Luis’ culinary roots go back to a big family and warm kitchen in Guadalajara, Jalisco, where his mom and aunt gave him a taste for cooking from scratch. No matter how big the meal – the tortillas would be made by hand and the salsas carefully crafted to bring out the flavor. To this day Luis’ favorite foods, including Carnitas and Mole, are among the most time-consuming to prepare. But that’s what makes them rewarding. “I always wanted to open a restaurant that captured the real flavor of Mexico,” says Luis. “Homemade and deeply personal.” You can see exactly how Luis makes it all work, thanks to the big expo kitchen at Uno Dos Tacos allows you to be part of the action.
Chef Flores practices the handmade, slow-cooking family tradition of native Guadalajara to nurture his carne asada, carnitas, lengua, simmered shredded chicken tinga, and beer-battered (Negra Modelo) pescado. Vegetarian dishes get the same attention to detail, quality ingredients and chance to show off. To top everything off, we have salsa. Five different salsas, in fact, each made fresh daily and specially paired to spark the flavor of each taco.