Chefs Elio Gómez (left) and Isaac Ramírez (right)
Headed by chefs Elio Gómez and Isaac Ramírez, Taqueria Picoso is a testament to how passion can fuel a business. Tucked unassumingly in the Shops at Mark Center in the West End, the Mexican restaurant offers heirloom corn tortillas, vertically roasted al pastor, tacos, and so much more.
A Culinary Journey Rooted in Family
Gómez and Ramírez grew up in Mexico City, where the two first ventured into the culinary world. For Gómez, cooking was a way to connect with his mother, who always ensured there was a homemade meal on the table despite her busy schedule. “My mom worked a lot, but she always made sure we had home-cooked food for dinner,” Gómez shared. “Dinnertime is sacred in Mexico—it’s almost religious.”
Ramírez credits his grandmother for turning up the heat on his passion for cooking, even though his early career plans were simmering elsewhere. He originally wanted to be a veterinarian but pivoted to culinary school after his allergies kept him from working with animals. Gómez, on the other hand, was one of the few in his high school interested in becoming a chef at a time when the profession was not widely popular. Both chefs went on to work in various parts of Mexico and abroad, honing their craft before meeting in Alexandria.
The Birth of Taqueria Picoso
The idea for Taqueria Picoso first emerged when owner Thomas Voskuil approached Gómez about opening a taqueria in the United States. Gómez then reached out to Ramírez, reconnecting after years of following separate culinary paths.
Building Taqueria Picoso from the ground up wasn’t easy. Determined to honor Mexican culinary traditions, Gómez wanted to make everything from scratch, including tortillas—a task that proved more complicated than anticipated. “The first time we tried to make tortillas, it was difficult bringing the corn from Mexico,” Gómez explained. In Mexico, fresh tortillas are readily available, but in the U.S., the duo had to learn to make them from start to finish.
Despite the challenges, the chefs have maintained their commitment to honoring their heritage and bringing authentic flavors from home to the local community. The two regularly return to Mexico for inspiration, visiting regions like Oaxaca and Puebla. “I planned my culinary food tour. I tried to keep in mind the flavors and everything I would need to taste while there,” Gómez.
Celebrating Tradition with a Modern Twist
At Taqueria Picoso, tradition meets innovation. The chefs’ favorite dish on the menu is the Tacos al pastor, prepared traditionally with a nod to the dish’s Lebanese roots. The sauces are also a labor of love, perfected over time with every taste test. Gómez shared, “I read a lot of books, and I did a lot of research. I went to see taqueros, who have been making tacos for 25 years… these are people who have been running their own small businesses. They’re the best at what they do.”
Looking to the Future
Through hard work and deep respect for their culture, Gómez and Ramírez have created a space that serves a story with every bite—one of resilience, passion, and the importance of staying connected to one’s roots. “We try our best,” says Gómez. “If you try our tortillas, they are totally different.”
As they continue to grow Taqueria Picoso, they remain committed to passing on their love for cooking and Mexican culture to the next generation. “To Latino kids here, I would say, learn your culture, talk to your parents and your grandparents … learn the culture so you can feel proud.”
At Taqueria Picoso, every dish tells a story, and every flavor celebrates Mexican heritage. Stop by for a taste of tradition, perfected by the hands of two passionate chefs who have made Alexandria their home. As Gómez said, “Having done it all from scratch … nothing is given, everything is earned.”
Visit Taqueria Picoso at www.taqueriapicoso.com for more information on their menu and hours.
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Photos courtesy of Lynn Umemoto.
