In this episode of EPFV, Meredith E. Abarca speaks with Alejandro Borunda, co-owner of Taconeta, a restaurant that specializes in tacos and other regional foods mostly from central Mexico. Alejandro shares his journey into the food industry and his vision for Taconeta’s serving style, dining area, kitchen, and of course the menu. Raised by a mother whose own passion for food led her to become a professional CIA (Culinary Institute of America) trained chef, Alejandro embraces the philosophy that a way to learn about a place history and culture is through food. This belief is the very spirit of Taconeta as patrons experience the flavors and textures of heirloom blue and red corn that reaches Taconeta through a network that buys directly from framers in central Mexico. Alejandro shares the process of importing sacks of corn to the nixtamalization for making daily fresh tortillas. We also learn about the origin and process of making what should be considered El Paso’s native alcoholic drink: sotol. As a restaurant co-owner, he also brings our attention to the important topic of food waste and what steps are taken at Taconeta to mitigate this environmental, ethical, and social issue. ​