{"id":216894,"date":"2026-07-29T11:50:07","date_gmt":"2026-07-29T17:50:07","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=216894"},"modified":"2026-07-29T11:52:16","modified_gmt":"2026-07-29T17:52:16","slug":"tacos-guzman","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/tacos-guzman\/","title":{"rendered":"Tacos Guzm\u00e1n"},"content":{"rendered":"
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How did this place come about and what made it different from the start?<\/strong>
Tacos Guzm\u00e1n naci\u00f3 con una idea muy clara: hacer los tacos que ech\u00e1bamos de menos. Los de verdad. Los que huelen a ma\u00edz reci\u00e9n nixtamalizado, llevan carnes cocinadas con paciencia y salsas hechas desde cero.<\/p>\n\n\n\n

Desde el primer d\u00eda tuvimos una obsesi\u00f3n: traer un pedacito del norte de M\u00e9xico a Barcelona, sin filtros ni adaptaciones innecesarias. Un local peque\u00f1o, mucho fuego y una misi\u00f3n muy simple: que el taco hablara por s\u00ed solo.<\/p>\n\n\n\n

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What part of the day, space, or creative process do those who work here enjoy the most?<\/strong>
Ese momento en el que empieza el servicio y la plancha no para. El olor del ma\u00edz, el chisporroteo de la carne y las primeras caras de sorpresa cuando alguien prueba un taco por primera vez.<\/p>\n\n\n\n

Tambi\u00e9n disfrutamos todo lo que pasa antes: preparar las salsas, cocinar las carnes y repetir cada d\u00eda esos peque\u00f1os rituales que hacen que todo tenga el mismo sabor de siempre. Porque detr\u00e1s de cada taco hay mucho m\u00e1s que una receta: hay oficio, tiempo y muchas horas de fuego.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?<\/strong>
Nuestros tacos, las quesadillas estilo norte de M\u00e9xico y el burrito con costra de queso. Son tres formas distintas de entender el antojo, pero con algo en com\u00fan: mucho sabor y cero complicaciones.<\/p>\n\n\n\n

Y, por supuesto, nuestras salsas. Porque aqu\u00ed una buena salsa no acompa\u00f1a el taco… lo termina de construir.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What has been an interesting challenge that has made you rethink something about the project?<\/strong>
Abrir un proyecto tan fiel a una cultura gastron\u00f3mica en otra ciudad ha sido un aprendizaje constante. El reto ha sido mantenernos firmes en nuestra manera de entender los tacos, sin dejar de escuchar a quienes cruzan la puerta.<\/p>\n\n\n\n

Porque evolucionar no significa perder la esencia; significa entenderla mejor, cuidarla y encontrar nuevas formas de compartirla.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What influence, idea, or reference continues to shape the way you work today?<\/strong>
Las taquer\u00edas del norte de M\u00e9xico siguen siendo nuestro norte. Lugares donde lo importante no es la decoraci\u00f3n, sino el fuego, las tortillas, la carne y las salsas.<\/p>\n\n\n\n

Espacios donde se hacen pocas cosas, pero se hacen incre\u00edblemente bien. Esa filosof\u00eda sigue marcando cada taco que sale de nuestra cocina: respetar el producto, hacer las cosas con paciencia y no complicar lo que ya funciona.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?<\/strong>
La pop-up que hicimos hace unas semanas con Ma\u00edzMa\u00edz<\/strong><\/a> and Nico<\/strong><\/a> fue de esas experiencias que te recuerdan por qu\u00e9 haces esto.<\/p>\n\n\n\n

Juntar dos maneras de entender la cocina, el producto y el ma\u00edz nos inspir\u00f3 much\u00edsimo. Compartir ideas, t\u00e9cnicas y la misma obsesi\u00f3n por hacer las cosas bien acab\u00f3 convirti\u00e9ndose en algo m\u00e1s que una colaboraci\u00f3n: fue una inyecci\u00f3n de creatividad y una confirmaci\u00f3n de que, cuando hay pasi\u00f3n y autenticidad, siempre salen cosas buenas.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?<\/strong>
Invitar\u00edamos a un taquero tradicional del norte de M\u00e9xico, de esos que llevan media vida frente al fuego.<\/p>\n\n\n\n

Pasar\u00edamos el d\u00eda compartiendo t\u00e9cnicas, historias y formas de entender el oficio. Cocinar\u00edamos juntos, intercambiar\u00edamos secretos de plancha y acabar\u00edamos creando un taco especial que mezclara tradici\u00f3n, experiencia y un toque de Barcelona.<\/p>\n\n\n\n

Porque las mejores recetas casi siempre nacen alrededor del fuego y compartiendo una buena conversaci\u00f3n.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?<\/strong>
La ventana que da a la calle. Nos encanta porque convierte la cocina en parte de la experiencia.<\/p>\n\n\n\n

Desde ah\u00ed puedes ver a nuestros taco dealers trabajando en la plancha, calentando las tortillas, cocinando la carne y montando cada taco al momento antes de que llegue a la mesa.<\/p>\n\n\n\n

No hay trucos ni puertas cerradas: solo fuego, ma\u00edz, producto y un equipo disfrutando de lo que mejor sabe hacer.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If this project were a city, a book, or a record, which would it be and why?<\/strong>
Como ciudad, ser\u00eda Monterrey: directa, con car\u00e1cter y donde el fuego, la carne y las tortillas forman parte de la vida.<\/p>\n\n\n\n

Como libro, ser\u00eda La Mesa Mexicana<\/em>. Porque celebra la riqueza de la cocina mexicana desde el producto, el territorio y las personas que la mantienen viva. Es una forma de entender la gastronom\u00eda que compartimos: respetar el origen, cocinar con intenci\u00f3n y sentar a la gente alrededor de una buena mesa.<\/p>\n\n\n\n

Y como disco, ser\u00eda Re<\/em>, de Caf\u00e9 Tacvba. Un \u00e1lbum que demuestra que se puede innovar sin cambiar ni perder las ra\u00edces. Esa es tambi\u00e9n nuestra forma de entender cada taco que sale de la plancha.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n

Tacos Guzm\u00e1n
<\/strong>Comida callejera del norte de M\u00e9xico
Barcelona, Espa\u00f1a<\/em>
instagram.com\/tacosguzmanbcn<\/a><\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Abrir un proyecto tan fiel a una cultura gastron\u00f3mica en otra ciudad ha sido un aprendizaje constante. El reto ha sido mantenernos firmes en nuestra manera de entender los tacos. Evolucionar no significa perder la esencia; significa entenderla mejor, cuidarla y encontrar nuevas formas de compartirla.<\/p>","protected":false},"author":2641,"featured_media":216896,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"posts-nuevo","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17458],"tags":[17901],"class_list":["post-216894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-places","tag-barcelona"],"acf":[],"mb":[],"yoast_head":"\nTacos Guzm\u00e1n - ERRR MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/errr-magazine.com\/english\/tacos-guzman\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tacos Guzm\u00e1n - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Abrir un proyecto tan fiel a una cultura gastron\u00f3mica en otra ciudad ha sido un aprendizaje constante. 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