According to cofounders and taqueros Victor Delgado and Joey Alvarez, making corn tortillas every day in-house, offering mix-and-match varieties of freshly made salsas (25 combinations in total), and carving adobada pork meat from a rotating trompo or spit are some of the crucial ingredients of Taco 1986’s success.

Tacos 1986 — with its simple menu of $3.50 tacos, $4.50 quesadillas, and $4.75 mulitas (a hybrid of the two) — gets sales equally from walk-up and delivery customers as it does from a growing catering business.

Both Alvarez and Delgado are from Baja California in Mexico and wanted to bring the fresh, affordable culinary pleasures of their home state across the border.

The concept still hits the road often, doling out tacos to events and getting the brand in front of new customers all over the country.