Today we’d like to introduce you to Esther Velazquez.
Hi Esther, we’d love for you to start by introducing yourself.
This journey began with my father back in the 80’s, when he opened his first lonchera (food truck) in Los Angeles, along with my mother. Eventually they moved us down to Nashville in search of better opportunities. They both worked at the famous Fifth Quarter Steakhouse. If you’re a Nashville native then you’d know how popular this place was. After years and years of saving up, my parents were able to open up their first taqueria in Nashville, Taqueria San Juan, in the late 90’s. I was just a child but I remember being so happy to be included and being allowed to help out. I was 10 years old taking orders at the window. The hard work paid off and they opened up a second truck. Everything went well until sickness struck our family and my father was forced close them down. It was devastating after all the hard work my parents had put in for so many years. We thought that chapter was over but then in 2018, I jokingly told
My told he should open another taqueria. A few days later he brought home a brand new food trailer. It sat at the back of the driveway for almost a year until we decided we were really going to do this again. My father and I constantly bumped heads because he wanted a traditional taqueria menu while I thought we should try a different approach with modern twist, which is how Taqueria El Gym was born. We opened in February 2019. We had all the traditional taqueria menu items like, tacos, burritos and quesadillas, and also added asada fries, hot Cheeto fries and birria tacos. We actually had to stop making birria because it wouldn’t sell and would end up thrown away. Then we had someone two content creators approach us and asked if we would allow them to record us making food and they’d do a video review. I made them a little bit of everything on our menu, including our Jalisco-style birria tacos and quesatacos. Once they posted that video, everything changed. We couldn’t make enough birria to meet the demand that happened almost overnight. This was also around the same time that birria became viral online. The pride in my father’s face motivated me to keep going and bring ideas to the table. Despite his traditional views on Mexican taquerias, he was open to anything I wanted to try. Unfortunately, he passed in February 2023. It was hard taking over the business completely by myself but I knew how proud they would be of me continuing to achieve their dreams. They taught me the value of hard work and dedication and I will always be grateful. Now we’re a fully mobile taqueria, and you can find us at breweries in the Nashville area or doing events.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Being a small business definitely has its struggles. In this business, a busy day is not guaranteed, especially in the beginning. We had a days when we only had a handful of customers. We knew we couldn’t give up so easily but it was hard.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
We specialize in bringing you an authentic Mexican street food experience with a twist. Our taqueria is known for our birria dishes. I’m most proud of being able to continue something my hard working immigrant parents started. I think what sets me apart from the others is that I like to think outside of the box when it comes to menu items. I love the traditional Mexican staples but I also like to offer things that no one else has.
Is there something surprising that you feel even people who know you might not know about?
I’m half Salvadoreña from my mother’s side.
Contact Info:
- Instagram: @taqueriaelgym_nashville
