For Cristhel Pipper, the inspiration behind La Taqueria begins with a simple idea: a craving for authentic Mexican flavour.
“I was born and raised in Mexico, and I lived in different regions, so I was able to compare,” Pipper says. “When I came here, it just wasn’t the same.”
That contrast became clear early on. After trying a local chain restaurant, Pipper recalls telling her partner, Lyle Jackman, never to bring her back. Instead of settling, the pair decided to create something different – a place rooted in the flavours and traditions Pipper grew up with.
Redefining what a taco can be
For many customers, La Taqueria offers a first introduction to traditional Mexican street tacos – and a shift in expectations.
“People think tacos are ground beef, Old El Paso or Taco Bell,” Pipper says. “But when they try ours, they realize there’s an explosion of flavours.”
That authenticity resonates, particularly with those familiar with Mexican cuisine. “People who have been to Mexico know they’re trying real tacos,” she says.
One standout item on the menu is the mole taco, which Pipper says reflects both her heritage and her approach to cooking. With more than 100 variations of mole across Mexico, she developed a version tailored to local diners, removing common allergens like seeds and chocolate while preserving depth of flavour.
Fresh ingredients, made from scratch
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Freshness is central to everything the team does.
“We cook every day,” Pipper says. “That’s what matters most to me.”
While traditional street tacos are often grilled, La Taqueria takes a slightly different approach – one shaped by its early days as a food truck. Meats are slow-cooked in the oven, with chicken taking about two hours, pork three and beef up to four.
“It was an adaptation,” Pipper says, noting the method also allows them to prepare large quantities efficiently – sometimes up to 120 kilograms at a time.
Many recipes are rooted in family traditions, including a tomato base that takes four to six hours to prepare and a black bean recipe passed down through generations. Others have been refined through trial and feedback.
“I even fed the neighbourhood until I got the perfect recipe,” Pipper says. “I’m always trying to improve the flavour.”
Building an experience
Beyond the food, La Taqueria focuses on creating a welcoming atmosphere that reflects Mexican culture.
“The smell when people walk in – we’re always cooking,” Pipper says. “The decorations represent Mexico, and we have a friendly staff. That’s what I want people to remember.”
Customer reactions often reinforce that goal. Pipper recalls a moment from the business’s food truck days when a skeptical customer returned with his wife after a first bite.
“He said, ‘She doesn’t like tacos, but she loved your tacos,’” Pipper says. “That made me feel like I was doing a good job.”
Jackman shares similar experiences, including feedback from customers who recently arrived from Mexico.
“She couldn’t believe she had to come to Winnipeg to have the best cochinita she’s ever had – and she’s from the Yucatán,” he says.
A community connection
Moments like these have helped shape La Taqueria into more than just a restaurant. From customers gifting a sombrero now displayed on the wall to birthday celebrations complete with songs in Spanish, the space has become a hub for connection.
At its core, the team keeps its focus simple.
“Our food is made from scratch, with Mexican ingredients, by Mexicans,” Jackman says. “That’s the most important thing.”
And for Pipper, that authenticity – paired with care, effort and energy – is what continues to draw people in, one taco at a time.
La Taqueria is located at 1863 Ness Avenue, open from 11:00 am until 8:00 pm, Tuesday through Sunday. For updates, follow them on Facebook and Instagram.