Not every restaurant requires you to overthink its menu, weighed down by fancy pictures, flashy gimmicks, or complicated ingredients. Some only need good customer service and great food.
That's what you’ll find at Taculichi, a cozy taquería in San Bernardino that specializes in one dish: cabeza de res—beef head—in the style of Culiacán, Sinaloa, Mexico.
Eduardo Negrete Lopez, the owner, is relatively new to the role of taquero. But you wouldn’t know that based on how he carries himself.
The 32-year-old is slowly getting a rep as the pioneer of cabeza de res in San Bernardino. And his success is only beginning.
It’s been less than a year since Lopez first sold his food out of a makeshift stand on a dirt road. Now, he owns two restaurants in the Inland Empire and plans to open more.
“From day one, I said I am going to make this into a franchise, con el favor de dios (God willing), and with the support of our customers, we will make it happen,” said Lopez in Spanish. “We’re going to have restaurants everywhere.”