Hecho a mano.
Every day.

It started in a family kitchen

Luis grew up in a house where Sunday meant one thing: the smell of chillies toasting on a dry pan. His grandmother kept a molcajete on the counter and a rule in the kitchen — if it comes out of a jar, it doesn't go on the table.

Years later, in a small kitchen in Leeds, that rule came with him. The first version of El Taquito was a folding table at Kirkgate Market, two cool boxes and a hand-written sign. It sold out in ninety minutes.

“We didn't set out to build a business. We set out to make the food we missed.”

What we do differently

We press our own corn tortillas every morning. Not because it's fashionable — because a tortilla made an hour ago tastes different from one made yesterday, and you can tell.

The fillings cook low and slow overnight: pork shoulder in achiote and guajillo, beef cheek in a dark, sticky braise, chicken thighs in adobo. The salsas are made in small batches each morning. The guacamole is mashed when you order it, never before.

The truck

In 2019 we moved from market stalls into a 1970s Citroën van we found in Wakefield and spent a winter rebuilding. It has a plancha, two burners, a fridge that complains in cold weather and a queue that starts around half eleven.

You'll find us at Kirkgate Market, Leeds Dock, Call Lane and Hyde Park — plus weddings, offices and the occasional festival. If you see the red lights on, we're open.