Today we’d like to introduce you to Erik Galvan.
Hi Erik, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Starting my Mexican food truck business wasn’t just about making tacos, it was about bringing a taste of home to the streets of Houston.
It all began with a craving not just for food, but for purpose. I grew up in a family where the kitchen was the heart of everything. Every celebration, every gathering, every lazy Sunday afternoon had the smell of sizzling carne asada, fresh tortillas, and homemade salsas in the air. My roots are from Tamaulipas, and the flavors I grew up with were bold, authentic, and made with love.
For years, I cooked for friends and family who would always say, “You should open a restaurant.” But starting a brick-and-mortar spot was expensive and risky.
Then came a turning point. One summer, I helped cater a community event. I cooked tacos de bistec, quesadillas, and birria tacos all from a rented tent and grill. People lined up, came back for seconds, and asked where they could find me again. That night, I realized something: I didn’t need a full restaurant, I just needed wheels.
With some savings, a lot of research (reading Food Truck for Dummies) and more than a few prayers, I bought my first food truck. I named it Taqueria El Barbon with pride (because I have a beard) and hit the streets of Houston, setting up at local events, parks, and neighborhoods. I started small, but I stayed consistent using top-notch ingredients, cooking everything fresh, and making sure every customer felt like family.
Word spread fast. People came for the tacos, but stayed for the feeling. Our customer would tell us that every bite of their tacos reminded them of their hometown back in Mexico. Now, with locations on Monroe, Edgebrook and Spencer Hwy, I’m living the dream I once only imagined sharing real Mexican flavor, straight from my heart to your plate.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
For sure, it hasn’t been a smooth road at all. Starting the food truck came with a ton of challenges.
At the beginning, just getting everything legal and ready to go was stressful. Permits, inspections, finding the right spot to park it felt like every step took forever. And money-wise, it was rough. We had to buy all the equipment, keep up with ingredient costs, and some days we barely made enough to break even.
Getting customers wasn’t easy either. When we first started, no one knew who we were. I used to dress up like a teddy bear and take my kids to pass out flyers.
The weather didn’t help either. If it rained or got too hot, people didn’t come out, and we’d just have to eat the loss that day. And running everything ourselves cooking, taking orders, managing the business was a lot because my wife and I still had our jobs.
But honestly, those tough days taught us a lot. They pushed us to get better, stay creative, and connect with the community. It’s been hard, but every struggle made us stronger.
Appreciate you sharing that. What should we know about Taqueria El Barbon?
We’re best known for our famous Tacos Tamaulipas, grilled beef steak loaded with cilantro, onion, avocado, and fresh cheese. That’s the way they make tacos in Tamaulipas and down in the Valley, and we’re proud to bring that same flavor to our truck. Simple, fresh, and full of sabor! We’re also one of the few food trucks that serve birria tacos the right way with a hot cup of flavorful consome on the side for dipping.
So maybe we end on discussing what matters most to you and why?
What matters most to us is staying true to our roots and making food that feels like home. We’re proud of where we come from, and we put that pride into every taco, every salsa, every plate we serve.
It’s not just about feeding people it’s about sharing a piece of our culture, making real connections, and giving our customers a taste of something authentic. When someone takes a bite and says, “This reminds me of back home,” that means everything to us. That’s why we do it.
Contact Info:
- Website: https://www.taqueriaelbarbon.com
- Instagram: https://www.instagram.com/taqueriaelbarbon/
- Facebook: https://www.facebook.com/Amolostakos/
- Yelp: https://www.yelp.com/biz/taqueria-el-barb%C3%B3n-houston-4
Image Credits
Last picture is from student appreciation luncheon from the Aviation Institute of Maintenance
