La familiaThree generations, same recipes.
Rosa Herrera opened this taqueria in 1989 in a converted gas station on Speedway with $400, a molcajete she brought from Hermosillo, and a promise that every tortilla would be pressed by hand.
Thirty-plus years later, her grandkids still press them every morning at 6 AM. The carne asada recipe hasn’t changed. Neither has the salsa. We think that’s the whole trick.
Come in. Order too much. Take the leftovers home in butcher paper. That’s how Rosa would’ve wanted it.