Meet Carlos Cuauhyolotl Jaquez | Chef/ Owner of Birria pa la Cruda

We had the good fortune of connecting with Carlos Cuauhyolotl Jaquez and we’ve shared our conversation below.

Hi Carlos Cuauhyolotl, we’d love to hear more about how you thought about starting your own business?
In 2019 I was working as a butcher at Otium and like any (most ) people in this industry , I needed to make more money to support myself and my goals. My schedule at the time allowed for me to have weekends off and I saw that as an opportunity to start doing something on the side. I wanted to do something more or rather something different than the classic LA taqueria selection, maybe specialize in something specific. Birria had been a part of my upbringing, but not as tacos. Birria was something that you had on Sundays, it was always served in a bowl with its respected condiments and tortillas on the side, i remember as a kid its what the adults would have to aid their hangovers. I could use Saturdays to prep and Sundays to set up and sell tacos. I spent almost an entire year developing the recipe that we use today. This would be my first time cooking for the public as myself, not as a chef or butcher or line cook for any other establishment. I thought everything had to be perfect, and a taco was limited to only a few components, so those all had to be perfect. I concentrated on this so much that id even dream about recipes and techniques for the preparation of the birria and salsas. My main thought was that if im going to do this , i want something thats going to make people proud.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
I am most proud of having gained trust of our clientele. Having a background in cooking at some great restaurants in Los Angeles, A big part of what sets us apart is the selection of ingredients that we use. Organic famrers market tomatoes for our salsas, fresh additive free organic yellow corn tortillas, the decision to use as much biodegradable packaging to ensure that we arent contributing waste that will exist in landfills when our kids are adults. We have always done things very intentionally and it has all been recived very well.

This project has been anything but easy, lots of hard work and consistency and dedication have played a huge part in getting us to where we are now. Learning to listen to people and knowing when to ask for help have also been monumental to our success.

Ive learned that often times things don’t go as planned, and that mistakes are made. It is really important not to allow inconveniences defeat our purpose and vision.

Cooking is nurturing, its healing , spiritual even, it requires community. What we do takes all of that into consideration. It’s important that what we’re serving will nourish the person who consumes it. It’s deeper than birria tacos, cooking for strangers who lend us their trust is a responsibility we accept with a great honor.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
We would start a few mornings of that week at either La Picaresca or Cafe Cafe mobile in boyle heights. A hike in the San Gabriels to try and catch the sunrise and one of the best views of Los Angeles. Lunch would take us to Bahn mi my dung in china town or Wax paper co. maybe Holbox in South LA. If its warm out we would make ceviche or lobster rolls at a beach in Malibu. Brunch atleast one day would be at Gjusta in Venice but equally as important a visit to Asadero chikali . Maybe a visit to the Wednesday farmers market in Santa Monica followed by a trip to Bay Cities (i really like sandwiches). We’d maybe go for a bike ride down the LA river and stop for beers along the way. Italian from Cecis gastronomia to be eaten as a picnic at Everett triangle park. One night would have to end at one of the many locations of Tacos La Guerra. That evening would’ve probably started at Wurstkuche for 1L pours of german beer and led to surrounding breweries like Angel City or Arts District. The Huntington library and botanical garden would be worth the visit as well. Maybe that same day we would do late night at Dan Sung Sa and bowling at Shatto lanes in K-town. Sunday morning would be Mole or Menudo at my aunts front yard, makeshift, dining area that she’d been serving the neighborhood for over 20 years at, id make palomas there.

Who else deserves some credit and recognition?
My Mom and Dad for teaching me strong work ethic, Tios and Tias for their consejos and opinions, Siblings and their patients, Grandparents, Elders and Teachers who taught me to be proud of my heritage, all of the chefs ive ever worked for who allowed me to mess up and learn how to do things correctly, El Sereno, Los Angeles, the community of people who all came in support of my new endevur. . None of the success or experiences or will to establish this business could have been made without the community, theres no such thing as self made, it is always a the community who deserve the credit. I hope they read this and know they are the reason ive even garnered the attention and privilege of this interview.

Instagram: @cuauhyolotl_ @birriapalacruda @teotl.la