Inspired by traditional Mexican street food, using indigenous herbs and spices used throughout the very heart of mexico. Chef Alejandro Victoria brings authentic recipes from his homeland in Michoacan to your plate.
Alejandro was raised in South Central Los Angeles by a Mexican mother so fierce & seasoned in the cocina, neighbors would stop daily just to get a taste.
Summers were spent in Michoacán, Mexico where the rest of his family and siblings were born and raised. All meals were fresh from the land in el “Rancho Acumbaro”…tortillas, spices from the comal, and salsas from the mocajete. It was also in nearby cities like Morelia and Zamora, where he experienced what “eating fresh from the street” was all about.
After graduating college with a Culinary/Business degree, and working for many years in the biz, Alejandro decided it was time to cultivate these family recipes, and the extensive street food culture Mexico is so known for.
In 2013 Nico’s Taco Bar was born…named after one of his sons (the one who eats nothing but tacos). With the help of his wife Jenna, his brother Isidro, and his nephews Andres and Sid, a group of indigenous chefs was put together to bring the concept alive. (Some of which are relatives, or simply from the ranch in Michoacán).
So next time you are in the neighborhood, stop in to say hello…imagine you are in Michoacán, and order some street tacos.
Ven, siéntate y come
-Alejandro, Jenna, Andres, Isidro