Our Roots

Alejandro Torres is the owner/operator of Lucas Tacos In Irving, TX.  Lucas Tacos began when the Alejandro’s father proposed the idea of Alejandro starting his own business. At that time, Alejandro was living in Los Angeles, working in construction, and taking Airframe and Powerplant Tech classes. However, after much contemplation, Alejandro realized that his current path didn’t hold his interest and decided to pursue this new venture. Within three months, Alejandro’s father completed the purchase of an existing restaurant called Lucas Tacos. Interestingly, the founder’s car was part of the payment deal. Due to limited working capital, it was decided to keep the original name while completely revamping the menu, introducing cherished family recipes passed down through three generations, including Fajita, Pastor, Birria, and Menudo.

After about four months, the Alejandro’s father moved on, leaving the business in his care, as he was never one to stay in one place for too long. The first year proved challenging, given Alejandro’s lack of business experience, and the restaurant did not receive the attention it required. However, from the second year onward, Alejandro made ongoing efforts to improve the venture. In 2017, Alejandro met his wife, who later joined the team. With her experience from working in other restaurants, she played a crucial role in restructuring Lucas Tacos for further enhancement. Despite facing ups and downs, the restaurant has enjoyed smooth operations for the past two years, marking a significant turnaround in its journey.

Ruben Torres Paz, born on October 4th, 1946, in Buenavista Tomatlan Michoacan, began his life working on lime plantations, a testament to his strong work ethic from a young age. After the early loss of his father, Ruben took on the responsibility of caring for his mother and siblings, showcasing his dedication to family. Throughout his life, he embraced various roles, from farming to taxi driving, and eventually became an entrepreneur. Alongside his wife and children, Ruben initiated a venture selling Menudo every Sunday outside their home, a tradition that started 45 years ago with a recipe rooted in the flavors of Apatzingan, Michoacan. Even after his passing, Ruben’s culinary legacy continues to thrive, preserving the rich heritage and authentic taste he passionately shared with his community.