“Tacos: Origin Stories” explores the stories of restaurant and taco truck owners who bring the flavors of Mexico to the Texas Panhandle. Recipes are dependent on which region of Mexico they come from, so the same dish from two different establishments can tell an entirely different story. Through interviewing the owners of Taqueria MTZ, Cocina on the Go, Tacos Los Socios and El Taco Loco Taqueria, Panhandle PBS takes a behind-the-scenes look at the family traditions and geographic influences that impact the recipes of restaurant owners in our region.
In addition to these personal interviews, we also discussed the origins of different dishes with Jose Ralat, Texas Monthly’s taco editor, and Hispanic entrepreneurship in the Texas Panhandle with West Texas A&M University Spanish Professor Javier Oyervides.
Full Episode
Panhandle PBS takes a behind-the-scenes look at the family traditions and geographic influences that impact the recipes of restaurant owners in our region. Hear from the owners of Taqueria MTZ, Cocina on the Go, Tacos Los Socios and El Taco Loco Taqueria about the flavors of Mexico that they bring to the Texas Panhandle.
Segments
Taqueria MTZ is known for their mouth watering birria street tacos. Learn about their specific style and the region of Mexico their recipe originated from.
Ever wondered about the history of tacos? We talked with Texas Monthly taco editor José R. Ralat about different kinds of tacos and their origins.
Carlos and Javier Baca of Tacos Los Socios talk about their roots and current business.
Anna Lisa Ramos of Cocina On The Go tells the story of how she got started cooking, and the success of her asada fries.
Julio Herrera, owner and operator of El Taco Loco Taqueria, is very passionate about his food and his family.
Indolfo Martinez, owner and operator of Taqueria MTZ, talks about growing up and what led him to open a business.
Community, Food and Family. Juan Oyervides, Assistant Professor of Spanish and coordinator of the Mexican-American Studies program at West Texas A&M University shares some insight with us about what makes these taquerias so successful and special.
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