Today we’d like to introduce you to Albert Vasquez.
Albert, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I was born to the South Texas Coast— Corpus Christi to be exact. At the age of fifteen, I took my first kitchen job in Port Aransas, shucking oysters and washing dishes. Between school and my hobbies in art and music, kitchen work was always the easiest to find when moving to a new city. I later found myself cooking in San Antonio, Houston, and some places in between.
Over the past twenty years, I have had the opportunity to work under some great chefs and restaurateurs while practicing my education in business. PAN de TACO is a culmination of my desire to explore the variety of cuisines that have flourished in South Texas, and create a healthy business culture for some of the people that live in it.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It most definitely has not been a smooth road. The obstacles in my career today are the same as they were when it first began; toxic work environments, poor management, and discrimination plague the food service industry. It especially isn’t kind to those who speak up about these flaws. In addition to the internal professional hurdles I have jumped, I have simultaneously been living with Lupus— an autoimmune disorder— since I was a teenager.
Aside from the characteristic symptoms, the disorder has taken a toll on my digestive system. In the middle of my career developed Celiac Disease and am now highly allergic to many common foods and ingredients. I now must prepare every meal I eat myself to ensure my safety.
Nonetheless, I combat the affects of my ailments by strengthening my stamina with long distance running, a good diet, and good rest. Quality of life is the most valuable thing to me.
Please tell us about PAN de TACO.
PAN de TACO is a medium with which to remind ourselves what a beautiful place South Texas is. Tacos are the vehicle I’ve chosen to express that with. Every tortilla— which are pressed and prepared to order— is the product of a four-day process and an evolving recipe that has taken nearly five years to perfect. Local availability and sourcing play a strong role in how our menu is shaped.
While tacos are our main focus, the technique behind the product— just like the people who call this place home— comes from every part of the world. Ancient fermentation, German pickling, Polish sausage making, French braising methods. So many beautiful cultures have influenced South Texas life. This is my way of saying thank you for letting it shape me.
Do you look back particularly fondly on any memories from childhood?
When I was very small my father used to pick me up and fly me around the house while singing the iconic score to the Christopher Reeve Superman films. That’s as good as it gets.
Contact Info:
- Website: pandetaco.com
- Email: info@pandetaco.com
- Instagram: instagram.com/pandetaco/
- Facebook: facebook.com/pandetaco/
Image Credit:
Jordan Vasquez
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