The taste of a good, solid latte and a meal prepared with love is what brings people up, if there's anything. At Masamigos, their fresh smart taqueria in San Bernardino, Robert Resendez and Nick Martinez present that promise. The two companies say they've been best friends since high school, and that they have been working together for many decades because they both grew up in the Inland Empire. We've heard rumors and stories about how terrible the area is, but it's not all that bad, so we made the decision to settle in San Bernardino, Resendez said. " We chose to contribute something to the community that's no bad," he said. Although Martinez claims that he and Resendez were unmarried for the majority of their lives, he claims that after graduating from high school, he joined the army while Resendez studied song in school. Since we had different routines and there was a time when we didn't live in the same position, we struggled for years to find the right time, says Martinez, 34. They initially thought about following in Martinez's family's feet, which is an air cooling store, but they both knew they wanted something unique and of their own. When they figured out how to combine their love for coffee and Hispanic tacos with their girlfriend, Pamela Cormier, at that time. Resendez remarked," We wanted everything to be really simple and clear, just like we wanted it to be. " We wanted to use what we had to offer, and we wanted to give tacos and coffee in its purest form. We wanted a "much-expensive and perplexing menu" not to mention "unsightful and perplexing. " You can find five taco options at Masamigos, including meal tacos, served on traditional yellow corn tortillas and stuffed with chorizo, Mexican-style eggs, and other cavities. The barbacoa, which is served on a handmade blue corn tortilla and served with beef that has been slow-cooked in a guajillo ancho chili sauce for six to twelve hours, is one of their customers ' favorites.

They serve it with bread pico de gallo, bread salsas from their green and red varieties, and a few drops of lime. With just one bit, you can feel the love that goes into each taco: it's easy to look at, but it has just the right amount of flavor and the perfect amount of spice to make you need to return for more.

Both the caffeine and the materials for their dishes are obtained from within the area itself.

The coffee comes from Paper Boy Roasting, a company based in Fontana, while Masienda's native corn masa is harvested in Mexico and sold on both sides of the border. “Being able to offer them something simple, but of high quality, is our priority,” said Martinez. Their recipes are simple, and the flavors are inspired by dishes they themselves have tasted throughout their lives, but also by the cooking of their grandmothers: Juanita from Guadalajara and Gloria from Mexico City. Pamela, Resendez's fiancee, is in charge of cooking most of the dishes with recipes based on what her grandmother taught her, while Resendez relies on her memory of dishes, also from her grandmother. "I recently lost my grandmother, so I'm always thinking about her. Many of the dishes on the menu remind me of the food she made for me when I was little: they were very simple recipes, with simple ingredients, but “Made with lots of love," recalls Resendez, who has adapted one of those recipes with his own touch. “The fried dough on our menu is inspired by her, because she always fried quesadillas by hand.” From the window of the restaurant, you can watch him take a handful of dough and roll it between his hands until it forms a perfect ball. Then he places it in the tortilla press, fills it with Oaxaca cheese and chorizo, seals it precisely around the edges, and fries it for a few minutes. The result: a bite crispy on the outside and creamy on the inside. “We added it to the menu, and fortunately, everyone loved it and enjoys it as much as I did when I was a kid,” said Resendez. “It's also a way to reconnect with my culture, because growing up I felt like I had lost a lot of it and that I had become very Americanized, but as I've gotten older I've tried to connect more with my roots and honor them with the food we make.”

The three of them had a vision that didn't come naturally, but it was a reality that they both worked toward.

I enjoy doing this. " Resendez said," I have the privilege of working with the two people I appreciate most. It's a wonderful gift to be able to do it with them.

Hours

Masamigos is only available five times a week, with Sunday and Wednesday closing times. It is located at 324 W 40th St, San Bernardino, CA 92407

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