Ep 024 | Enrique Soriano, Owner of Tacos Los Michoacanos

Every weekend, while most people are sound asleep, Enrique Soriano is up well before the crack of dawn, prepping food that he will sell that day. Such is life when you operate one of the most popular food trucks in Oakland. For 20 years, Enrique's family has owned and operated Tacos Los Michoacanos, which specializes in authentic Mexican food. But this is no run of the mill taco truck. Enrique's specialties include a pair of signature soups: birria and menudo. So please join me in welcoming our guest today, Enrique Soriano. Location: Corner of International Blvd and 35th Ave in Fruitvale   Introduction Operating the truck, purchased by parents Used to own clothing shop Getting involved in the family business/ current involvement Trying the food Carne de res salsa verde/ beef in green salsa Typical day Early morning prep routine Menudo prep Spices Running a food truck Family crew Done when the food is gone Hangover cure food Verde Sauce Just like mom used to make it Parents Immigrated to US in the 80slessons learned from Mom- failure, worrying about failure Confidence in business/ innovating it Pork Rib Salsa Roja Grow own peppers Advertising Girlfriend Jasmine handles marketing Used to move around more Started doing catering Moving to vegan dishes Lots of options, next phase of the menu Birria Beef dish, better with goat meat Age of the animal matters Takes two and a half to three hours to cook Only on weekends More hours and pop-ups coming in January Chicken with Mole Sauce How its made Getting creative/ testing different recipes Same customers for years, from Vallejo to LA Wrap up