Key Concepts:
- Beef cheek tacos
- Taqueria
- Mexican street food
- Collaboration
- Expansion
- Partnership
- Singaporean food scene
- Cultural integration
- Community
- Home
Beef Cheek Tacos and Papi's Tacos
Jose Mauricio Espinosa Lara, chef and owner of Papi’s Tacos and partner at Mami’s Tamales, demonstrates the preparation of his beef cheek tacos. The beef cheek is braised for eight hours. The tacos are assembled with heated tortillas, braised beef cheek, pickled onions, onions, and coriander, finished with a squirt of lime. He emphasizes the importance of eating a taco like a Mexican, which involves squishing the lime before eating. He believes Papi's Tacos is one of the first proper taquerias in Southeast Asia.
Early Days and Collaboration
Mauricio recounts his arrival in Singapore and his initial collaboration with a sandwich shop owner to introduce Mexican street-style tacos. The positive reception led him to start Papi’s Tacos.
Mami's Tamales and Tlaxcala Roots
He briefly mentions Mami’s Tamales and his upbringing in Tlaxcala, Mexico, where he worked in cornfields and with farm animals. He later moved to New York and worked in restaurants for fifteen years before friends convinced him to come to Singapore.
Spartan's Gym Event and Expansion Plans
Mauricio discusses participating in a Women’s Day event at Spartan’s Gym, highlighting his pride in presenting his tacos and supporting the neighborhood. He mentions upcoming Gastrobeats festival and the need to hire more staff for their new outlet, requiring at least six or seven people.
Partnership with Ivan
He shares the story of his partnership with Ivan, the general manager. Despite initial differences, they learned to work together effectively after Mauricio stepped back and allowed Ivan to manage. Papi’s Tacos has three outlets: Seah Street, Tanjong Pagar, and Joo Chiat.
Community and Celebrations
Mauricio expresses his enjoyment of the Spartan’s event and his belief in the importance of community. He shares a toast with a friend, celebrating exciting times to come.
Singapore as Home
Mauricio reflects on his initial reluctance to stay in Singapore long-term, which changed after he met and married his Singaporean wife. He appreciates her supportive nature and the sense of belonging he has found in Singapore.
Singaporean Food and Cultural Integration
He expresses his love for Singaporean food, particularly chicken rice, and mentions missing his mother’s cooking when he is in Mexico. He enjoys bringing friends to Yanti Nasi Padang along Keong Saik Road, where he loves the rendang. He recounts his first experience with rendang, noting its resemblance to his mother’s cooking.
Friendship and Collaboration with Puebla
Mauricio's friend recounts meeting him when Papi’s Tacos opened and eventually becoming housemates. The friend, who runs Mami's Tamales, shares how the Mexican embassy connected them. Despite joking about a rivalry between Tlaxcala and Puebla, they are from the same place.
Cultural Experience
Mauricio reflects on his positive experience in Singapore, highlighting the welcoming nature of the people and his integration into the community. He appreciates learning about the cultures, food, and festivities of different races in Singapore. He concludes that the past eight years have flown by because he is having fun.
Conclusion:
Jose Mauricio Espinosa Lara's journey from Tlaxcala to Singapore showcases his success in introducing authentic Mexican cuisine to Southeast Asia. His story emphasizes the importance of community, collaboration, and cultural integration in building a thriving business and finding a sense of home.
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