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Nurturing the concept of casual romanticism, Almanza ensured that his restaurant would be a place where you can enjoy a first date, second date, or anniversary in a less stressful environment. Rather than being nervous at an overly expensive restaurant, someone could enjoy the food and talk about what they see in the restaurant without realizing time is passing. Even the WiFi sign, “No Hay Wai Fai Platiquen Entre Ustedes,” reminds the customers that you do not need WiFi to enjoy the company you are with.

The El Beso Taqueria team, including Almanza himself, follows the motto of “Hecho a Mano” as they are at the restaurant and in the kitchen early in the morning to ensure the high standards of the marinated meat and the fragrant herbs that are cut to proper quantities. The handmade touch doesn’t stop at the main dishes as they also mix the agua frescas and even the refreshing paletas that give a blast of summer nostalgia at the first soft bite.

The tacos themselves continue the casual vibe where each customer can pick the different meats in their tacos. Unlike most taquerias, there is no fear of commitment when it comes to choosing flavorful meats. Even with the vegan option. While the recipes are from family, the ingredients are resourced from local vendors. This is the case with everything on the menu including their signature creation, the Quesabirria Picsa. A 12-inch flour tortilla birria taco, with a generous cup of the “healing” birria dip ready at the center of the pizza cut slices. When asked what his favorite item is on the menu, Almanza said, “It’s hard to pick a favorite child. They are all so good.”

Expansion can be in the future depending on customer demand since Almanza loves to hear feedback from his community and loves to see the impact he has in any small way. The brand itself has expanded in certain ways when he sees El Pasoans wear El Beso Taqueria merchandise on the street. With ideas always flowing, Almanza designs shirts, hats, and post cards that are rotated and have exclusive releases. With his constant engagement with El Paso, Almanza plans special give aways on special occasions and holidays. For example, on Mother’s Day they gave out flowers for each customer to give to their mothers or mother figures.

As one to never settle for stagnation and complacency, Almanza keeps up with what is new in the culinary world and continues to build his dream one detail at a time to enhance the experience further.

When asked what he would want readers to know about the restaurant Almanza said, “It’s a little spot that people need to come to see at least once so they can know what’s hidden in this corner of El Paso.”

When asked what he would want the readers to know about him Almanza said, “I put myself into the business so I think that’s where the focus should stay.”