The Miguelito Taqueria, founded on November 30, 1996 with an initial investment of 700 pesos and a borrowed cart, has evolved significantly since its modest beginnings. Currently, the business generates nine direct jobs, positions mostly occupied by students, and manages to sell more than 200 products from its menu a day.
Incursion
Michael Moreno, originally from El Verde, Concordia, Sinaloa, moved to Culiacán with the aim of expanding his family taqueria business. Establishing himself on Plutarco Elías Calles Street, Miguel began his venture by asking for permission to use a space on the sidewalk with a borrowed cart. Thus began the trajectory of the Miguelito Taqueriawhich today is an example of growth and development.
Your own place
Michael Morenowith the help of his wife, Ana Rosa, in the year 2000, after hard work and support from his family, they were able to buy the place where they only lent him the sidewalk for a cost of around 200,000 pesos.
“They started here in the premises before it was a fertilizer warehouse. They asked for permission and my parents stood on the sidewalk with a borrowed cart with 700 pesos invested. In 2000 they managed to buy the place, they bought it from the owner because he was going to sell it and that’s how they bought it with the support of the whole family. There was no support for them to say let’s ask the bank,” said Ana Moreno, the couple’s eldest daughter.
Sales and visitors
Ana Moreno revealed that from Monday to Friday they receive approximately 50 customers daily, achieving sales of around 100 tacos, 50 quesadillas, 20 stuffed potatoes and 20 vampires. However, during weekends, these figures double, reflecting a significant increase in demand.
We have a diversified menu, we handle the basic tacos, roast beef and tripe tacos, flour quesadillas, pinched quesadillas, vampires, stuffed potatoes, among other foods and drinks, Ana stated in an interview for Portafolio.
It is estimated that monthly, Miguelito Taqueria acquires approximately 300 kilos of selected meat from recognized brands such as Don Saúl, SuKarne and Santara, thus guaranteeing the quality and variety of its products.
Miguelito Taqueriahas a staff of nine employees, some of them students, who have the opportunity to go to school in the morning and work from 5:30 pm to 12:30 pm.
Most of the boys are studying. We give them a chance, commented the daughter.
Future
Taquería Miguelito, currently managed by Miguel, his wife and children, has solid family management that has been key to its success. Ana Moreno, Economist and Chef, has a strategic vision for the future that includes expansion through the franchise model, not only in Sinaloa but also internationally.
This growth strategy is aimed at taking advantage of global market opportunities, diversifying its presence and capitalizing on the reputation and quality of its gastronomic offer. It is worth mentioning that at the moment they do not have a specific plan.
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