Lucía Rodríguez (also known as Lucia Montaño) was born in Tepatitlán de Morelos, Jalisco. After emigrating to the United States, she and her then-husband, Vicente Montaño, founded Mitla Café in San Bernardino, California, along the historic Route 66, in 1937.
There, she began serving crispy tacos inspired by a traditional recipe from Tepatitlán that was commonly prepared during Lent and filled with potatoes. In the United States, she adapted the recipe using locally available ingredients, including ground beef, cheddar cheese, lettuce, and tomatoes. The tacos quickly became so popular that customers lined up to try them.
In 1948, Glen Bell opened a hamburger and hot dog stand directly across the street called Bell’s Burgers. Noticing the long lines outside Mitla Café, he ate there almost every night and tried to recreate the tacos. Eventually, Bell became friends with the Rodríguez family, who shared the recipe with him.
Bell went on to sell tacos, opened several restaurants—including Taco Tia and El Taco—and in 1962 launched the first Taco Bell in Downey, California.
Today, Taco Bell operates more than 8,000 locations worldwide.
The original recipe, however, traces its roots back to Tepatitlán, Jalisco.
Mitla Café is still in operation today, run by Lucía Rodríguez’s grandchildren and great-grandchildren. They hold no resentment over the story. According to the family, Lucía’s only wish was to make sure that no one went hungry.
So the next time you see a Taco Bell, remember that behind the global fast-food chain is the story of a woman from Tepatitlán who arrived in the United States with a recipe and the determination to build a better life.
Source: Food & Wine Español
