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In today’s episode of Tacos of Texas, we’re getting a taste of the coast right here in East Austin. Cristina Everett joins us from Ensenada ATX, the Baja-style food truck her family built on East 12th Street. We talk about what makes a real Baja fish taco y Tacos Gobernador, and how a family from Ensenada turned one food truck into a launchpad for three generations of women entrepreneurs.
The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.
Christina Everett [00:00:00] There’s days that I don’t want to wake up, I don’t want to like drive, you know, to do demos, or I don’t want to do, you know, but it’s just about showing up every day, doing things right, treating people the way you want to be treated, because that will leave a mark, you know and people will start remembering you. I think that one of the key points of Ensenada is that you will always see my mom there. Yes, I do. Or you’ll always see me there, or you’ll see my daughter there.
Mando Rayo [00:00:22] She’s sitting right here on my couch, by the way. What’s up, Taco World? I’m taco journalist, Mando Rayo, and welcome to the Tacos of Texas podcast, El Seis, produced by Denny Productions in partnership with KUT and KUTX Studios. And we’re back exploring taco culture in Texas through the eyes of the people in the Lone Star State. So grab a tostada and mariscos and get ready for some muy tasty taco conversations.
Speaker 3 [00:01:06] You
Mando Rayo [00:01:08] In today’s episode of Tacos of Texas, we’re getting a taste of the coast right here in East Austin. Christina Everett joins us from Ensenada ATX, the Baja style food truck her family built on East 12th Street. We talk about what makes a real Baja fish taco and how a family from Encenada turned one food truck into a launch pad for three generations of women entrepreneurs. Let’s go! Que onda mi gente, Mando Rayo here, coming at you from Casita Rayo Granada. This season we’re inviting you into my little casita, that’s right, into my own home, a place where semillas and tacos grow. Texas is landlocked-ish. You can drive to the Gulf, sure, but we’re not exactly next to the Pacific. So when somebody in Austin tells me they’re doing the real deal Baja fish tacos and some of my favorite tacos gobernadores, you know, I’m going to pull up. The every familia is from Ensenada, the actual town in Baja, California, where this whole style of taco was born. Mom holds the recipes and her daughter, Christina. Not only helped build this whole thing, but took one of those family recipes and turned it into her own brand, Ensenada Salsas. Three generations of women, one truck, multiple businesses. Let’s get into it. Cristina Everett is the founder of Ensenada Salsas and co-owner of Encenada ATX, the Baja-style food truck on East 12th in Austin, Texas. Born and raised in Ensenado, Baja, California, she previously owned her restaurant and bar in Mexico and still runs an Airbnb there before making the move to Austin to help her family launch the truck and build her own salsa brand. Oh, gracias por venir.
Christina Everett [00:03:10] Thank you so much for having me.
Mando Rayo [00:03:12] Yeah, welcome. You know, this is our little taco podcast studio in my casita.
Christina Everett [00:03:17] Yeah, I love it.
Mando Rayo [00:03:18] I hope you’re feeling more comfortable.
Christina Everett [00:03:21] Yes, I am very happy. I’m happy to be here. And, you know, especially to represent, you know, the women in my family, you know, my mom, my daughter, my sister. So just here to make them proud and, you know make myself proud.
Mando Rayo [00:03:33] Well, tell me about a little bit about like how you all started with this whole idea around really like entrepreneurship, you’re making your own salsa, you have the truck. Where did those early beginnings come from?
Christina Everett [00:03:49] Oh, wow, like I would have to say that we’ve always been entrepreneurs. My mom, even when we were in school, she would sell cheesecakes, you know, and she was always doing things to fund like the school and stuff like. So my dad also had his neon sign business in Mexico. So I think we really grew up, you know, in the entrepreneurial world, you know, and we were raised in Mexico our whole life and it just evolved. Somehow we got into the food industry. Well, I did, you We’ll have you at a bar and restaurant in Mexico. And the Ensenada food truck started because my sister moved out to Austin.
Mando Rayo [00:04:26] Okay, yeah.
Christina Everett [00:04:26] And she married a guy from Texas, from Austin, and then when she moved out here, she was like, mom, there’s like no tacos. And like, I miss our Baja style tacos, there’s nothing like that out here. So my brother-in-law, you know, like, with my sister, convinced my mom to come out here and start, you know, Ensenada ATX. And I tagged along because I had previous experience at food trucks, running two food tricks in San Diego. So, we all just kind of joined into that together and we just, you know, this was the first time my mom was doing something like this. So, I give props to her to just be like saying, I’m moving from Mexico to Austin to like start this, you know, so I just, I think we just have it in the blood to be honest. Because even my daughter who’s 13 now, like she’s such a big entrepreneur. She has her Brownie business. She has like a.
Mando Rayo [00:05:17] I know she’s on social media too, I see her doing the video!
Christina Everett [00:05:22] Yes. So it’s really cool. We just have it in us, I believe, you know, and it’s really nice. And this time we get to do it together. You know, we get to do together because Ensenada was just something that really brought us together to do. And we all realized really quickly that we all had our different strengths, you and I think that that was such a big key in making Ensenadas a success, you because my mom was really good at one thing. I was really great at another. My sister was really and my daughter was really good at it, so. Just combined.
Mando Rayo [00:05:53] You got like multiple generations of Latina power.
Christina Everett [00:05:56] Yes, exactly. Exactly. Exactly, literally, my mom, my sister and myself, and Christelle, my daughter, being third generation. So I think it’s a story that’s not really out there. You know, a lot of people don’t know, you know, like, of our early beginnings within Sonata. So it was really cool to share that story because there’s a lot of story behind it.
Mando Rayo [00:06:17] You know, yeah, there’s places, there’re trucks, there’s restaurants that you can get all kinds of fish tacos, seafood, mariscos, but yours is very specific from a very specific region in Mexico, verdad? Yes. And so tell us like, what does Baja mean and what is the style that you brought to Austin?
Christina Everett [00:06:34] Yeah, well, let me tell you something. I’m very curious. Like the fish taco is birthplace is Ensenada. That’s like they claim that the birthplace of a fish taco was from Ensenadas. Baja is a place or especially Ensenado support, you know, because Baja has Mexicali and Tijuana and you know all those other cities around. But Ensenados specially support where we have all the fresh seafood you can think of, and we actually export a lot of it too. OK. Our cuisine in Ensenada, it’s so good that you can just eat amazing food at a carretta in a corner, you know, or at a taco stand, you know, the fish tacos, you’ll find them everywhere, you know, they’re like every almost every street has one, you know, so the culture in Encenada is about street food a lot.
Mando Rayo [00:07:21] Food, yeah.
Christina Everett [00:07:22] Yes, it’s been growing a little more with more like chefs coming in.
Mando Rayo [00:07:26] Yeah, like fine dining, fine dining.
Christina Everett [00:07:29] But Ensenada definitely is a city and Baja that it’s all about seafood and fresh. And that’s what makes our tacos so special because we are honoring the fish with vegetables in it and just the mayo and the salsa and the cabbage. Just very crisp and delicious. We brought exactly what you would find in Ensenadas.
Mando Rayo [00:07:52] Yeah, to Austin. But I love it. I can see myself walking along, you know, the port or the boardwalk and the fishermen coming in, selling you by the pound. Well, there is, yeah.
Christina Everett [00:08:05] Well, yeah, and Ensenada, they have a place that’s called Mercado Negro. I don’t know if you’ve heard of it. And actually, it’s really funny that our aprons at Ensenado are yellow because the people who sell you the fish in Ensenad are always wearing the yellow aprons. The yellow, okay, yeah. We wanted to honor that, you know, and bring it fully to Austin.
Mando Rayo [00:08:24] Nice, nice. So yeah, you could see that. And, you know, being in Mexico, like, like everybody’s making tortillas. Everybody’s mom making tortilla. Let me just say that.
Christina Everett [00:08:35] Everybody knows my mom makes amazing flour tortillas, you know, like they’re so good.
Mando Rayo [00:08:40] Yeah, I do love your fish tacos, pero también I love a taco gorena.
Christina Everett [00:08:46] Oh yeah, the governor.
Mando Rayo [00:08:48] So tell us what goes into your fish taco, the baja style, and in a taco gobernador.
Christina Everett [00:08:53] Okay, so our fish taco starts with a flour tortilla and with the crispy batter with my mom’s recipe of the fish taco. We use cod in our fish and then it’s topped off with a pico de gallo. It has cabbage, mayo, and the salsa that’s also been my mom staple salsa for since I can remember. Right, and just right there, boom. You don’t need anything else. Oh, but important, a limon. You can’t miss that one. It’s so good. And then pa dentro, you know, it’s so good. Then we have the taco gobernador that I feel that this taco, it has been very popular, but I don’t think it’s as popular as the fish taco is. And that one is a crispy tortilla grilled with queso, Oaxaca cheese is what we use. And we saute the shrimp in our salsa macha. So we wanted to incorporate my salsa macha into a dish and we’re like, let’s do the gobernador and saute it with, you know, shrimp, onion. So that goes in with some cabbage and a mayo macha as well. So you’re getting like the double macha in there. Yes. So because two is better than one. And some pickled onions. And that’s like, like perfect. It’s like the perfect crisp. And that is also good for people. At our food truck that, you know, don’t want to eat batter and or gluten, you know, so they do have that gluten free option.
Mando Rayo [00:10:21] Okay, going for you. Oh, yeah. And most taquerias, they’re like, okay, give me a side of salsa. But yours already comes with the salsa. Yes. You know, so what’s been like the response from people like, oh, you already put salsa. Some people don’t like salsa or whatever. Maybe they might be like, oh, pica mucho. And Mexicans are always like, no, no pica.
Christina Everett [00:10:42] Well, the response, I think it’s been good. You know, like people do sometimes don’t know that it comes with something. They’re like, oh, is it spice? I’m like, Oh no, it’s just the perfect, you know, balance of it. And then some people will come back and buy more, you know, um, the only salsa that we have as a side option is a salsa matcha.
Speaker 3 [00:10:57] You know
Christina Everett [00:10:57] You know and that was because our customers when we first opened the food truck my mom and my sister like chris You gotta use the salsa. You gotta put the salsa much. It’s so good You know like and I was like, okay, so we did and that Was the salsa with it. We only sold it as a side option And we also have the salsa verde and the salsa roja, but the salsa already comes in the taco
Mando Rayo [00:11:16] Okay.
Christina Everett [00:11:18] Um, but I think that the response has been really good, you know, that they like it because it’s sometimes they’re like, I want the spiciest you have. We’re like okay, then that’s not so much, which is not that spicy. I don’t think, you know, but on the spice, I’m like, okay.
Mando Rayo [00:11:31] Yeah, yeah. That’s funny. And like being in Texas, we have, you know, access to the coast, here, to the golf pedal. You know, it’s not the same as the Pacific Coast, right? Yes. It’s not same. And so, are people like surprised to see that kind of style, that Baja style because of being in taxes?
Christina Everett [00:11:50] And you know some people don’t know what Baja style tacos are still you know like we’re like and what is that you know it’s like something new and I’m like oh you gotta try them they’re so good at least try one and we’ve had people come try one. And they’re like oh my gosh this is like the best taco I’ve ever eaten. I’m I don’t do it like give me another one and then they’ll come back the next day because they liked it so much you know. Like so um well one of the things that we also really wanted to do is that we use like Texas shrimp you know and so we said Are we kind of fusing like, you know, our? Like recipe from Mexico and Baja, but with using Texas produce, you know? Yeah, yeah.
Mando Rayo [00:12:26] It’s super tasty, you know? So you were like, okay, now we got settled in here. People are getting to know us, right? And I see you as well, like in the community, promoting your Salsa Macha. So tell me a little bit about the Salsa Matcha. What is it for somebody that doesn’t know? Because, you now, I’ve been eating Salsa matcha for a long time, but this might be new to, for some folks too.
Christina Everett [00:12:48] Yes, it is. It is very new. You know, a lot of people don’t know what salsa macha is. Salsa macha, I started because I love food. I travel for food. I live for food, like, I raised my daughter, you know, in the same, you know, like being a foodie. And salsa macho was a salsa that I love. I’ve always loved salsas. And one of the things I always say, when you go a place and you try their salsa, you’ll know if the food’s going to be good, if the salsa’s good, you know? Just like, that’s like the entrada, you know? Yeah, yeah. For me, I created the salsa macha because I love this salsa. It’s the, I call it the Mexican version of the Asian chili oil. Okay, yeah. You know, so because it’s the base is oil.
Speaker 3 [00:13:27] Right.
Christina Everett [00:13:27] And why I wanted to focus for my salsa, because I would want to eat it every single day. I want to make something really good, you know, I want to put a product up out there. That’s good. So my salsa is actually a very important note is it’s allergy friendly. It has no peanuts or seeds.
Speaker 3 [00:13:42] Oh, okay. Because Moe sells a matcha. Oh yeah, yeah.
Christina Everett [00:13:44] Do have peanuts and seeds or in the full of them, you know. So my salsa can just anybody at the table enjoy it, you know, and the plus is that it’s made with olive oil, just vinegar, very few ingredients. And the origins from the salsa come actually from Veracruz and Oaxaca. You kind of fight who kind of created it, you know, like so. And this salsa macha name comes from like back then when it was created. It was like… If you ate the sauces because you were like a macho, you know, you were struggling, you know, that you could put up with like some like good salsa, you know, like.
Mando Rayo [00:14:18] So we’re gonna, Chilas are in here.
Christina Everett [00:14:21] So we only use one chile, which is the chile morita.
Mando Rayo [00:14:24] Vamo ari- Vamo-
Christina Everett [00:14:24] The morita. And that’s one of the key factors in it, because people are like, oh, I love this smoking, and I love that, because it also reminds you of Texas, because we’re so big, you know, on barbecue.
Speaker 3 [00:14:34] Yeah, yeah.
Christina Everett [00:14:35] That like my salsa kind of like, oh, it’s from Mexico, but it also has that smokiness of like barbecue kind of, you know, sort of like them coming together, you know? Texas and Mexico with my salsa and the flavors.
Mando Rayo [00:14:48] Nice, nice. Well, yeah, I love the morita and then, you know, some of the recipes, they’re more expansive with three or four different types of chiles, you know, and but I think this is more accessible, you know, for allergens and all that, right? Yeah, right, right. Right. So being, you know, an entrepreneur, a woman, helping, you know, your mom and also influencing your daughter. Like, what does it mean to be a Latina entrepreneur? Especially like in Texas, and when you think about restaurant, the restaurant and food industry, the awards and the recognition goes to a lot of men. You know what I mean? So, how much more do you have to fight to get in front of a vendor or get in in front people to say, hey, you know what, this is good product, and what inspires you to kind of keep going?
Christina Everett [00:15:38] I always say that my ethic of work has always been staying humble and kind. And I think that it’s also like your work will show, you know, so it’s just really yeah hustling. There’s days that I don’t want to wake up, I don’t want to like drive, you know, to do demos or I don’t want to do you know. But it’s just about showing up every day, doing things right, treating people the way you want to be treated because that will leave a mark, you know, and people will start remembering you. I think they’re one of the key points of Ensenada is that you will always see my mom there. Yes, I do. Or you’ll always see my daughter there.
Mando Rayo [00:16:10] She’s sitting right here on my couch, by the way.
Christina Everett [00:16:14] Yes, you know, like, and I think that that’s one of the success events and not because we’re always treating our customers the way we want to be treated. And I think we’ve had a lot of support too, I have to say, from the food industry. You know, I remember when we first opened, like it was just my sister and my mom because I was in San Diego at that time. And they were like, we’re just gonna open my, yeah, just open like I had already come and we already had the spot and we had already bought everything we needed. And it was like, okay. We’re open, you know, and I was like, but then we saw a community of, you know, the food industry that started showing up, you know, like Beto from Cuantus, you know, Edgar, and we just had this like community people just sharing us, you know, so we can say that we felt very supported, you know, in this industry. And I will say that I will always be thankful to Austin and the city and the people and the community and, you know, all the chefs and everybody who’s in it, because we have felt very loved and supported. By this industry.
Mando Rayo [00:17:10] That’s good, that’s good to hear. Every Mexicano has a dream to open up a restaurant or have their own salsa. Yeah. Yeah.
Christina Everett [00:17:16] It sometimes feels surreal though. I feel like, yeah, yeah. It feels like it’s not even true in a way, you know, that we’re living what we dreamed of. You’re always thinking of getting to like la meta, like the finish line, but then you forget to really enjoy just the process and the day-to-day, you know? Like the journey of it, you now? Because sometimes my mom will be like, es que no tengo esto, es que… And it’s like, okay, then I have to run to this, to that, or my mom has, you it’s just like, just finding a day-today, just… Doing it, you know, and getting it done, you know, I’m like, okay, mom, we just have to find a solution. Yeah. Yeah, right.
Mando Rayo [00:17:49] Yeah, yeah, right, right. What people don’t know is the behind the scene hustle of that, right? And these are long hours that you’re in a food truck, 9, 10 a.m. 11 to 8. 11 to eight or whatever, but in the summer heat. And that takes a toll. But also, like you said, getting up and going, you know… Doing it, showing up. Showing up and being with customers and driving to cities. What does that look like for somebody? Like if somebody’s interested in. Doing their own salsas or doing their own food truck. What does a day to day look like? So we can learn of like, oh, wow, it’s not just like, oh, I got this idea.
Christina Everett [00:18:26] Yeah, yeah, yeah. I got this idea. Well, you know, it has a lot to do with a lot of permitting, you know. And like, you got to fill this form. You got to feel that for me. You’ve got to get your inspection and you got get the jars and you’ve got get to get the labels. But it’s not impossible. Still to this day, I sometimes think when I have to do something, I’m like, oh, that’s kind of hard. But I feel that nowadays we do have so much information out there that is just about like researching it and kind of like, you can kind of guide yourself doing this. Because I did see like guidance and it’s just reaching out to people you know I feel that also that has helped a lot I’m the kind of person like if I say hey I’m willing to help like I’m willing to Help you you know like like so when people say that to me I take it literally because okay they said they’re gonna help me you say you’re gonna have here I am yes you know because I’m like what’s the worst they could say like oh they can’t help me then I’ll just you know go ask somewhere else or research somewhere else you know but it does take a lot just, you know, showing up, doing it and We’re going to make mistakes, you know, like we’re always going to make mistakes or we’re going make the wrong investment or you’re going to waste a whole batch, but you know what? It’s just, it’s the moment. It’s the time, you know, it’ll just go by and then opportunities will come, you know, to be able to present your product that you’re making to the right people. And I think people, for me that I’ve learned here in Austin is that people are your main key. You know, how I’ve seen us growing in Sonata and all the opportunities is because of the people, you know, it’s like, Oh, I know this person or I can, you know? Like, so that has really opened up doors for us in that way. And. To explain a little more today-to-day on this, it’s like knocking on doors too, you know? And one of the things is that you have to kind of grow thick skin, you now? So I’m just like, when I have to go into a store to like offer and like, oh, you like, I want to leave you a sample of that. I remember one day being in the car and Christelle, my daughter, was with me and I was feeling like nervous. And I’m like, why am I scared? And I said, Christelle’s like, what are you waiting for? I’m, like, I don’t know, I’m making time. I’m she’s like mom, you taught me how to be brave. Now you go in there and you like do it, or do you want me to go in there? I’m like, no, I’m going to go. And literally, yes, that store took my salsa. But you know, sometimes we’re always so scared of the rejection, you know? And I think that it’s just doing it when they’ll say no, but you know out of those notes, you’ll get a yes that will be a really good one. So I think it’s just losing the fear of.
Mando Rayo [00:20:56] Yeah, that’s true.
Christina Everett [00:20:56] Your day to day too, you know, and finding the right kitchen and where to produce your salsa, sending, you, know, the lab testing, you to get it done and all that, you know, it takes a lot of time into it. But once you have it, I think you’re on the run to just really knocking doors and getting out there. That’s good. That’s
Mando Rayo [00:21:16] So that’s a great example of your daughter influencing you. I love that. But how has your mom influenced you? What are some of the learnings that you’ve done since you were little until now? Until now.
Christina Everett [00:21:27] Yes, my mom has always been such hardworking, like all our life. My mom made our graduation from sixth grade. We lived in a really small town in Mexico. Nobody really had passports or, you know, like my mom got everybody’s permit to take us to Disneyland for our graduation. That’s how like amazing my mom is, you now, like she got the permit and we were the only generation who ever went to Disneyland in our town, you know, because my mom made it happen, you My mom has been a hustler ever since I have memory. You know, like she’s always been there for us. And even just her moving to Austin, that takes a lot of courage, moving to a whole new country and learning. You know? And then not only learning, but like starting a business. You know like, yeah, we can all help, you know? But like I say, you there’s stuff that she’s super good at and there’s sort of things where I have to, you know, jump in to like help. And there’s other things my sister has, you know? But like she has really influenced us to being very hard working girls, you know, and I think that my dad too, but my mom definitely, you
Mando Rayo [00:22:29] We’ll give her that one. Yeah.
Christina Everett [00:22:30] Yeah, we’ll cut this part where my dad isn’t here. But yes, I’ve been a great influence in our lives. And my daughter, too, you know, like getting to work with her. I have a story that I’ll tell you when we first open up in Senada, right. And it was like it was my mom, it was myself and my daughter. And Christelle really wanted help. Christelle was nine at that time. But there was this one day where we were in the food truck. We were working and my mom was frying the fish and Christelle was cleaning tables, you know, and like picking up plates and stuff like that. And then our AC went off and my mom’s like and it’s like girls if we can do this we can do anything it was like
Mando Rayo [00:23:14] Love it, love it.
Christina Everett [00:23:15] It was crazy. And then that’s when Christelle also was like, I want to make brownies, Nana, you don’t have desserts, you know? And it just started, you know, it just all came together and just created like a good family.
Mando Rayo [00:23:25] Yeah, I love that. It’s like from one generation to the next, support each other, they help each other and then you help each other grow.
Christina Everett [00:23:31] Yes, and my mom and I have been great examples for Christelle, you know, like Christelle loves working with my mom and being with her at the food truck, you know, or even if my mom’s busy, then I am by myself with Christelle at the food truck. Like I’m the one frying the fish and, you know, making the tacos and Christelle’s taking orders, you know. We just like work it together, you I don’t know, like.
Mando Rayo [00:23:52] Yeah, like a true family restaurant, true family business.
Christina Everett [00:23:56] Yeah, we get a lot. And how is it like working with family, right? Especially women too, you know, we learn that we all have our different strengths. You know, like my sister started doing the social media and like all the accounting for, you now, the food truck and I was on operations with my mom, you know and Christelle too. And then now we’ve slowly kind of gone to like, I do the social media part of it and still some operations when it’s needed. And then my mom still does the operations. Christelle also, you know, jumps in with my mom. He’s held with a cadre, just, you know, where
Mando Rayo [00:24:30] But who’s in charge of the Department of Chisme?
Christina Everett [00:24:35] I would say Cristel, no? She’s like, I’ve got the little cheese man, you know? And her and my mom together.
Mando Rayo [00:24:44] I love it, love it. Well, if there’s something that you want somebody to know that maybe hasn’t gone to Ensenada, your truck, what would you tell them?
Christina Everett [00:24:52] I would tell them that, you know, they don’t have to pay an expensive ticket to get to Baja. They can just have Baja right here, you, know? Yeah. It’ll cost them a lot cheaper and I’m telling you, you’ll eat so delicious. Because we don’t only have, you know, tacos, we also have the tostadas de ceviche, ensenada style. And then we have the shrimp cocktail. We have the micheladas, bring your own beer. But they’re delicious. And if you’re not a beer drinker, you can also mix it with topo chico or sparkling water and it’s super delicious. And our fish and shrimp tacos, and with the taco gobernador, and you’ll just really get an authentic experience because when we get asked, like, are you really, I’m like, we’re from Ensenada, we were born and raised in Ensenad, we ate these tacos two times a week. You know, like every time we go to Ensenado. So I just tell them to come and try it for themselves, you know, and give us that opportunity to share my mom’s recipe, to share our story, and just to be taken care of by us, you know? And to be able to try a fish taco in Austin.
Mando Rayo [00:25:54] Nice, love it. Well in Texas. I know, we’re here, let’s go.
Christina Everett [00:25:57] And, oh, and I’ll forget my salsa macha. And the salsa macho, too. You can take a jar home, yes. You don’t just have to eat it at the food truck. You can have it with your huevitos. Yeah, yeah. It goes great on everything. Con todo y para todo. That’s our slogan. Con todo, y para, todo. I see it. Echale macha, yeah, so.
Mando Rayo [00:26:14] Nice, nice. Well, Chris, thanks so much for being on the show. We really appreciate you coming in and sharing not only your story, but, you know, kind of the Ensenada story and the family.
Christina Everett [00:26:24] Yes, I’m very proud and thank you for having me and I’m really happy to be here representing, you know, the women, my mom, my daughter, my sister and myself.
Mando Rayo [00:26:32] Awesome, thank you.
Christina Everett [00:26:34] Ha ha ha.
Mando Rayo [00:26:41] What a fresh breath of that Baja air. It was really nice talking to Chris and learning about the family story with Liz, the mom, and the recipes and bringing it to Austin, that Bacha-style fish tacos, shrimp tacos, and ceviches, but also like at the core, how they’re strong women. And then that’s amazing to see and it’s amazing to hear the stories around like, how they did it and how they moved on a chance to open up a food truck here in Austin and how their all doing it together. The mom and her sister and then the daughter and then granddaughter too. So it was really, really nice to see how all that comes together. But then also like the side hustles, right? Not only the truck, but also like the salsa, the salsa matcha and what it takes to. Put something that you want out to market, but also like being part of a larger community. So I want to just thank Christina Everett for being on the podcast and I really appreciate her sharing her family story. And of course, I got to do my shout outs, you know, to some fisheries out there. Agua Azul in San Antonio, Mariscos Altamar in Corpus Christi, and La The original in Houston, Texas. This has been the Tacos of Texas podcast developed and produced by Identity Productions. If you enjoyed today’s episode and are craving more taco content, go to our website at www.identity.productions or follow us on Instagram, TikTok, Facebook, and YouTube at Identity Production and United Tacos Of America. This is your host, Mando El Taco Journalist Rayo. Vamos a los tacos In the next Proximo, Tacos of Texas, Conflict Foods, how food in a family detention center affect a small town in Texas.
Louisa Van Assche [00:28:45] The Tacos of Texas podcast is presented by Identity Productions in partnership with KUT and KUTX studios. Our host and producer is Mando, El Taco journalist, Rayo. Our audio is mixed by Nicholas Worden. Our video production is taken care of by Dennis Burnett. Our wonderful interns are Quetzal and Diego Rayo, and our story and line producer is me, Luisa Min Van Asse. Music was created by Peligrosa in Austin, Texas. And King Benny Productions located in the Quinto Barrio of Houston.
This transcript was transcribed by AI, and lightly edited by a human. Accuracy may vary. This text may be revised in the future.
