We were lucky to catch up with Raul Almanza recently and have shared our conversation below.

Raul , thanks for joining us, excited to have you contributing your stories and insights. What do you think it takes to be successful?

I’m 35 years old, and something I’ve really noticed over the years is how often talent goes to waste simply because people don’t believe in themselves. I’ve been there too,full of doubts, stuck on the “what ifs.” What if I fail? What if it doesn’t work out? That fear can be paralyzing.

But what I’ve come to understand is that success doesn’t just come from talent or opportunity,it starts with belief. You have to believe in yourself. Once you do, things start to shift. The work feels lighter, the late nights don’t feel so long, and the setbacks don’t hit quite as hard,because you know what you want, and you’re willing to go after it.

For me, the biggest turning point was learning to let go of the fear and just trust myself. I realized that if I really wanted something, and I was willing to put in the effort, the odds would eventually lean in my favor. You just have to keep going. Believe. Let go of the fear. And never stop.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

My name is Raul Almanza, and I’m the proud founder of El Beso Taqueria, a restaurant deeply rooted in tradition, flavor, and the vibrant spirit of Mexico City. I was born in El Paso, Texas, and raised just across the border in Ciudad Juárez, where my love for authentic Mexican food was born.

Though I always dreamed of becoming a chef and earning a culinary degree, life took me down a different path at first. I chose to study finance, believing that learning the business side of things would one day help me run something of my own. I lived and worked in several cities across Texas, gaining experience in the corporate world,but that dream of opening a restaurant never left me.

Back in 2016, the vision for what would become El Beso Taqueria began to take shape. I started exploring the idea of a food truck, then a brick-and-mortar location. I even considered partnerships to reduce the risk. After several stops and starts, I finally decided to go for it,on my own. It was the best decision I’ve ever made.

Since opening, I’ve been hands-on in every part of the process. I’m constantly learning, growing, and improving as a business owner.

What makes El Beso Taqueria stand out is our unwavering commitment to authenticity. From the ingredients to the atmosphere, every detail is designed to make our guests feel like they’ve stepped into a real taco shop in Mexico City,with vibrant music, bold colors, traditional tables, and a welcoming neighborhood vibe.

We take pride in the craft of traditional cooking. Many of our dishes, like beef birria, barbacoa, and carnitas, take 4–6 hours to prepare,and we make them fresh daily. Our aguas frescas and salsas are also made from scratch every morning, using real ingredients and time-honored techniques. It’s a labor of love, and you can taste that in every bite.

What brings me the most joy? Watching a customer walk into El Beso Taqueria for the first time, light up with excitement, and take that first bite. That moment,it’s everything.

At El Beso Taqueria, we’re more than just a taco spot. We’re an experience. A celebration of culture, flavor, and home. I’m incredibly proud of how far we’ve come and excited for what’s next.

Whether you’re here for a quick taco or a full feast, you’re part of the story. Welcome to El Beso Taqueria.

How about pivoting – can you share the story of a time you’ve had to pivot?

One of the biggest turning points in my life happened during the COVID-19 pandemic. The company I was working for at the time eliminated my position, and on top of that, I went through the end of a long-term relationship that same year. It felt like everything I had built was falling apart all at once.

Instead of letting those challenges defeat me, I saw it as a chance to start from scratch,to finally do something for myself. I had always dreamed of opening a restaurant, but I’d taken a different path for most of my career. I studied finance, worked in business, and built a stable life. But deep down, I never let go of that vision of sharing authentic Mexican food the way I grew up experiencing it.

That’s when I made the decision to go all in and bring El Beso Taqueria to life.

Even then, it wasn’t easy. A lot of people rejected the idea or doubted me because I didn’t have any experience in the restaurant industry. But I believed in my vision. I knew that if I stayed true to my roots, stayed authentic with the food, the atmosphere, and the experience,I could create something special.

That pivot, from corporate finance to owning and operating a taqueria, changed everything for me. It’s been a journey of learning, risk, and personal growth. And now, every time a customer walks in and tells me El Beso Taqueria reminds them of home, I know I made the right move.

Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?

Yes,there are a few books that have deeply influenced the way I think about business, risk, leadership, and hospitality.

One of the most impactful for me was Shoe Dog by Phil Knight. His story of building Nike from nothing, taking huge risks, and facing rejection again and again really resonated with me. There were so many points in my own journey — especially when I decided to launch El Beso Taqueria on my own — where I felt like I was in the same place: unsure, under pressure, and still pushing forward because I believed in the vision. That book reminded me that success often comes from simply refusing to give up.

Another book that hit me on a personal level was Greenlights by Matthew McConaughey. It’s not your traditional business book, but it’s full of life lessons about embracing challenges and turning them into opportunities. In 2020, when I lost my job and went through the end of a long relationship, it would’ve been easy to shut down. But I saw it as a “greenlight” moment,a chance to finally start fresh and chase the dream I’d been sitting on for years. That mindset helped push me to make El Beso taqueria a reality.

The third book that’s shaped how I approach business day-to-day is Setting the Table by Danny Meyer. His philosophy on hospitality,putting people first, creating memorable experiences, and building long-term relationships with customers,is something I live by at El Beso. It’s not just about great food (though we take a lot of pride in that); it’s about how people feel when they walk through the door and when they leave. That’s what brings them back.

Each of these books has played a unique role in shaping how I think, lead, and serve. They’ve helped me turn tough moments into turning points and shown me the power of staying true to your values in business.

Contact Info:

• Website: https://www.taqueriaelbeso.com
• Instagram: elbeso.taqueria
• Facebook: el beso taqueria

Image Credits

The luchador name is called sky bird