I'm coming to you today with a slightly different setup because I'm diving headfirst into something I never saw coming. I have been given the incredible, beautiful responsibility to narrate my very first audiobook. It's a heartwarming story that is right down my alley, but I'll admit—I'm terrified. If you know me, you know I started this podcasting journey back in 2017 to pay tribute to my parents and our life in the taco truck business. Over the years, I know I've strayed from those original stories, but this new gig has made me realize that absolutely everything in life is spiritually connected. Just like masa binds everything together, every single step of my journey has led me to this exact moment. In this episode, I'm opening up about my lifelong struggles with reading, how I used to let fear and imposter syndrome hold me back from public speaking, and the bizarre (but brilliant!) strategy I'm using to record this book completely backward. Key Takeaways from the Episode A Massive Milestone: The mix of excitement and nerves that comes with stepping into the booth to bring someone else's book to life. Overcoming My Reading Struggles: A candid look at my history with reading difficulties, how I survived school by being a front-row listener, and how I'm pushing past those boundaries today. Facing Past Regrets: Reflecting on a missed opportunity in 2019 to MC an event, and how I finally realized that it simply wasn't my time yet. Recording from the End: Why I'm choosing to start my voiceover work from the final chapter and work my way forward to keep my tone and energy completely consistent. The Taquero Connection: How my parents' survival-driven journey to build their taco truck business mirrors my own unpredictable path into content creation. Notable Quotes "Everything we do is connected. I believe things are connected, they're not by coincidence, and everything that you have that has led to you now is connected." "Whether my parents knew it or not, in 2026 I would be standing in front of a camera in my home with a setup where I can do the voiceover for a character that's very special. I'll take that a thousand times over." Thank you for listening to 10,000 Tacos! If you enjoyed this episode, please leave a review and subscribe wherever you get your podcasts.     Connect With 10,000 Tacos Instagram:@10ktacos Facebook:@10ktacos TikTok:@10ktacos Thank you for listening, downloading, and following along. See you on the next episode.  

S7 E12: Denver Food Scene Sucks The Denver food scene sucks. At least, that's what I used to think. After living in Colorado for nearly six years, I realized my opinion wasn't based on experience—it was based on assumptions. Too often, I found myself saying, "This place sucks," before I'd actually taken the time to explore it. The truth is, I was wrong. Welcome to 10,000 Tacos. I'm Isidro Salas, proud son of taqueros. In this episode, we're breaking down why so many people think Denver's food scene falls short, how personal experiences shape our tastes, and the deep roots of Mexican culture throughout Colorado. Along the way, I'll share a few of my favorite spots, plus several restaurants that are next on my list. Favorite Spots El Gaucho Food Truck For authentic Tijuana-style flavors, El Gaucho consistently delivers. The picaña, aguachile, and straightforward, no-nonsense guacamole make this one of my favorite stops. Location: 45 E Collins St Eaton, CO 80615 (Parked at NAPA Auto Parts) Fiestas Tacos Mexican Food Their birria strikes the perfect balance—rich without being overpowering. They even created a birria pizza for me that completely changed my expectations. The family running the truck also reminds me of my own parents, which makes every visit special. Location: 1360 New Beale Street Castle Rock, CO 80108 (Lowe's parking lot) Rosa Mexican Kitchen This is what I call true DenMex. The owner brings flavors and techniques from Zacatecas while putting his own creative spin on the menu. Don't leave without trying the crunchy chile relleno and the Red Taco. Location: 8355 N Rampart Range Rd #109 Littleton, CO 80125 On My Radar There are still plenty of places left to explore, and these are at the top of my list: La Calle Taqueria y Carnitas 1565 Federal Blvd Denver, CO 80219 Tacos El Huequito 2001 S Federal Blvd Denver, CO 80219 Chile con Quesadilla 1234 E Colfax Ave Denver, CO 80218 The Taco Economy A special thank you to my childhood friend, Efrain Carrasco, for sharing a story that perfectly captures the spirit of the taquero community. While visiting Big Sur Taco in Carmel Valley, Efrain watched a customer approach the counter and nervously ask whether his card could be tested before ordering. Without hesitation, the taquero replied: "Don't worry about the card. What would you like to eat? You can pay me when it works." That is the taco economy. That is the friendship economy. The story immediately reminded me of how my parents treated people through their own work. Acts of kindness like this continue to prove that generosity and community are very much alive. Gracias, Efrain. Connect With 10,000 Tacos Instagram:@10ktacos Facebook:@10ktacos TikTok:@10ktacos Thank you for listening, downloading, and following along. See you on the next episode.  

"That's not a pizza, that's a quesadilla!" That was just one of the lovely comments that rolled into my socials this week after I posted a video highlighting a local taquero's "pizza birria." A few years ago, that angry commenter would have been me. I used to be incredibly protective—adamant, even—about what "real" Mexican food was supposed to be. I even lost a friendship once over the proper pronunciation of tamal versus tamales because we got into a public shouting match. But today, I want to talk about change. To help illustrate that, I brought out a special piece of my childhood: my dad's old coin dispenser from the '80s and '90s. Back in the day, we affectionately called it la chenchera (Spanglish for change dispenser). It used to spit out quarters when chips were 75 cents and sodas were 50 cents, but looking at it today got me thinking about how we dispense change within ourselves. Back when I first started on TikTok in late 2020, I realized that being the "angry gatekeeper" who criticized everyone got me a ton of views. My follower count literally skyrocketed overnight. But eventually, I had to look in the mirror and ask myself if that's really how I wanted to show up online. The answer was no. Choosing to change came at a price—my views and engagement absolutely tanked once I stopped being angry for entertainment—but it brought a massive sense of relief. It is so much lighter when you drop the ego, accept responsibility, and admit when you're wrong. I've even gone back and apologized to creators I unfairly judged in the past. Which brings me back to the pizza birria. Today, I am proud to put on my "proud son of a taquero" cape to support and promote Fiesta Tacos in Castle Rock, Colorado. The couple who runs it remind me so much of my parents—they are incredibly dedicated to their family and their craft. They were recently forced to relocate their truck unexpectedly, which took a massive hit on their sales. I went out to visit them, tried their pizza birria (and yes, dipped it in that rich broth with the cilantro and onion), and it was freaking delicious. If a passionate taquero wants to call it a pizza birria in 2026, let him! We need to stop fighting online and start supporting the good people behind the food. Thank you so much to everyone who keeps tuning in to the podcast. Our numbers are steadily climbing, but I need your help to keep this momentum going! If you have a second, please rate and review the show on your favorite platform so we can climb the rankings and spread the word.     Thank you for letting me vent, and for being part of this journey as I relaunch the podcast. If you enjoyed this bit of taco therapy, please be sure to rate the podcast on Apple Podcasts!   Fiesta Tacos Mexican Food truck is located in the parking lot of Lowe's in Castle Rock. 1360 New Beale St. Castle Rock Co 80108       TAQUOTE: "Yesterday is history, tomorrow is a mystery, but today is a gift. That's why they call it the present... though personally, I prefer it wrapped in a warm tortilla and called a burrito."   You can still find me on: ·       Instagram (25k followers)   ·       TikTok (39K followers)   ·       Facebook  (95k followers)   

In this episode of 10,000 Tacos, I am sharing a recent experience at a Denver taco truck that has been lingering on my mind for the past week. I met an older, humble taquero who instantly gave off a good, honest vibe and reminded me of my uncles from Mexico. The food was absolutely incredible—I had a barbacoa taco with a subtle, smoky flavor on the back end that you rarely find. Even though he used store-bought tortillas, his chile de árbol salsa used small, roasted tomatillos that gave off a natural citrusy flavor, tasting exactly like my mom's salsa.   As I usually do, I offered to make a free video to promote his business on social media, but to my surprise, he kindly said no. In a world where small businesses are usually clawing for social media attention, his rejection shocked me and left me feeling like I had been punched in the mouth.   I use this episode as a bit of therapy to figure out why this polite refusal hurt me so deeply. It made me deeply reflect on my own parents, who ran a food business in the early '80s. They faced a lot of abuse trying to assimilate into a culture that didn't really want them, while navigating a language barrier, but their amazing food ultimately bailed them out. Thanks to the life they gave me and the support of my wife, I am now in a position where I can afford to promote taqueros entirely for free—it's what I believe is my calling to honor my dad's legacy.   I also share some tough love and eye-opening advice I received from my support system. My brother pointed out that my approach sometimes makes it sound like I am "begging" businesses to let me promote them, which made me wonder if offering my services for free makes people assume the product is inferior. Ultimately, a good friend helped me realize that this taquero wasn't rejecting me; he was likely rejecting the overwhelming stress of sudden growth and having a line "50 people deep" that often comes with viral social media fame.   I am learning that a tortilla has two sides, and the best way I can honor a modest taquero is just to keep showing up, buying their tacos, and telling them their food is great.   Thank you for letting me vent, and for being part of this journey as I relaunch the podcast. If you enjoyed this bit of taco therapy, please be sure to rate the podcast on Apple Podcasts!       TAQUOTE: "The tortilla always has two sides!"   You can still find me on: ·       Instagram (12k followers)   ·       TikTok (29K followers)   ·       Facebook  (25k followers)    _________________________________________________

Episode Summary What does a stacked Mexican street burger have to do with deep identity reflection? Turns out, a lot. This week, we're hitting up the La Comarca taco truck for a culinary masterpiece, sharing bites with strangers, and diving into a bittersweet question from my late father that completely changed how I view myself and my work. Key Moments & Takeaways The Mexican Burger Breakdown: If you've never had one, you're missing out. This beast from La Comarca came loaded with a seeded bun, avocado, a perfectly smashed patty, a hot dog, and ham. It is pure, fabulous chaos in the best way. The Mission: I firmly believe my dad put me on this earth to promote these local trucks. I don't charge them a dime—it's pure passion for the food and the community. A Heartbreaking, Healing Question: Toward the end of his life, my dad battled dementia. He would often look at me with total bewilderment and ask, "Who are you?" While it hurt deeply in the moment, that question became a unintended gift. He was still being a dad, forcing me to reflect on exactly who I am. Owning the Title: For a long time, I was uncomfortable promoting myself. But thanks to him, I've found my confidence. Today, I am proud to look in the mirror and say, "I am a content creator." I'm taking my craft seriously, and I have my dad to thank for that push. Featured in this Episode Food Truck: La Comarca A Note to the Listeners: Who are you? It's a question we all struggle with. If you're hiding your talents or feel uncomfortable promoting your passion, consider this your sign to step into the spotlight and own your title.   TAQUOTE: "Life, much like a Mexican burger, can get messy and full of unexpected ingredients—but it's the layer of family that ultimately shapes who we are."   You can still find me on: ·       Instagram (12k followers)   ·       TikTok (29K followers)   ·       Facebook  (25k followers)    _________________________________________________  

Episode Description: What happens when greatness just… stops? In this episode, a chance encounter with a young taquero in San Jose sparks a deeper conversation about endings, expectations, and the subtle entitlement of being a consumer. From the legendary culinary staples of San Jose to the abrupt retirement of NFL icon Barry Sanders, we dive into why it's so hard to say goodbye to the things we love. It's a candid reminder that instead of being bitter when things end, we owe it to the creators (and ourselves) to just say "thank you." 📋 In This Episode, We Discuss: ·       The San Jose Encounter: Running into a local taquero and the heartbreak of learning a favorite truck has closed its windows for good. ·       The Anatomy of the taco I'll miss: Reminiscing on freshly pressed tortillas, meats cooked to order, and the infamous San Jose orange sauce debate. ·       The Entitlement of Fans: Looking back at the ugly backlash surrounding Barry Sanders' retirement and unpacking why we feel "owed" forever-service from our favorite icons. ·       Gratitude Over Grievance: Why we need to do better when we don't get our way, and the art of gracefully letting go.   TAQUOTE "Though tacos have been around for what seems like forever, at one point, they'll stop existing too…… I just hope it's not today."     You can still find me on: ·       Instagram (12k followers)   ·       TikTok (29K followers)   ·       Facebook  (25k followers)    _________________________________________________                                                  

We've all had those moments where our best intentions meet a harsh reality. You finally get the perfect ingredient ratio down, you visualize the fluffy tortillas you're about to enjoy, and then… a mishap with the oven timer and a blazing temperature leaves you with a tray of burnt sopes instead. 440°F for 40 minutes is a recipe for a kitchen disaster, but it's also a masterclass in resilience. This episode is dedicated to the beauty of the attempt. Join us as we talk about the messy, frustrating, and entirely necessary process of trial and error. Because whether you are standing over a hot stove or navigating the complexities of life, the magic doesn't happen instantly. It takes patience, adjustment, and the willingness to burn a few batches along the way. Like the perfect tortilla, one day you'll catch that steam, and you will puff up. In This Episode, We Cover: The Kitchen Reality Check: The exact moment a tortilla experiment turned into burnt sopes, and why 440°F for 40 minutes is just too hot and too long. The Power of Trying: Shifting your perspective from "I failed this recipe" to "I'm still learning, growing, and showing up." Finding the Bubble: A poetic look at resilience—how to keep believing in the good and waiting for your moment to rise, even when you're currently surrounded by the "bad" (or the burnt). Key Takeaways & Quotes: "But the important thing is that I'm trying. I'm still learning. I'm still growing. And like the tortilla, one day I'll puff up… That is the bubble." The Pivot: You might set out to make one thing and accidentally create another. Even when it burns, the fact that you stepped into the kitchen and tried is what matters. Watch Your Temperature: Sometimes we push ourselves too hard and too fast (metaphorically living at 440°F). True growth requires the right environment, not just maximum heat.   Taquote: Faith is believing in good when surrounded by bad……"    You can still find me on: ·       Instagram (12k followers)   ·       TikTok (29K followers)   ·       Facebook  (25k followers)    _________________________________________________

Episode Overview The floor keeps shifting, but the grind stays the same. In this episode, we dive into the exhausting tension between running a traditional physical business and maintaining a modern digital presence. Reflecting on a time 30 years ago when marketing tools didn't exist, we ask a tough generational question: Would our parents have used social media to promote their business? From "ghost town" Instagram feeds to the discomfort of "showing off," we break down why the algorithm will never replace the soul of a taquero, why a dead social media page is often a sign of a thriving kitchen, and how the younger generation serves as the ultimate bridge between legacy and tech. Key Takeaways ·       The Unreplaceable Taquero: Why AI and automation can change the landscape, but can never replicate the soul, flavor, and grit of a master at the grill. ·       The Generational Divide: A deep dive into the humility of older business owners. Why "showing off" on camera feels unnatural to the generation that let the food do the talking. ·       The Truth Behind "Dead" Social Feeds: Empathy for the business owners juggling two worlds. Why no address or a month of silence on Instagram isn't a failure—it's a sign of survival. ·       The Invisible Work: Honoring the 4 AM prep, the lime juice, and the grease. A reminder that your community will always smell the smoke from the grill before they see the post on the feed. ·       Being the Bridge: The crucial role of the next generation—the sons, daughters, and grandkids—in carrying the digital weight so the masters can focus on their craft. TAQUOTE "A shifting floor doesn't matter if your foundation is solid. Keep your flavor authentic, because you can always buy a better camera, but you can't buy a better recipe."   🌶️ Join the Movement: Subscribe & Review: If you believe in what we're building here, hit that subscribe button and leave a review. It helps me build the buzz for next year! You can still find me on: ·       Instagram (12k followers)   ·       TikTok (29K followers)   ·       Facebook  (25k followers)    _________________________________________________  

Real Talk, Real Taste (Why I'm Not a Reviewer)   Episode Summary Let's set the record straight right from the jump: I am not a food reviewer. In this episode, I'm breaking down the two main reasons why I absolutely hate that label. First, unfair negative reviews can genuinely destroy a small business that's just trying to get by. A packed parking lot doesn't change how the tacos taste, and a language barrier with your waitress is no excuse to drop a one-star review. That's bull shit, plain and simple. Second, taste is entirely subjective, and I'm the first to admit I still have a lot to learn about different regional styles and cooking techniques. I'm not here to be a critic; I'm just here for the journey. Key Takeaways The Impact of Critic Culture: Why petty, untrained negative reviews do real-world damage to mom-and-pop shops. Subjectivity vs. Authority: Food is personal. No one should comfortably dictate what is "good" or "bad" for everyone else. Always Learning: Staying humble, keeping an open mind, and admitting when there is still more to learn about culture, region, and flavor.       🌮 TAQUOTE "Don't judge a taco by its parking lot, and never let a bitter critic ruin a perfectly good blend of cilantro and onions." 🌶️ Join the Movement: Subscribe & Review: If you believe in what we're building here, hit that subscribe button and leave a review. It helps me build the buzz for next year! You can still find me on: ·       Instagram (12k followers)   ·       TikTok (29K followers)   ·       Facebook  (25k followers)    _________________________________________________

Día de los Taqueros has come and gone. Was it a massive economic windfall? Did it break the internet? Honestly, I don't have all the data yet—but if you ask me, it was a massive success. In this episode, I'm getting vulnerable about what it actually takes to build something from the ground up. Call me delusional if you want, but I truly believe we made a difference this year. Because here's the reality: if you do nothing, you guarantee a zero percent success rate. But if you just do something, you create momentum. I'm breaking down why I choose to believe in this movement, how my wife keeps that fire lit, and how this exact mindset got me through two brain surgeries last year. I also look back at my dad's journey—crossing the border, getting caught, falling down, but keeping his eyes on the taco truck business that gave me the life I have today. We're already building the buzz for next year. Because tacos are life, and everything else is a choice. 🎙️ What I'm Talking About Tonight: The Post-Día de los Taqueros Reality Check: Why I'm declaring this year a win, regardless of what the spreadsheets say. The "Something vs. Nothing" Philosophy: Why taking imperfect action will always beat sitting on the sidelines. My Support System: How my wife's belief in the big picture keeps me moving forward. Lessons from My Dad: Grit, immigration, and how a taco truck became the foundation of my life. Surviving the Scars: Looking back at my two brain surgeries and the undeniable power of a positive attitude. 📝 Words I Live By: "If you do nothing, then you know for sure it was nothing. Just doing something will result in something." TAQUOTE: "Tacos are life. Cilantro is a choice." 🌶️ Connect with me: Subscribe & Review: If you believe in what we're building here, hit that subscribe button and leave a review. It helps me build the buzz for next year! ·       Instagram (12k followers)   ·       TikTok (29K followers)   ·       Facebook  (25k followers)  ·       YouTube