Growing up in Mexico City, Roberto Espinosa fell in love with the flavorful cuisine and the taquería scene. After graduating from The University of Texas at Austin, he combined his passion for Mexican food with his newfound appreciation for Austin and opened Tacodeli in 1999 alongside co-owner Eric Wilkerson. Now celebrating over 25 years of success, Tacodeli has expanded, becoming a major Texas franchise known for tasty tacos filled with savory ingredients. And now, Houston has two Tacodeli locations, on Washington Avenue and inside Post Oak Plaza. Let’s dig in!
What do you remember about opening Tacodeli 25 years ago?
“For me, it was very special to finally open something that I really had been dreaming about for some time. It was a very specific process because of my connection to the food, and my history with Mexican food. It felt like a very big accomplishment. I had set a goal in my mind to open my restaurant by the age of 30, and I accomplished that.”
Why do you think tacos are so popular in Texas?
“I think tacos are very approachable. I've used the word democratic when describing tacos because they’re just really kind of a one-for-all kind of meal. It’s very portable. I think it’s a really fun way to express one’s self and put something out there that people will like. It’s an empty canvas, where people can play with ideas, flavors, and colors, and come up with something pretty cool.”
What’s your favorite taco at Tacodeli?
“There are some frequent go-tos in my rotation. I like bold flavors. I like flavors that assert themselves. One of my favorites is El Picosito. A lot of recipes take some time to evolve and curate, [but] this one was instant. We were able to get the idea on paper and execute it pretty quickly. It’s a sesame seed-based sauce with rehydrated chipotle peppers that we make an adobo [sauce] with. It’s really big, bold flavors.”
