Why Chicano Soul Food

Xicano Soul Food was birthed in San Diego but the roots ran far from the border, tracing all the way to Michoacan and beyond. After working at many restaurants, many of which touted seasonal and local, I was frankly disappointed with the lack of appreciation for foods that stemmed from Mexican cultura. “Mexican” food is often put in a box by the American experience and I wanted to create and continue the innovation of my family's mainstays. Rather than be put in a box, or create a false illusion with “Authentic” experiences, I have created my interpretation of what I grew up around and who I grew up and surround myself with. Xicano Soul Food represents my Mexican upbringing, but at the same time my embracing of my Californio experience with all the wonderful cultures, experiences and cuisines that we are blessed to enjoy. It is not a fusion, but rather an appreciation and adaptation of flavors, ingredients and techniques. 

My goal was to be a bridge: to honor the roots and techniques that define us, while presenting choices that support health without sacrificing taste. From the start, I made it non‑negotiable that every place where we served our tacos, that we would offer at least two plant based options. This isn’t about promoting plants as a trend — it’s about responding to a real need, and honoring my ancestors. To be approachable, I decided to take to the streets and bring the joy of Mexico with my street carts, but with the Cali vibe, with the ultimate goal of NURTURING any one who ate my food. Many people in our community aren’t fully aware of the consequences of a diet heavy in ultra‑processed products and I wanted to provide tasty, accessible alternatives to help with that transition or education by way of a taco.