In 2020, after fifteen years working in restaurant kitchens, Memo Quintero lost his job. His chef position at a Houston restaurant was eliminated as a result of the pandemic. Meanwhile, his wife, Didi Quintero, was finishing her studies at the University of Houston. Their income was dissipating and they needed to do something. They started to sell tlayudas—crispy, fourteen-inch corn tortillas slathered with beans, lettuce, tomatoes, quesillo, and more, from Memo’s native Oaxaca—out of their home. “It did well enough that I began to think how we could move into a food truck,” Memo says. The couple borrowed money from family members and opened their small trailer, El Alebrije Oaxacan Streetfood, in April 2021. To say that year was a memorable one for the Quinteros is…
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