Taco Mafia

Nixta Taqueria owners Sara Mardanbigi and Edgar Rico, Discada owners Xose Velasco and Anthony Pratto and Cuantos Tacos owner Luis "Beto' Robledo talk about their experience as children of immigrants and how they became small business owners.

Edgar and Sara work a night shift and talk about how they fell in love; Beto balances business ownership and co-parenting; Anthony and Xose explain the history of the discada recipe.

Edgar and Sara visit a corn farm in San Martin Tilcajete; Beto and his general manager drive to San Antonio to tour their tortilla purveyor's tortilla factory; Anthony and Xose have lunch at The Olive Oil Greek Restaurant.

Mercado Benito Juarez in Oaxaca City; Beto meets friends and neighbors at La Santa Barbacha and Ensenada ATX; Xose and Anthony serve discada tacos at a charity event.

Anthony and Xose host a pop-up at Discada; Edgar and Sara invite friends to Xochimilco to celebrate their wedding; Beto reflects on his personal and family health issues while reconnecting with his roots in Mexico City.

Beto visits the taqueria that was his greatest source of inspiration for Cuantos Tacos; Xose and Anthony recount a car wreck that almost put them out of business; Edgar and Sara plant a community garden.