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At THE WOLF OF TACOS, we do tacos the proper way, no hiding behind an overpowering mass of toppings. The simplicity is what makes them so special: Nixtamalized corn tortilla, high-quality proteins, and our homemade salsas, as well as prioritizing good hospitality and the communal atmosphere that Mexico City taco stands are famous for. We present a new, nuanced spin on Mexican food that is indebted to tradition without being stuck in the past. From guys in business suits to kids fresh out of school, everyone loves a good al pastor or suadero. That is the essence of taco culture: the intersection of accessibility and authenticity. To put it simply: day or night, weekend or weekday, there is no wrong time to eat a taco.
During the pandemic, chef and founder EDUARDO LARA realized there was a glaring lack of Mexico City street cuisine in Miami — specifically the al pastor taco. Since a child, he was enamored with the easygoing, no-frills atmosphere of the street tacos he grew up with. For him, the neighborhood taco stand was not only a place for cheap food or a local watering hole, but a delicious escape from his sheltered existence, a means of connecting with his people on a ground-level, face-to-face basis. The taqueros at those stands became not only chefs but personal friends, drinking buddies, and linchpins for their community. Out of this mix of nostalgia, business savvy, and financial desperation, he started THE WOLF OF TACOS as a way to bring the unifying experience of the neighborhood taco stand to a city sorely in need of authentic Mexican eats
​After meeting PABLO REYES a likeminded Colombian-American with a lifelong affinity for Mexican food, Eduardo was able to scale a modest dream into a flourishing business model that has sustained its presence and popularity, regardless of changing trends in the culinary landscape. Five years later, THE WOLF OF TACOS is an instantly recognizable part of the Miami food scene with its own cult of devoted customers — now with it's first brick & mortar location. With the help of grassroots marketing strategies and organic word-of-mouth, Lara and Reyes built a fledgling pop-up into an identifiable brand, not by leaning into fads but — much like those taco stands Eduardo grew up with — by letting the food speak for itself.
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