness
05/06/2026
3 Reasons why I’m Not a Taquero: Chaos, Craft, and Self-Awareness
I’m Not a Taquero: Chaos, Craft, and Self-Awareness "I’m the proud son of a taquero, but I’d be a terrible one." In this episode of 10,000 Tacos, Isidro Salas dives deep into his personal connection to taco culture and why he’s choosing to honor his family's legacy through storytelling rather than service. What we cover in this episode: • Thriving in Chaos: Why Isidro only feels organized when the world is "on fire" and how that translates to the high-pressure environment of a taco truck. • The Restless Creator: A look at the need to constantly rearrange, evolve, and learn—and why a "perfected" recipe is never truly finished. • Self-Awareness & Legacy: The honest truth about growing up in the business, the hard work of the previous generations, and the decision to pursue a college degree to create new options. • The "Other Taqueros": A heartfelt story about a recent experience in Redwood City that reminded Isidro why this profession deserves the highest economic and social respect. Join us for a vulnerable, funny, and insightful conversation about knowing who you are, respecting where you came from, and why taqueros deserve their own "Black Friday." TAQUOTE: You can still find me on: · (12k followers) · (29K followers) · (25k followers) · _________________________________________________
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The Last Taco
08/28/2024
The Last Taco
As I wrap up this podcast, I want to express my heartfelt gratitude for your unwavering support throughout our episodes. This podcast has been a reflection of my life, my family, and the lessons learned in our taco truck days. A special thanks goes to Stanford Florence (Flobama), Patrick Owen, and José Ralat, as they all helped me on pivotal paths to achieve many of these episodes. My siblings, Martha, Jose, Victor and Mike have not only contributed to the richness of our podcast but also profoundly shaped my identity as the proud son of taqueros. Though my parents no longer run the taco truck, their legacy and passion fueled my voice and creativity. Their sacrifices inspired me to explore my own path, one that has led me to my amazing wife and without her, there is simply no podcast. With over 60,000 downloads and 97 episodes, every return visit from you echoed the loyalty of my parents' taco truck customers, a testament to the love and connection we've built. Thank you for joining me on this adventure. This may be the end of the podcast, but the journey continues in new forms. TAQUOTE: “May you all keep flipping tortillas with your bare hands” My sister’s restaurant - 1530 Washington Blvd, Fremont, CA 94539 by You can still find me on: · (12k followers) · (29K followers) · (25k followers) · (mamadas followers) · If you wish to send us a good bye, we’ll be honored - _________________________________________________ It has been an honor to be part of your speakers and or headphones!
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Inappropriate Motivation
08/12/2024
Inappropriate Motivation
Recently, when I heard some white girl call her salsa ‘restaurant style home-made’ I was triggered to make a reaction video to call her out on her use of ‘catchy’ words to attract an audience. When I think about social media's influence, I wonder if I would have taken to promoting our food like so many do today, claiming we had the best tacos. On today’s episode, I tell you about what I call inappropriate motivations – when guided by bad intentions, you will likely yield negative results. I often reflect on the role my mother's fiery salsa played in our taco truck. Late-night customers, often a drunk off their assess, would line up for tacos, and we kept the extra spicy salsa separate to enhance their experience and possibly sober them back to reality. While there was no concrete evidence that the salsa sobered them up, their reactions—sweating and cursing yet still enjoying their food—indicated it was doing something right. My parents operated with humility, believing in the power of our food to speak for itself. They taught us that confidence doesn't require boastfulness, and I realize now how effective true sincerity can be in attracting customers. Ultimately, I appreciate how my parents ran our taco business with a focus on genuine connections and continuously improving our offerings. They instilled in us the importance of gratitude and respect, which forged lasting relationships with our customers and helped build our reputation. This understanding of authenticity in business continues to resonate with me today as I honor their legacy. TAQUOTE: “A tortilla has two sides” Connect with Us · subscribe or [Website Link] · · Please let us know what you think of the show by sending us a note - _________________________________________________
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Five Dollar Crisis - REPLAY
07/24/2024
Five Dollar Crisis - REPLAY
Episode Summary Thinking back four years to when the pandemic began is like rewatching a tough episode because it reminds us of how hard things were. Many people lost loved ones during that time. But it's also important to see that we made it through and are moving forward. Even though we still face challenges from the pandemic, if we stop and ask ourselves, "Are things better now than during the pandemic?" I believe a lot of people would say yes. It's like looking at how much we've improved since then and feeling hopeful about the future. We went through some really tough stuff, but we're getting stronger and making progress every day. This episode speaks about the questions we ask that serve us no real purpose. And it stems, for me, at least, from a time I'd been robbed while working in the taco truck. "Questions that Waste Time" What are the lessons I learned from the day someone took 5 dollars from my hand and ran away? Call to Action If you found this episode helpful, please subscribe, leave a review, and share it with friends. Let's spread the love for peace, tacos, and everything in between! Connect with Us · subscribe or · · Please let us know what you think of the show by sending us a note - _________________________________________________ TAQUOTE: "Reflection without actions is like a taco without a tortilla!"
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Cilantro is a Choice
07/12/2024
Cilantro is a Choice
Episode Summary In this episode, I express my deep love for cilantro and its essential role in creating real tacos. To me, a taco isn't complete without the fresh burst of flavor that cilantro, along with onion and salsa roja, brings to the table. But my affection for cilantro goes beyond its culinary necessity. It symbolizes a profound sense of gratitude for my journey to the USA. Growing up in my parents' taco truck exposed me to the art of chopping cilantro, a skill that laid the foundation for my success today. This simple herb embodies the sacrifices my parents made, igniting a flame of appreciation that fuels my every endeavor. Through the experience of chopping cilantro, I forged a stronger connection to my roots and the hard work that defines my family. It's not just about the taste; it's about honoring the dedication and perseverance that have shaped my life. From pursuing higher education to seizing rewarding job opportunities, cilantro serves as a reminder of the resilience and spirit that courses through my heritage. Join me on this journey as we explore how a humble herb like cilantro can carry the weight of tradition, love, and the unwavering bond between family and food. Let's chop, savor, and celebrate the essence of cilantro together, one taco at a time. Call to Action Thank you for tuning into this heartfelt episode. If you enjoyed it, please subscribe, leave a review, and share it with friends. Let's spread the love for peace, tacos, and everything in between! Connect with Us · subscribe or [Website Link] · · Please let us know what you think of the show by sending us a note - _________________________________________________ TAQUOTE: “Cilantro taste like soap to certain people because it’s God’s way of telling them to wash out their filthy fucken mouths!”
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Peace, Love and Tacos: Taco Truck rules to live by!
06/26/2024
Peace, Love and Tacos: Taco Truck rules to live by!
Episode Summary In this special episode, we honor my dad on his birthday by sharing the invaluable lessons I learned from him that shaped his success as a taquero. These lessons, which I call "Taco Truck Rules to Live By," are not just for running a taco truck—they are principles for living a fulfilling life. Key Points Today is my dad’s birthday. Honoring him by sharing the "Taco Truck Rules to Live By." Taco Truck Rules to Live By: 1. Don’t be late – Always be punctual. 2. Be courteous – Treat everyone with respect. 3. Be welcoming – Create an inviting atmosphere. 4. Be grateful – Appreciate what you have. 5. Be thankful – Show gratitude to those around you. 6. Be forgiving – Learn to forgive others. 7. Be clean – Maintain cleanliness in all aspects. 8. Behave – Act responsibly and ethically. 9. Believe – Have faith in yourself and your mission. 10. Repeat 1-9 every day – Make these rules a daily habit. At the very least, life will guide you to some tacos. What I’m really after is peace, love, and tacos! Call to Action Thank you for tuning into this heartfelt episode. If you enjoyed it, please subscribe, leave a review, and share it with friends. Let's spread the love for peace, tacos, and everything in between! Connect with Us · subscribe or [Website Link] · · Please let us know what you think of the show by sending us a note - By following these Taco Truck Rules, you can bring more joy and fulfillment into your life, just like my dad did every day. _________________________________________________ TAQUOTE: “If you know how to cook, you should thank a chef. But if you know how to make tacos, then you should thank a taquero!”
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Authenticity's Myth
06/12/2024
Authenticity's Myth
Authenticity used to be a word with significant meaning, but I think it has now become subjective and often exploited as a marketing tool. I once tweeted, "The closer you come to making it from scratch, the more authintic it will be." And that tweet reflected my beliefs at that time. The belief in the value of effort and craftmanship. Howeveer, a friend's perpective, based on the "abuelita principle," has challenged my assertion. Or at least that's how it felt when he replied, "Authenticity is a myth!" His point was valid. He argues that what we consider authentic is deeply personal and tied to our earliest experiences, such as the food cooked by one's grandmother. Since everyone's experiences and memories differ, defining authenticity universally becomes impossible. This, he says, makes authenticity more of a personal opinion than objective truth. The idea of authentic Mexican cuisine illustrates the subjective nature of authenticity. If you believe your grandmother's cooking is the best, no other dish will measure up. Moreover, not every grandmother's cooking is exceptionally good or unique, adding to the complexity. This subjectivity has, in my view, turned authenticity into a marketing buzzword, reducing it to a myth. Marketers use it to attract attention but often deceive consumers. Despite this, I still believe that making something from scratch brings it closer to being authentic. While others may see this as just my opinion, it retains some of its original significance for me. _________________________________________________ TAQUOTE: “Flipping tortillas with your bare hands is authenticity!” Please subscribe or - to our mailing list for the latest updates and follow us on: Please let us know what you think of the show by sending us a note -
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Microwaved my Tortillas
05/30/2024
Microwaved my Tortillas
Today on the show, I want to share a recent internal conflict that inspired me to create a reaction video on TikTok. The video featured a Mexican lady making tacos, but they weren't just any tacos; they were White People Taco Night tacos. This stirred feelings of sadness and internal conflict within me. However, this experience also led me to some podcast therapy. During this episode, I was reminded of the struggle encapsulated by the phrase "Ni de aquí ni de allá" (not from here nor from there). I came to realize that Mexicans making white people tacos isn't a bad thing; it should be embraced. It's akin to blending English and Spanish to create Spanglish. So, instead of getting upset about how someone makes tacos, I've learned it's always better to be like the tortilla in a taco—open and ready to embrace it all! _________________________________________________ TAQUOTE: “Be like the tortilla and a taco, be open and take it all in!” Please subscribe or - to our mailing list for the latest updates and follow us on: Please let us know what you think of the show by sending us a note -
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Change Dispenser
05/19/2024
Change Dispenser
Today on the show, I delve into personal stories and the life lessons I learned from my dad, especially as he faced dementia. We'll explore the profound impact these lessons have had on my life and how they've inspired positive changes. Join me as I reflect on the question, "Who are you?" and share how this journey has influenced my self-discovery and growth. But we start with a confession and how that’s leading me to question my growth on some social platforms. Finally, I tell you of the little device my dad used to use to dispense change and how I’m trying to use that device metaphorically. _________________________________________________ TAQUOTE: “A taco with no tortilla is not a taco at all!” Please subscribe or - to our mailing list for the latest updates and follow us on: Please let us know what you think of the show by sending us a note -
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The Power of Tacos
04/30/2024
The Power of Tacos
Today on the show, I want to share with you the extraordinary power of tacos. Now, this is a kind of force that isn't visible to the eye. I remember as a kid, when I looked up the definition of work, it said, "Work is the ability to produce power!" Well, the power of tacos definitely requires some work, and this work manifests in numerous ways. It's a force that's somewhat elusive, hard to put into words. But I'm going to give it my best shot. I'll do so by sharing a recent experience that allowed me to take a step back and really appreciate how the power of tacos works. And by the end of this, I hope you'll be pondering how the power of tacos might be at play in your own life — and guess what? You might not even need tortillas for it to work its magic. _________________________________________________ TAQUOTE: “Faith is believing in good when surrounded by bad!” Please subscribe or - to our mailing list for the latest updates and follow us on: Please let us know what you think of the show by sending us a note -
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La Carne Asada
04/18/2024
La Carne Asada
Today on this episode I want to revisit what carne asada means, as it relates to getting together. If you ever get invited to a carne asada consider yourself special. That event is seasoned and the experience would just make it taste better. I also want to tell you what this meat, or rather the saying, “carne asada” really means to me. How my experience moving to the United States helped shape how I see this meat and more importantly, how it has helped shape my life. Carne asada just makes everything better. _________________________________________________ TAQUOTE: “When life throws you a cow, make carne asada!” Please subscribe or - to our mailing list for the latest updates and follow us on: Please let us know what you think of the show by sending us a note -
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Taco Freakin Holders
04/02/2024
Taco Freakin Holders
Taco Freakin Holders Today on this episode we explore my opinion of taco holders. Not going to lie, I freakin hate them. I think taco holders are superfluous at best and colonial hierarchy at worst. But on this episode we’ll just focus on the good. I tell you a quick story of how taco holders are like scheduling apps that don’t work if you are not going to deliver on what was promised. I also flip the tortilla and tell you about a recent trip to Kansas City, Missouri. On this trip, my wife and I went to a highly recommended barbeque spot that served me two pork belly tacos made of flour tortillas and served on taco holders. In short, I was served…….. And it made me change my mind (just a little) about taco holders. _________________________________________________ TAQUOTE: “There are tacos that delight the eye but don’t captivate the heart!” Please subscribe or - to our mailing list for the latest updates and follow us on: Please let us know what you think of the show by sending us a note -
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Sazon Finale
12/25/2022
Sazon Finale
Welcome to the season finale of our podcast! This episode closes out a sazon of amazing conversations, topics, and of course, tacos. We’re about to wrap up, no pun, with some fun tasting insight from our hosts. We’ll revisit some of the good takes from this season, introduce a new guest host, and look forward to what’s coming next. Yes, new hosts – we welcome a new member of our 10kTacos podcast, Rodrigo Bravo. Get ready for an unforgettable finale through discussion, reflection, and of course taco fun! _________________________________________________ TAQUOTE: “Tacos are like a parade, and nobody sits at a parade wishing that everybody would stand still!” Please subscribe or - to our mailing list for the latest updates and be the first to be notified when we start offering newer merchandise – to help support the show. Follow us on Facebook, Instagram, and Twitter – Jose - Isidro - Rodrigo Jr. Bravo Please let us know what you think of the show by sending us a note -
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Replay - Tamales Season
12/02/2022
Replay - Tamales Season
It that time of year! If you look around you, almost everywhere you go, you will see festive lights, crowds gathering at Christmas parks, packed ice rinks, and, of course, tons of suckers, I mean, people at shopping malls. Yes, the holiday season is in full swing! But there is another season that is in full swing. A type of activity that involves tons of minutes of prep time. Perhaps tons of pair of hands and definitely tons of love, graciousness, and tons of gratitude. The season I'm referring to is TAMALE Season! Most call it TAMALES! TAMALADAS "We're making tamales," to be more precise. Making tamales around this time is special to a lot of people. It's a time to gather around in a small kitchen and spend the next several hours making tamales. And we're not talking making a dozen or two. We are talking big numbers here. In some cases, some people will make up to the hundreds. TAQUOTE: “Tamales, just like their twin-the tortilla, have a deep rooted tradition and have helped get us to where we are now!” Please subscribe or - to our mailing list for the latest updates and be the first to be notified when we start offering newer merchandise – to help support the show. Follow us on Facebook, Instagram, and Twitter - @10ktacos and on TikTok @tenktacos Please let us know what you think of the show by sending us a note -
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Loco Motion
09/22/2022
Loco Motion
When I think of Mexican sports and athletes, I think of golfer Lorena Ochoa or boxer great Laura Serrano. Speaking of boxers, I think of Canelo Alvarez and Julio Cesar Chavez. I also think of the relationship Mexicans have with their futbol (soccer) greats. I don’t ever think of winter sports when it comes to Mexico and its athletes. Today on the show, we speak to Regina Martinez. She is attempting to become the first Mexican woman to qualify for the winter Olympics in her sport, Cross Country Skiing. She’s also a medical doctor specializing in emergency medicine. Regina joins us today from her current home of Miami. And she shares with us not just what she thinks about burritos being tacos, chile rellenos, and tips on how to stay grounded while chasing a dream. TAQUOTE: “Never be afraid to ask a taquero for more chile” If you want to send us a message, have an ideal guest suggestion, or even want to send us hate mail, LINKS
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Taco Pit-Maestro
09/06/2022
Taco Pit-Maestro
Today, we not only get to talk tacos, we also get to talk barbecue and where the two intersect. Today we speak to Joe Zavala from Zavala’s Barbecue. Zavala’s Barbecue is in Grand Prairie, Texas. It’s owned by Christan and pitmaster Joe Zavala. Zavala’s, the barbecue joint, began as a backyard pop-up before moving into a brick-and-mortar in 2019. It’s been a hit ever since, finally gaining the esteemed honor of a spot on the 2021 Texas Monthly’s Top 50 Barbecue Joints list, something he had been striving for since opening and celebrated by drinking champagne out of his shoe, after the F1 driver Daniel Ricciardo’s signature celebratory move. I find it disgusting. Joe Zavala, however, is amazing. Joe has his own podcast, Brisket and Main, named after the intersection where Zavala’s is. He has a YouTube video series with Meat Church barbecue rub and sauce company. He’s been a featured chef at Dallas Cowboys and Dallas Mavericks games. He also hosts regular barbecue classes at Four Corners Brewing Co. Perhaps most importantly, after being diagnosed with cancer in 2019—the same year he opened his restaurant—Joe and his wife established the Zavala Family Foundation, which helps restaurant industry families dealing with cancer. Joe is currently in remission. Here’s the kicker, Zavala’s Barbecue and everything connected to it is a side hustle. So download and enjoy some of the takes of this episode like some of the briskets he throws down on a weekly basis. TAQUOTE: “When life throws you a cow, make carne asada” If you want to send us a message or have an ideal guest suggestion, or even want to send us hate mail, LINKS
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Taco Literacy w/ Steven Alvarez
08/20/2022
Taco Literacy w/ Steven Alvarez
Today on the show we bring you someone who studies TACOS, specifically the culture and food. As we’ve said before, “Tacos are bigger than us.” Perhaps no one knows this better than Steven Alvarez. A poet and professor at St. John’s University in Queens, New York, Dr. Alvarez hails from the small mining town of Safford in southeastern Arizona. Alvarez is a literacy scholar who walks the line through his academic books, including Brokering Tareas: Mexican Immigrant Families Translanguaging Homework Literacies, and in real-life applications—not just in tacos but also in his poetry in books like the Codex Mojaodicus. His work doesn’t differentiate between English and Spanish nor is it, as previously mentioned, constrained to convention when it comes to layout, much less narrative. Literacy and typographical mestizaje TAQUOTE: “If at first you don’t succeed, warm up another tortilla” BONUS TAQUOTE: “Like the heated tortilla, you too shall rise!” (Steven Alvarez) If you want to send us a message or have an ideal guest suggestion, or even want to send us hate mail, LINKS
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Good Sauce with Ali Kahn
08/08/2022
Good Sauce with Ali Kahn
Today on the show we speak to Ali Khan, a native of St. Louis. Ali Khan has been in food writing and showbusiness for a long-o time. He went to film school at USC. He’s written for L.A. Taco. And he got his big break in 2015 with the Cooking Channel series Cheap Eats. The show ran for five seasons and visited almost 60 cities in 40 states. Ali is currently the host of the Spring Baking Challenge on Food Network and a recurring judge on the Chopped series. Ali also has a big online presence with series with Travel Texas, his own YouTube channel, Good Sauce, and podcasts, including one about Major League Soccer team Austin FC. He also recently began a brand partnership as an official spokesman for FARE, a non profit organization dedicated to helping 32 million American who live with food allergies. TAQUOTE “Live life like a taco, always be open to whatever life can fill in it” LINKS
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