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Bloomfield, NJ

Building a brick-and-mortar taqueria to bring authentic Mexico City-style carnitas to NYC.

• Michelin-trained chef: Led by Tahiz Gonzalez, with experience at Eleven Madison Park and Quintonil.
• Proven concept: Grown from pandemic-era taco kits into a successful NYC pop-up.
• Authentic roots: Inspired by Mexico City family traditions and named in memory of Tahiz’s father.
• Brick-and-mortar launch: Funds support construction and startup costs for the first permanent location.
• Strong early traction: Featured in Eater and Hellgate with support from influencers and loyal fans.

Beto’s Carnitas began as a deeply personal project rooted in memory, culture, and the desire to bring truly authentic Mexico City-style carnitas to the New York food scene. Created by co-founders Tahiz Gonzalez and Connor Kaminski, the venture originated during the pandemic with taco kits delivered to friends and family, eventually growing into a successful pop-up operating in breweries around NYC. Driven by high public demand and a clear culinary vision, Beto’s Carnitas now seeks to open a permanent brick-and-mortar location to serve its signature tacos, tortas, and traditional dishes every day of the week. Tahiz, a formally trained chef with Michelin-star experience, and Connor, a Culinary Institute of America graduate, bring complementary skills and a shared dedication to quality and authenticity.

The funds raised will go toward the construction and capitalization of the new storefront, which represents the next step in Beto’s Carnitas’ evolution. A permanent space will enable the business to expand its customer base, offer a consistent experience, and establish itself as a staple destination for lovers of traditional carnitas in the West Village and beyond. With aspirations to eventually expand into areas like Long Island City, the team plans to build on the strong momentum of their pop-up success. This investment supports not only a growing culinary brand but also immigrant and woman entrepreneurship, while honoring cultural traditions and personal history through food.

Company Info

Beto’s Carnitas serves authentic Mexico City-style carnitas and aims to grow from pop-up success to a permanent taqueria in NYC.

Beto’s Carnitas is a culinary venture based in the New York metro area that brings authentic Mexico City-style carnitas to the local dining scene. Originally launched as a pop-up during the pandemic, the concept was created by chefs Tahiz Gonzalez and Connor Kaminski as a way to honor family traditions and share genuine Michoacán flavors with a wider audience. The menu includes tacos, tortas, and other classic offerings, with a focus on high-quality preparation and traditional techniques. Their carnitas, inspired by Sunday rituals in Mexico City, have already gained local recognition through pop-ups at breweries and features in food media.

With positive reception and growing demand, Beto’s Carnitas is transitioning from a mobile operation to a full-time brick-and-mortar location. The team plans to establish their flagship in New York City’s West Village and expand to additional boroughs within three years. Co-founder Tahiz brings experience from Michelin-rated restaurants and executive chef leadership at Google’s NYC campus, while Connor adds a background in hospitality and brand development. Together, they aim to create a welcoming taqueria that becomes a staple of the local food culture while maintaining deep ties to its cultural roots.