Jake Rojas is originally from El Paso, TX and grew up surrounded by Mexican cuisine. As a teenager, he was in and out of school until he enrolled in the Academy of Science and Technology. There, he joined the Culinary Arts program and the instructors pushed him to compete in SkillsUSA VICA through which he earned a scholarship to the Art Institute of Dallas Culinary Program. Without that experience, cooking never would have been an option for him. Now, after working in kitchens across the country he’s the head chef of Tallulah on Thames in Newport and has just opened Tallulah’s Taqueria on Ives Street.
Why open in Providence?
The opportunity to open in Providence was always something my wife and I had been thinking to do. So when we found the amazing space in Fox Point, it just felt right.
What was your inspiration for opening a taqueria?
Tacos are the food I’m most comfortable with being that I’m from Mexican descent.
How is the taqueria menu different from what you serve at Tallulah’s on Thames?
The taqueria’s menu is much more streamlined but has the same attention to detail with respect for the growers, farmers, fisherman and ranchers that supply us.
What ingredients do you find yourself using again and again?
Onions, chiles and tomatillos are my “Mexican mirepoix.” We use them in everything we do.
Have you spent any time in other parts of the country that has inspired the way you cook?
I think I got my best training in Mexican cuisine by watching my mother and aunts cook dinner for my family daily. I’ve lived in many cities in this country and constantly searched out the best Mexican cuisine in those areas. I would have to say right behind El Paso, [the best Mexican cuisine] has got to be east Los Angeles.
Tell me about the different drinks you make.
We offer various Aguas Frescas. The agua de melón is made with fresh cantaloupe juice and is one of our staples.
How do you choose whether you use corn or flour tortillas?
All of our tacos are served on double corn tortillas. That’s the only way it
should be. The corn adds texture and flavor. Flour tortillas are for burritos and burritos only.
Do you have any favorite items you love to use?
Limes or any type of acid/vinegar are the most amazing [ingredients] to brighten the flavors of any dish.
I see you have some killer tattoos. Are they food-related?
Some of them are food related for sure. The words vivir para cocinar and cocinar para vivir are my way of showing my commitment to my craft: Live to cook, cook to live.
Tallulah's Taqueria. 146 Ives Street, Providence. 849-2433
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