These tacos went from being simple street tacos, to being named among the best tacos in town.
“And the great thing about this is that the person comes, grabs the taco like this and before biting the taco, he puts it into the consumption like that and you see all that juice that is what makes the birria taco something special,” explained Alejo Sánchez.
Alejo is the son of the owners of ‘Taco Mix‘located in East Harlem. Upon arriving from Mexico, his parents began selling tacos on the streets of Upper Manhattan 30 years ago.
“Like any immigrant who comes to this country, my parents came with many dreams, many aspirations and with the desire to work, so that really was a foundation that made the business and the business culture,” Alejo added.
Alejo says that his specialty is in the variety of tacos that they offer.
Here one can find tacos ranging from tripe and ear to fish.
And something that also distinguishes them from other taqueráas is to cook the pork carde in this way … to make the tacos al pastor.
“It is a style of cooking meat in the form of a rotisserie. We do it very fresh, every day we make a fresh log and the meat with the seasoning is something incredible,” said Alejo.
In addition, Alejo says, they adapted to the diversity of customers by offering a variety of dressings. And that was also how the name of the place arose.
“Then people came to ask if they could add tomato, lettuce, ‘add cabbage’, ‘ketchup’, ‘add mayonnaise’ … at that moment my dad said ‘Okay, why don’t we put Taco Mix’ because ‘mix’ represents the diversity of the clientele “.
Being included in the list of “The best 37 tacos in town” by Eater, Alejo says that this recognition helps them a lot, especially with measures that recover from the blow of the pandemic.
“It gives us a feeling that we are doing things well but always with room to improve … without taking away the authenticity of the cue without taking away what has always been the key to success with our cleats.”
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