From Jalisco to Kansas City.
A flavor born in loncheras and taquerías. From Jalisco to Colorado, from a trailer in Kansas City to multiple locations — a family that turned the trompo into a way forward.
From Jalisco to Kansas City.
A flavor born in loncheras and taquerías. From Jalisco to Colorado, from a trailer in Kansas City to multiple locations — a family that turned the trompo into a way forward.
Before everything, there was the trompo.
Before the restaurants, before the foodtrucks, and before the lines outside, the flavor was already there. In Jalisco, through loncheras and taquerías, the owner learned that real food is not improvised — it is worked, tested, and respected.
The trompo became the heart of that story. Marinated meat, fire, pineapple on top, and someone who knows exactly when to slice. That flavor traveled with the family through every step of the journey.
Colorado was part of the road.
The road was not direct. First came attempts, changes, and lessons. In Colorado, a chapter began alongside his brother under the name Tacos Los Viejones.
Not everything went as planned, but that experience made something clear: the flavor was there, people responded, and the dream still had more road ahead.
“Viejón is more than a name. It is a way of saying compa, friend, someone you trust.”
People would walk up to the trompo saying “qué onda, viejón.” In Mexico, that word carries warmth, closeness, and trust. That is how a name was born with the soul of the business.
The new beginning was in Kansas City.
On January 21, 2021, Tacos El Viejon began in Kansas City from a trailer and a tent. There were no luxuries — only fire, work, family, and the will to start again.
Every order opened the way. Every returning customer confirmed that the flavor of Jalisco could also live in Kansas.
From one truck to different points across Kansas.
Then came Olathe. First with a truck while the restaurant was taking shape; later came more locations, more customers, more events, and more people recognizing that flavor.
What started with a tent and sacrifice became restaurants and foodtrucks carrying the same style: trompo, fire, and homemade flavor.
Family flavor, heart of KC.
Today, Tacos El Viejon remains a family business, built with Jalisco flavor, daily effort, and the energy of people who never stopped moving.
Alongside his partner Siobana, the owner has kept pushing the project with the same idea from the beginning: serve real food, with character, with fire, and with heart.
Roots from Jalisco. Fire in Kansas City.