This Brooklyn Kid Started a Taco Business Before He Could Legally Vote
New York City never sleeps—and apparently, neither does this 17-year-old from Park Slope. While most kids his age are stressing over prom and calculus finals, he’s running a legit taco business. And get this: he’s still pulling A’s. Crazy, right? But here’s the thing that gets me—he’s not some trust fund baby with connections. Just a regular dude who saw an opportunity and went for it. “School comes first, always,” he tells me between flipping tortillas. “But why wait to start living your dream?”
Meet Brooklyn’s Taco Wunderkind
Let’s call him Miguel (real name withheld because, you know, minors). I first heard about him through my cousin’s food blog—some kid was selling birria tacos that were “stupid good” near Prospect Park. Turns out, Miguel’s been hustling since middle school. “Back then it was just selling Takis out of my locker,” he laughs. By sophomore year? Full-on pop-ups at local bodegas. The kid’s got that rare mix—street smarts and book smarts.
How It All Started (And Almost Failed)
So here’s the backstory: family trip to Guadalajara two summers ago. Miguel tried real tacos al pastor for the first time—you know, the kind where the meat’s been marinating since yesterday and the pineapple’s caramelized just right. “Everything changed after that,” he says. Came home, maxed out his summer lifeguarding savings on a used griddle, and started testing recipes in his grandma’s kitchen. First few weeks? “Burnt tortillas and angry neighbors.” But then—magic. Word spread. Now he’s got lines around the block on Fridays.
School vs. Salsa Verde: The Daily Struggle
5 AM Tortilla Alarms
Let me break down his insane schedule for you: Up at 5 to prep meats before homeroom. AP classes till 3. Taco stand from 4-8. Homework? “Usually between 10 PM and midnight.” Teachers cut him slack when he’s exhausted—one even lets him nap in the nurse’s office during free periods. “Would I recommend this lifestyle? Hell no,” he admits. “But when you love something…”
It Takes a Barrio
Here’s what most people miss—nobody does this alone. Miguel’s mom handles deliveries when he’s in class. The bodega on 5th lets him store supplies. Even his geometry teacher helps with profit margin calculations. “We’re all invested now,” says Mr. Rodriguez. There’s this unspoken rule in the neighborhood: when one of ours makes it, we all make it.
Why This Actually Works
Miguel’s secret weapon? Ruthless time management. He studies during slow periods—flashcards taped to the condiment table. Uses his business to learn practical math (“Try scaling up a salsa recipe for 200 people”). And here’s the kicker—he says running the stand actually helps his grades. “When you’ve only got two hours to study, you focus like crazy.”
More Than Just Tacos
What started as a business became something bigger. He hires classmates who need cash (no experience required). Donates unsold food to the shelter near his old middle school. And get this—he’s teaching free weekend cooking classes for kids. “Figure if I can do this, why can’t they?” Future plans? “Gotta get through senior year first.” But between us? He’s already scouting locations in Queens.
The Real Takeaway
We always hear “kids these days” don’t know how to work hard. Miguel’s story flips that script. Yeah, he’s exceptional—but he’d be the first to say he’s not special. Just willing to put in the work. And maybe that’s the lesson here: success isn’t about choosing between school and dreams. It’s about finding ways to make them feed each other. Literally, in his case.
Want to try Miguel’s tacos? Hit up @RealBrooklynTacos on Insta (but go early—he sells out fast). Know another student killing the game? Drop their story below!
Source: NY Post – US News
