Behind the Scenes: Meet Our Chef, Mauricio AKA Papi
To understand the soul of a true neighborhood taquería, you have to look beyond the menu and into the kitchen. At the heart of our operation is Executive Chef and partner Mauricio Espinoza—known affectionately by the team and regulars as "Papi."
Hailing from the vibrant state of Tlaxcala, Mexico, Chef Mauricio didn't just learn to cook; he grew up immersed in the "Real Deal." His culinary journey began in the kitchens of his childhood, where he watched the women in his family master the art of the slow-braise and the perfect tortilla. Today, he brings that uncompromising grit and passion to the streets of Singapore.
We sat down with Chef Mauricio to answer the most frequent questions from our community of Singapore foodies.
5 FAQs with Chef Mauricio
1. Where does the name "Papi’s Tacos" actually come from? "In Mexico, 'Papi' is a term of endearment for a father, a friend, or someone you respect. When I moved to Singapore and started sharing my food, the name just stuck. It represents the warmth and hospitality I grew up with—it’s about treating everyone who walks through our doors like family. When you’re at Papi's, you're home."
2. What is the one thing you refuse to compromise on in your kitchen? "The masa. Always the masa. You can have the best meat in the world, but if your tortilla is from a factory, it’s not an authentic Mexican taco. We use traditional, hand-pressed corn tortillas every single day. It’s a lot more work, but there are no shortcuts to that nutty, earthy flavor of real corn. That, and our imported Mexican chilies. You can't replicate that heat with anything else."
3. What is your personal favorite dish on the menu? "That’s like asking to pick a favorite child! But if I’m eating after a long shift, it’s usually the slow-braised carnitas. It reminds me of the Sunday markets back in Tlaxcala. It’s simple, soulful, and when the pork is rendered just right, it’s the ultimate comfort food."
4. How do you adapt Mexican flavors for the Singapore palate? "I don’t 'adapt' them in the sense of changing the recipes. I believe Singaporeans have a very sophisticated palate for spice and depth. What I do is ensure the freshness is at a level that matches the city’s high standards. We use local, fresh snapper for our fish tacos, but the marinade? That is 100% Mexican tradition. It’s about merging the best local produce with the most authentic techniques."
5. What is the secret to a perfect Margarita? "Freshness and balance. I tell my bartenders: no bottled juices, ever. You need the sharp bite of fresh lime to balance the natural sweetness of 100% Blue Agave Tequila. A hand-shaken margarita should be bright and refreshing, designed to wash down the heat of a spicy salsa."
Experience the Soul of Tlaxcala
Chef Mauricio is a constant presence at our outlets, often found chatting with guests or ensuring the salsas have just the right amount of kick. His mission is simple: to prove that authentic Mexican street food doesn't need frills—it just needs flavor and honesty.
Next time you’re in the Singapore CBD or visiting us at Jalan Besar, keep an eye out for Chef Mauricio. He’s the one making sure the "Real Deal" stays that way.
About Papi’s Tacos: The Real Deal, No Shortcuts. At Papi’s Tacos, we don't just serve Mexican food; we represent the grit, soul, and vibrant energy of a true neighborhood taquería. Under the culinary leadership of Executive Chef and partner Mauricio Espinoza—hailing from the heart of Tlaxcala, Mexico—we bring the uncompromising flavors of his childhood to the streets of Singapore. Our commitment to authenticity starts with the basics: we use traditional, hand-pressed masa and imported Mexican chilies to ensure every bite is an honest reflection of the streets of Mexico City. From our slow-braised carnitas to our hand-shaken margaritas, we shun "Westernized" shortcuts in favor of time-honored techniques. Pull up a stool and experience the most authentic Mexican street food in the city. No frills. Just flavor. ¡Buen provecho!