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Origin Story & Philosophy Wolf of Tacos started as a late-night taco operation in your Little Haiti driveway during the pandemic. What was that period like, and what key lessons about community and demand shaped the brand? It was a period of “Al Pastor”-stained facemasks and socially-distanced patio furniture. The nascent days of the pop up catered mainly to the nocturnal hospitality community, the mercenary minority that still had to work but had no place to let off steam post-shift. Every Sunday night was a house party and everybody was invited. I famously remember Nick Tannura, a local musician and regular at my house pop-ups, giving me a pep talk about how much I would miss the “driveway days”. My driveway dive opened up many doors for me. I was able to connect with other entrepreneurs, chefs and peers that I still look up to today. The takeaway from the cooking and partying was that word of mouth is extremely effective; there is significantly more strength in weak ties tethered by tacos. You and Pablo Reyes (Eduardo’s business partner) focus on authentic Mexico City-style tacos. What are the core elements of a proper Mexico City taco, and how do you maintain authenticity while growing the business? The proper Mexico City-Style taco is composed of 4 parts: a soft, mineral rich corn tortilla, a moist, fatty, texturally diverse mélange of meat, a fresh spicy salsa to cut through and balance richness, and a “garden” of onion, cilantro and lime. There is no hiding behind these 4 seemingly simple elements so our commitment to using the highest quality proteins and freshest produce is what keeps our devoted community coming back. Why is the open-kitchen, three-sided counter—and the chance for customers to interact with the taquero—so central to the Wolf of Tacos experience? The open kitchen is the final ingredient of the perfect Mexico City-style taco. Good tacos can be had almost anywhere nowadays but truly memorable tacos are had when a taquero or taquera gets a chance to make you smile before the first bite. Local taqueros, similar to local bartenders, are the confidants of the community. Taqueros are there in your time of need, usually at 4 in the morning, and in times of celebration. It is not often a consumer can build a direct rapport with the person whose livelihood it is to nourish. Events and Essentials When catering or serving at large events, how do you ensure your tacos retain the high quality and street-food authenticity fans expect? Pablo and I have become experts in building mobile fire-powered kitchens. Our high heat broilers and griddles ensure a consistent high-quality experience every time. If a first-time customer could only try one item from your menu, which would you recommend and why? For the longest time I recommended “Al Pastor” but now I like challenging guests to try my vegetarian creation. I love watching skeptical meat eaters indulge in the “Poblano” taco, the rich, savory and slightly smoked taco pairs perfectly well with an ice-cold Twisted Tea.