Today we’d like to introduce you to Ernesto Iñiguez
Hi Ernesto, please kick things off for us with an introduction to yourself and your story.
I was born in Mexico and immigrated to the United States as a child. My mom used to have a kitchen at our local Mercado in Capilla de Guadalupe, Jalisco. That’s where my culinary roots come from.
My culinary career spans more than three decades starting as a dishwasher at 16. Those first couple kitchens introduced me to new cuisines and a passionate group of cooks willing to teach me their dishes. From there my palette evolved and I started to specialize in Chinese food. As each year passed and my skills improved, I knew that I wanted to run my own kitchen someday.
Around 2012, I started a small catering service selling tacos over the weekends. It wasn’t until 2020 that I fully committed to growing this business as COVID impacted the jobs of my wife and I. During lockdown we started preparing mariscos and posting our dishes on social media. Friends and family started asking about our aguachiles and ceviches transforming our home kitchen into a brisk take out business. Seeing the demand in the market for mariscos, we fully committed to making this full time with the purchase of a food truck.
With the food truck in operations since 2022, we’ve been so humbled by the support of our local community. We love what we cook and our customers can count on us to provide incredible food never lacking in sabor!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Opening a business is an intimidating process. our journey has definitely not been smooth. As an owner it means you are committing to more than just a 9a-5p experience and that requires a new perspective where you are building something that will last. Our first year was a constant experiment with the menu, hours, locations, and vendors. We struggled with having a firm location and had to constantly look for a new location. Thankfully due to these obstacles we were able to obtain relationships with breweries and connect with them to sell our food. This required my wife and I to approach each day with determination and a little bit of humor. Guided by customer feedback (and LA traffic patterns) we take pride in where we are today as one of the most sought out Mariscos trucks in LA.
Alright, so let’s switch gears a bit and talk business. What should we know?
We specialize in Mexican seafood with our own unique style. Our food vary from octopus tacos (which is our specialty), tacos gobernador, ceviches, burritos and various other seafood cuisine. We are different that others because our dishes are fresh and made to order. I take pride in the quality, freshness and flavor of all my dishes. As a cook of over 35 years of experience, my main priority is making sure my customers are always satisfied.
What do you like and dislike about the city?
Likes,
-Weather: Los Angeles has a warm and sunny climate throughout most of the year, it provides a fantastic job market
Culture: Los Angeles is a diverse city with many cultures, languages, and “cuisines”
-Sports LAFC, Dodgers, Rams, lakers!
Dislike
-LA traffic
Contact Info:
- Instagram: https://www.instagram.com/tacos_y_mariscos_rojinegro?igsh=YTQwZjQ0NmI0OA%3D%3D&utm_source=qr
Image Credits
Arianna Iniguez
