{"id":646671,"date":"2026-05-04T07:01:10","date_gmt":"2026-05-04T07:01:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/646671\/"},"modified":"2026-05-04T07:01:10","modified_gmt":"2026-05-04T07:01:10","slug":"bringing-authentic-mexican-street-tacos-to-winnipeg","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/646671\/","title":{"rendered":"Bringing authentic Mexican street tacos to Winnipeg"},"content":{"rendered":"

For Cristhel Pipper, the inspiration behind La Taqueria<\/a> begins with a simple idea: a craving for authentic Mexican flavour.\u00a0<\/p>\n

\u201cI was born and raised in Mexico, and I lived in different regions, so I was able to compare,\u201d Pipper says. \u201cWhen I came here, it just wasn\u2019t the same.\u201d\u00a0<\/p>\n

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 \u2013 a place rooted in the flavours and traditions Pipper grew up with.\u00a0<\/p>\n

Redefining what a taco can be\u00a0<\/p>\n

For many customers, La Taqueria offers a first introduction to traditional Mexican street tacos \u2013 and a shift in expectations.\u00a0<\/p>\n

\u201cPeople think tacos are ground beef, Old El Paso or Taco Bell,\u201d Pipper says. \u201cBut when they try ours, they realize there\u2019s an explosion of flavours.\u201d\u00a0<\/p>\n

That authenticity resonates, particularly with those familiar with Mexican cuisine. \u201cPeople who have been to Mexico know they\u2019re trying real tacos,\u201d she says.\u00a0<\/p>\n

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.\u00a0<\/p>\n

Fresh ingredients, made from scratch\u00a0<\/p>\n

\"Several<\/p>\n

Freshness is central to everything the team does.\u00a0<\/p>\n

\u201cWe cook every day,\u201d Pipper says. \u201cThat\u2019s what matters most to me.\u201d\u00a0<\/p>\n

While traditional street tacos are often grilled, La Taqueria takes a slightly different approach \u2013 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.\u00a0<\/p>\n

\u201cIt was an adaptation,\u201d Pipper says, noting the method also allows them to prepare large quantities efficiently \u2013 sometimes up to 120 kilograms at a time.\u00a0<\/p>\n

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.\u00a0<\/p>\n

\u201cI even fed the neighbourhood until I got the perfect recipe,\u201d Pipper says. \u201cI\u2019m always trying to improve the flavour.\u201d\u00a0<\/p>\n

Building an experience\u00a0<\/p>\n

Beyond the food, La Taqueria focuses on creating a welcoming atmosphere that reflects Mexican culture.\u00a0<\/p>\n

\u201cThe smell when people walk in \u2013 we\u2019re always cooking,\u201d Pipper says. \u201cThe decorations represent Mexico, and we have a friendly staff. That\u2019s what I want people to remember.\u201d\u00a0<\/p>\n

Customer reactions often reinforce that goal. Pipper recalls a moment from the business\u2019s food truck days when a skeptical customer returned with his wife after a first bite.\u00a0<\/p>\n

\u201cHe said, \u2018She doesn\u2019t like tacos, but she loved your tacos,\u2019\u201d Pipper says. \u201cThat made me feel like I was doing a good job.\u201d\u00a0<\/p>\n

Jackman shares similar experiences, including feedback from customers who recently arrived from Mexico.\u00a0<\/p>\n

\u201cShe couldn\u2019t believe she had to come to Winnipeg to have the best cochinita she\u2019s ever had \u2013 and she\u2019s from the Yucat\u00e1n,\u201d he says.\u00a0<\/p>\n

A community connection\u00a0<\/p>\n

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.\u00a0<\/p>\n

At its core, the team keeps its focus simple.\u00a0<\/p>\n

\u201cOur food is made from scratch, with Mexican ingredients, by Mexicans,\u201d Jackman says. \u201cThat\u2019s the most important thing.\u201d\u00a0<\/p>\n

And for Pipper, that authenticity \u2013 paired with care, effort and energy \u2013 is what continues to draw people in, one taco at a time.\u00a0<\/p>\n

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<\/a> and Instagram<\/a>.\u00a0<\/p>\n