Carlos Montero’s father, Alfonso was a foodie before it was cool to be a foodie. Being the eldest son, Carlos knew his way around the kitchen at an early age. Alfonso’s love of butchering turned out some of the best tacos in their little town of La Estancia de los Lopez in Nayarit, Mexico. That wasn’t just the opinion of the Monteros, but of the town as a whole once Tacos Montero hit the scene of their hometown.

Tacos El Gordo black and white

That love of food followed the younger Montero to his wife’s Hometown of Mexico City known widely as the DF (Districto Federal, or Federal District). The DF is the capital of Mexico and as such is a melting pot of the regional cuisines found throughout Mexico. Through the lens of this rich cultural and culinary history, Carlos Montero’s view of food expanded.

“It was always my dream to own restaurant in the United States” Carlos Montero explained when asked about the vision for El Gordo.

It was that vision that leads to the birth of the El Gordo Brand. Originally, a little taco stand on the corner of 42nd Ave. and E. 14th St. in Oakland’s Fruitvale District. The Monteros served up Tacos Al Vapor de Cabeza, Lengua & Sesos.

As the business expanded, the second and third generation Mexican-Americans no longer approved of the types of meat that were being served. Always ready for the next thing, Montero quickly added a grill to the stand. They soon got so busy that the taco stand didn’t cut it, and the operation was moved inside of a trailer. This was no ordinary trailer though. Proving once again, his forward-thinking nature, Montero built his trailer with an open kitchen. Long before the Guy Fieri’s and Bobby Flay’s of the world were opening restaurants with open kitchens, Montero liked the idea of his customers being able to see their food while it was being prepared.

A visit to any one of the El Gordo eateries serves as evidence that these philosophies and authentic influence are very much a part of the El Gordo culture. Fresh food, great ingredients and time-honored methods are still the rule at El Gordo.

“It may not be the easiest way to do it, but it’s the best way” Montero commented about the painstaking processes.

Ask any one of the Monteros and they’ll tell you that they take pride in cooking for their customers as if they’re cooking at home.