Oscar says that the chile relleno is one of the most requested dishes, as many "paisanos" want food that reminds them of their country.
Narciso Lira lost his mother when he was a child; from very young he started working in Coahuila, Mexico.
The stews are cooked every day for the taqueria. Everything is prepared here.
For 25 years, El Paisa has remained as a family business; 80% of employees are family members. The taqueria has established itself as one of the best in Albuquerque and it is a very popular place for the Mexican community at the south of the city.
Taqueria “El Paisa” started in 1994 as a foodtruck. At that time they only served tacos al pastor and burritos.
Narciso Lira, he came to the US three years ago; he was 79 whe he crossed the border.
A.S arrived 9 years ago to the United States, he has been working in the taquerìa for 3 weeks. The bread that is used in the taquería is baked by him. Bridge Boulevard SW. Albuquerque, NM
The food served in the taquería has become an artisanal process, because even the smallest ingredient starts from here. They prepare more than 200 "gorditas per day.
The 11th Annual Sustainability Expo, was celebrated outside UNM's Student Union Building. Thursday, April 18, 2019.
A CBD sign from Duke City Herbs and Bake Shop, located in Nob Hill. It is the closest CBD shop to UNM’s Main Campus.
Solutions by The State News
