Today we’d like to introduce you to Sabin Sanchez
Hi Sabin, so excited to have you with us today. What can you tell us about your story?
We’re Chef Tastebudz at Taco City, a small family-owned business by mother and son, Dora and Sabin. Our journey began in 2020 in our backyard, serving birria tacos and quesabirrias to anyone who found us through social media. We spread the word through social media, inviting anyone who caught wind of our pop-up. With a friend running a mobile bartending service and DJ friends set up to play music, we turned it into more than just a meal—it was an experience, especially during the COVID shutdown when gathering options were limited. In 2022, we took a leap of faith and invested in ourselves, securing our first official location in Downtown Dallas. Since then, we’ve continued to grow, serving all things birria—from tacos and burritos to quesadillas, ramen, and more!
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a completely smooth road, but every challenge has shaped our business. We still feel that we have much more to learn. Starting as a backyard pop-up, we faced small challenges like managing supplies, familiarizing ourselves with wait times, and making sure we had enough food. Moving to a brick-and-mortar in 2022 brought new learning curves—permits, operational costs, and building a steady customer base. We just turned three in January and still are not widely known.
Despite the struggles, our passion and support kept us going. The love from our community and social media and the joy of sharing our food make it all worth it. Every challenge has been a lesson, and we’re grateful for how far we’ve come. We are definitely growing with the business personally and professionally.
Appreciate you sharing that. What else should we know about what you do?
Previously, I got to experience all things in the kitchen from Oak Cliff’s Jedd’s and then made a move to Sarasota, Florida for my first Kitchen Manager position at a Texas-style Barbecue kitchen.
Are there any important lessons you’ve learned that you can share with us?
The most important lesson we’ve learned is patience and staying calm. Challenges will come, but handling them with a clear mind makes all the difference. My mother Dora and I are very thankful to have each other to lean on during those times. Growth takes time, and trusting the process has been key to our journey.
Contact Info:
- Instagram: https://www.instagram.com/chef_tastebudz
- Facebook: https://www.facebook.com/ChefTastebudz
- Other: https://www.tiktok.com/@cheftastebudz
Image Credits
Mitchell Flores, Jazmin Garcia
