Christian Martínez and Aaleiyah Martínez
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By Natalia Otero
If you’re visiting one of the most breathtaking islands in the world, Hawaii, you can’t miss this taco sensation: Taco Libre. Its owners, Christian and Aaleiyah Martínez, met thanks to a twist of fate — a small mistake that led them to their true destiny: not only getting married and building a home together, but also creating Taco Libre, a food truck business where they serve up classic Mexican dishes fused with Hawaiian culture. Their signature dish is the MexiMoco, an adaptation of the famous Hawaiian breakfast plate, loco moco.
Taco Libre has been named several times as one of the best Mexican food spots in Kauai, Hawaii. What do people rave about the most? Their rice. Yes, something as simple as rice has earned them recognition as the best in the area. Christian Martínez’s grandmother taught his wife how to make it, and now, everyone on the island goes crazy for it.
El Restaurante had the chance to speak with Christian from the beautiful volcanic island about their origins, challenges, and reflections.
El Restaurante: Christian, I would like to start from the beginning: How did you end up in Hawaii?
Christian Martínez
Christian Martínez: Aloha Natalia. In 2017, my mom got an opportunity to work as a travel nurse on the island of Kauai. She had been working at a hospital in California, and they told her she only had six months left before she’d be considered a resident instead of a travel nurse.
With just one week left on her travel status, a position on Kauai opened up—but she had to get to the island immediately. She asked if I could come with her and help watch my little sister while she got settled.
It all happened super fast—I was hesitant at first, but within three days of arriving, I knew this amazing place was my new home.
ER: And how did Aaleiyah and you meet?
CM: Aaleiyah and I met at Costco. She was born and raised in Kauai, and I originally moved to Kauai in 2017. My landlord at the time happened to be the manager at Costco and asked if I was interested in working there. I said absolutely!
There was a mix-up with my schedule. I was accidentally put on the closing shift instead of the opening one I was hired for. I worked a few weeks on the wrong shift until it got sorted out.
But that mistake turned out to be one of the best things that ever happened to me: because of that schedule mix-up, I crossed paths with Aaleiyah, something that wouldn’t have happened otherwise, since those two shifts rarely ever see each other. It was destiny.
ER: Why did you decide to start a Mexican food business?
CM: Taco Libre officially launched in February 2020—just one month before COVID. But before that, we were working on the same food trailer for an older Mexican gentleman who also served Mexican food.
At the time, my job at Costco wasn’t enough to support the cost of living here, so I took on landscaping jobs. One day, while working at a client’s house, the husband came home with a food truck. He saw me pulling weeds and asked if I’d rather work on the truck instead. I said, “Absolutely.”
I eventually left Costco to go all-in on the food truck, knowing deep down that one day I wanted to create my own business with my own flavors. Aaleiyah and I ran the truck from 2018 until December 2019. Then, we finally made an offer to buy it—and it was accepted. That’s when Taco Libre was born.
Aaleiyah Martínez
ER: How is it received on the island?
CM: To be honest, having grown up in Chicago and later living in California as a Marine, I had been around some of the best Mexican food in the country. When I moved here and tried what was available, it just didn’t hit the same. I felt like something was missing, and I knew I had to do something about it. We quickly became a go-to with the community.
In 2021 we won top 3 best food trucks; in 2022 #1 food truck and top 3 best Mexican food; in 2023 top 3 food trucks and Mexican food. So, it has been going very well.
ER: Whose Mexican recipes do you use?
CM: A lot of our recipes come from experimenting and researching, but always with the flavors I grew up on in mind. I carry with me the memories of meals at my grandma’s house, or my tías and tíos. Those flavors are our foundation.
That said, I have to give full credit to my grandma for teaching Aaleiyah how to make rice. Her recipe has become one of our most talked-about items. I can’t even count how many people tell us it’s the best rice they’ve ever had.
ER: How do you blend Hawaiian food and tradition with the Mexican food you offer?
One of our signature dishes, the MexiMoco, is the perfect blend of Hawaiian and Mexican flavors. It’s inspired by the local comfort dish Loco Moco, which was created in 1940.
The traditional version is rice, burger patty, egg, and brown gravy. Our version swaps in a tostada base, layered with Mexican rice, a mix of carne asada and al pastor, two eggs, and it’s all smothered in salsa roja. Then topped with fresh cilantro and onions. It’s a love letter to both cultures.
ER: What has been the biggest challenge and greatest lesson? What advice would you give to others starting a food truck, especially as a couple?
CM: It’s hands down the most fulfilling thing we’ve ever done, but, wow, is it tough.
You learn to trust each other, adapt, and communicate like never before. There are long days, stressful moments, and learning curves everywhere. But you also grow closer, build something meaningful together, and get to share your culture and love through food.
Our biggest lesson? Keep evolving. Take feedback. And when it gets hard, remember why you started. And lastly don’t obsess with work. It was a mistake I made early on. It caused us to never make time for us to enjoy ourselves outside of work. Love your partner and understand you are a team that needs each other!
ER: Are you thinking about expanding into a brick-and-mortar location?
CM: We were lucky enough to do a Taco Libre pop-up once a week at a restaurant, where we ran the kitchen, and had our own staff taking orders and serving food. It was a great experience and an eye-opener.
Running the truck takes about three people. But the restaurant pop-up? We needed at least six. With so many orders coming in at once, the pressure was high. We were essentially trying to dance to a beat we’d never heard before.
That said, having control over our food truck setup—managing order volume and timing—is a huge advantage. At our pop-ups, people would line up an hour before we opened. It was incredible, but also a reminder of how much more infrastructure we’d need for a full-time restaurant.
ER: Where did the name Taco Libre come from?
CM: Taco Libre is more than just a name; it’s a statement.
The name is inspired by Lucha Libre, the colorful and high-energy world of Mexican wrestling known for its masked fighters, dramatic flair, and fierce determination. Just like the luchadores, we believe in showing up with heart, grit, and pride in who we are and where we come from. t’s about resilience. About fighting for your dreams. And doing it with flavor.
We opened our food truck one month before COVID hit. It was one of the toughest times to start a business, but we kept going. That name—Taco Libre—reminded us every day that we’re fighters. And that we have a story worth telling, one taco at a time.
ER: Finally, could you share a recipe for our readers that also highlights one of your dishes?
CM: Absolutely! Here’s a super simple one we love:
Spicy Pickled Onions
- 1 onion, thinly sliced (julienned)
- Juice of 1 lime
- A pinch (or more) of salt
- Any chile you like, chopped (serrano, habanero, or chiletepin all work great)
Mix everything together and let it sit for at least an hour. That’s it! These onions are killer on tacos or just with chips.
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