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Berenice Longoria y César López
By Natalia Otero
You’ve probably had dreams that you think are impossible to achieve because you believe they are too far out of reach. The case of The Taco Stop in Ft. Collins, Colorado proves that even if you start small, you can achieve big goals with perseverance and hard work, “rain or shine,” as they say.
César López and Berenice Longoria started their business with a taco cart in August 2012, a month after getting married.
“There was a cart called Taco Street, we saw it for sale, so we borrowed some money and bought it. We never thought we would get where we are. But we knew that perseverance was the only thing that would help us,” says Longoria.
At first, they only sold grilled meat. It was difficult because people saw them as very young – at the time López was 22 and Longoria was 19 -- and didn’t trust them. Then winter came to Colorado, which is usually very harsh. They thought about giving up, but after reflecting on it, they decided that if this was the dream they really wanted, they had to be persistent.
Today, after 13 years of hard work, their perseverance has taken them far. This year, they were nominated among the best restaurants in the United States, according to USA Today's 2025 Restaurants of the Year.
Back then, they opened every weekend despite rain, wind, and snow, from 9 p.m. to 2 a.m., to serve late-night revelers in downtown Fort Collins.
On Saturdays, they started going to farmer’s markets in the morning. On Friday night they barely slept, going to bed at 4 a.m. and getting up at 8 a.m. to set up.
It’s true that perseverance pays off. Seeing their consistency, Tiffany Connor, an employee of New Belga Brewery who manages the food truck presence in front of the brewery, gave them permission to set up outside her establishment with their cart to offer food.
“She told us we were too young, that carts weren’t good enough, that she wanted a food truck. But we asked her to give us a chance, promising we wouldn’t let her down, that we were ready. And that’s what we did. We never failed her. In the end, she told us that we had taught her a lesson, not to deny people opportunities,” says Longoria.
In 2015, the business was thriving. López and Longoria realized they were ready to grow. They got a trailer, knowing it would be more attractive than a cart. They also expanded the menu.
They went from grilled meats to enchiladas, nachos, and burritos to offer more variety. Two years later, they got a food truck. They participated in rallies in City Parks and went to other breweries.
People started to get to know them. They didn’t stop: “We were there for every holiday, Christmas, New Year’s, always consistent. Until we started to get tired of the pace of work. Plus, because of the Colorado climate, we realized it wasn’t good to depend on the season, so we decided to set up the restaurant,” explains Longoria.
More Recognition Means More Responsibility
César López y Berenice Longoria during COVID
Around that time, in 2020, the kitchen they were renting was across the street from a gym that closed due to the pandemic. The owner asked them if they wanted to take over the space and open their restaurant. Although they didn’t have much money to invest, the owner insisted, and they reached an agreement. They didn’t let the opportunity pass them by. In the midst of the pandemic, they opened their first location.
“COVID worked out for us because we didn’t have money to invest in tables, chairs, or the interior of the restaurant, but we could offer takeout,” he says.
They had a lot of customers, and life began to change. “With a restaurant, you don’t have the same flexibility as with a food truck, which is seasonal. A restaurant is consistent. You can’t close suddenly; you always have to have food and be prepared. That’s how you can build a reputation.”
In any case, although having a restaurant was a bigger responsibility, it helped them grow the business on a more solid foundation. In 2021, they started table service and hired waiters. And that was another big change. They moved to another location.
With their own place and table service, Longoria and López discovered another aspect of the business that they found very appealing: being hosts. The restaurant became a home for customers.
“We see the people who come here as family,” says Longoria, who dedicated herself to training the staff to serve all customers very well. “I want them to feel at home, with food they enjoy and a good experience.”
Based on their own experience in other restaurants, where they paid attention to whether they were well served, they built their customer service.
“We struggled when we trained our teams. We explained that, with or without tips, we had to serve all our customers equally, thinking not about money but about hospitality,” she explains.
This, perhaps, in addition to the unique and distinctive flavors offered by the restaurant, is what led to their nomination by USA Today as one of the best in the country.
“We were taken by surprise by this recognition, as we don’t know how we were nominated. We thought it was a lie, and then we found out it was real, because people from different states have come to try our food thanks to this recognition. We didn’t expect it. People in the community know our story and know how hard we’ve fought, but people from outside don’t, and yet they still come. That surprised us, and we’re really enjoying it,” says Longoria, proud and still surprised.
“At every stage of our business, Cesar and I have wanted to offer the best. He’s the expert on the recipes, and I’m the expert on management.”
In addition to the restaurant, the couple now has a third member of the family, their son Julian.
The couple have overcome many challenges in their business and family life, always as a team.
“We’ve been through a lot, from when we started to where we are now. We’ve grown in the community, we’ve kept a consistent menu with different foods. Tacos are the foundation, but they’re special because we’ve mixed them with our creative touch and unique salsas.”
They serve tacos with French fries, for example, because López studied gastronomy and decided to base his recipes on traditional ones but adapt them to “crazy” dishes, as he describes them.
“It’s Mexican food, but the food I like. I make people fall in love with what I like,” says López.
The key to this great team has been trusting each other’s work. Longoria manages the entire business, and López is in the kitchen. They respect and trust each other. And above all, looking back after 13 years, after starting with a food cart, they have become one of the best restaurants in the country, and the key has been consistency.
“Perseverance, definitely. It’s the foundation of your dream. You always have to go back to why you’re doing it and keep going,” says Longoria, grateful for the huge impact this recognition has had.
RECIPE: Al Pastor Marinade
Cesar really wanted to share this recipe because, for the longest time while living in the United States, he searched for a marinade that could truly remind him of the tacos al pastor from his hometown in Mexico City.
After 10 years without visiting Mexico, he finally returned and one of the first things he did was find his favorite street tacos. When he took that first bite, he realized something powerful: the marinade he had been perfecting here in the U.S. was just as rich, vibrant, and authentic as the flavors he remembered from home.
It brought back memories of standing at street taco carts as a kid, the smell of pork roasting on a trompo, and the taste of real, homemade flavor. That’s when he knew this recipe wasn’t just good, it was right. And now, he wants to share it with others who crave that same connection to real Mexican street food.
Al Pastor Marinade Sauce
This is the bold, flavorful sauce we use at The Taco Stop to marinate our pork for tacos al pastor. It’s smoky, slightly sweet, and full of traditional Mexican flavor.
Ingredients:
- 1 yellow onion, sliced
- 1 red onion, sliced
- 1 cup garlic cloves, peeled
- chipotle sauce (your favorite)
- 8 oz achiote paste
- 10 oz dried guajillo chiles, stemmed and seeded
- 1/2 cup ketchup (optional, for a touch of sweetness)
- 5 bay leaves
- 2 cups fresh orange juice
- 1 cup vinegar (white or apple cider)
- 25 lbs ripe tomatoes, quartered
- Pineapple stems (optional, for aroma and natural enzymes)
Instructions:
- In a large pot over medium heat, add the yellow onion, red onion, and garlic. Sauté for a few minutes until they begin to soften and release their aroma.
- Add the orange juice, vinegar, and tomatoes. Stir to combine.
- Add the guajillo chiles, chipotle sauce, achiote paste, ketchup (if using), bay leaves, and pineapple stems.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for approximately 30 minutes, stirring occasionally.
- Using a hand blender, blend the sauce directly in the pot until it reaches a thick, smooth consistency.
- Let the sauce cool completely. Use it to marinate pork for Al Pastor. For best results, marinate overnight.
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