Today we’d like to introduce you to Lizzeth Martinez.
Hi Lizzeth , thanks for joining us today. We’d love for you to start by introducing yourself.
My story has always been connected to food, family, and the places that shaped me. I was born in Laredo, Texas, and raised in Nuevo Laredo, Mexico. Some of my earliest memories are from spending summers at my family’s ranch — milking cows, making fresh cheese, and eating homemade tortillas with nata. Without knowing it at the time, those moments created the foundation for my love and respect for Mexican food.
I started working in the food industry very young. At 16, I was running concessions for the Mexican Baseball League, and later I studied interior design at UTSA and continued my culinary education in Mexico. I opened my first restaurant, Low, in Monterrey, and later created a bakery and catering company in Mexico City.
When my family and I moved to San Antonio, we decided to start again from zero. In 2018, my husband Francisco and I opened Naco Mexican as a small food truck. We didn’t have a big plan — just the dream of sharing the food we loved: honest Mexican cooking inspired by our roots, our border culture, and our memories.
What started as a food truck grew into a restaurant, catering company, and a platform to share our culture. Along the way we’ve had incredible opportunities, from representing San Antonio as a UNESCO City of Gastronomy Chef Ambassador, to cooking internationally, appearing in Taco Chronicles, and being recognized by the James Beard Foundation.
But what makes me the proudest is that we have grown while staying true to who we are. Our food is not about trends, it is about stories, memories, traditions, and the people behind every dish. I believe food has the power to connect cultures, and I feel very grateful that a little dream that started in a food truck has allowed us to share our Mexican heritage with so many people.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I don’t think any small entrepreneurship journey is ever completely smooth ,but it is definitely worth it.
Building something from the ground up comes with many challenges. There are moments of uncertainty, long hours, sacrifices, and times when you have to wear every hat in the business. When we started Naco Mexican as a food truck, we were not only cooking — we were learning how to run a business, manage a team, understand our community, and grow one step at a time.
One of the biggest challenges is learning how to keep evolving while staying true to who you are. Growth brings new responsibilities, new risks, and new lessons.
But every struggle has shaped us. It has made us stronger, more creative, and more grateful. The hard moments make every achievement more meaningful, and seeing people connect with our food and our culture reminds us why we do what we do.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
My work is about telling stories through food. I specialize in Mexican cuisine inspired by my roots growing up between Mexico and Texas, the flavors of the border, the traditions from my childhood, and the recipes and memories passed down through generations.
Together with my husband Francisco, we created Naco Mexican, where we focus on honest Mexican food made with love, technique, and respect for our culture. We are known for our tacos, chilaquiles, salsas, and for bringing traditional Mexican flavors into a modern San Antonio experience while keeping their soul.
What I am most proud of is that we have been able to create something bigger than a restaurant. Food has opened the door for us to represent San Antonio around the world, share our Mexican heritage, support our community, and show our children that dreams can be built with passion and hard work.
What sets us apart is that our food comes from real stories. Every dish has a memory behind it, from my summers at my family’s ranch to the flavors of the border where we grew up. We don’t try to reinvent Mexican food; we try to honor it, celebrate it, and create a connection between people through it.
Can you tell us more about what you were like growing up?
Growing up, I was always curious, creative, and full of ideas. I was the kind of kid who was always imagining something new, trying to create something, or finding a little project to work on.
I grew up between two cultures, the United States and Mexico, and that shaped a lot of who I am. I loved the energy of the city, but some of my happiest memories were spending time at my family’s ranch, surrounded by nature, animals, food, and traditions. Those simple moments taught me creativity, hard work, and the importance of family.
For as long as I can remember, I have always loved feeding people. It was never just about the food itself, it was about making people feel welcomed, cared for, and creating a moment they could enjoy. I loved seeing how something I made could bring happiness to others.
Even before I knew I wanted a career in food, I was interested in creating experiences through cooking, design, celebrations, or a meal shared around a table.
Looking back, I think I was always an entrepreneur at heart. I loved learning, dreaming big, and figuring things out along the way. A lot of the things that made me different as a child are the same things that guide me today as a chef and business owner: creativity, curiosity, and the desire to connect with people.
Contact Info:
- Website: https://Www.nacomexican.com
- Instagram: https://www.instagram.com/nacomexican?igsh=aTA3MmRsaXAxM2k5&utm_source=qr
- Facebook: https://www.facebook.com/share/19D7gkKk1b/?mibextid=wwXIfr
