Los Tacos Azules was born from a deep desire to reimagine what Mexican food could be—through the lens of tradition, craft, and respect for ingredients.
Our story begins in Monterrey, a city in northern Mexico where our founder, Marco, grew up surrounded by the bold, honest flavors of everyday Mexican cooking. It wasn’t until he came to Japan as a university exchange student that his perspective on food shifted completely. Experiencing the depth of Japanese food culture—the focus on seasonality, the dedication to technique, the elevation of humble ingredients—opened his eyes to an entirely new way of thinking about cuisine.
Back in Mexico, this inspiration led Marco to travel across the country, reconnecting with the roots of his own culinary heritage. From street vendors to home cooks to remote villages, he immersed himself in regional food traditions and ingredients. It was during this time that he encountered the work of Diana Kennedy, the legendary researcher of Mexican cuisine. Her commitment to traditional methods and heirloom ingredients, particularly her approach to tortillas made from freshly nixtamalized native corn, left a lasting impression. He realized then that the tortilla—so often overlooked—was not just a vessel, but the soul of Mexican cuisine.
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Determined to bring that philosophy to life, Marco returned to Japan. In 2018, he opened Los Tacos Azules in Sangenjaya, a small shop built around a simple idea: make everything from scratch, let the masa speak, and use the best ingredients possible—many of them sourced from small Japanese farms and producers who share the same values.
Over time, the shop became more than just a place to eat—it became part of the neighborhood, a gathering place for locals and visitors alike, and one of the most recognized food destinations in Setagaya.
In 2023, we opened Tacos Bar in Ebisu. By day, it extends our Morning Tacos menu. By night, it transforms into a small omakase-style experience focused on seasonal seafood and masa, pushing the boundaries of what a taco can be.
Our journey continues beyond Japan. Through collaborations and pop-ups abroad, we’ve shared our approach with chefs and communities around the world, bringing new techniques and ideas back with us each time.
Los Tacos Azules is still evolving. But at its core, it’s about honoring the flavors we grew up with, elevating the things that matter, and building new traditions with care, one tortilla at a time.
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Marco Garcia
Originally from Monterrey, Mexico, Marco discovered his passion for food while studying abroad in Japan. He was inspired by the country’s deep respect for seasonality, craftsmanship, and the refinement of global cuisines. This experience sparked a question: why couldn’t Mexican food be approached with the same precision and care?
After returning home, he traveled across Mexico to study regional food traditions and eventually trained under renowned Mexican food authority Diana Kennedy. Her teachings on heirloom corn and the nixtamal process revealed to him that the tortilla is the soul of Mexican cuisine.
In 2018, Marco opened Los Tacos Azules in Sangenjaya, Tokyo—blending deep-rooted tradition with Japan’s extraordinary ingredients and sensibilities. Over the years, he’s built strong relationships with local farmers and purveyors, crafting menus that evolve with the seasons.
In 2023, he opened Tacos Bar in Ebisu, combining a daytime Morning Tacos menu with a nighttime omakase experience centered on masa and seafood. From tortillas to tableware, Marco takes a holistic approach to hospitality, using every element to tell a story. Through international collaborations and creative exploration, he continues to expand what Mexican food can be in Japan and beyond.