Carmen Miranda
ABOUT TACOMBI:
Tacombi began its journey in 2006 as a taco-serving bus on the sands of the Yucatán and now operates 15 taquerias across New York City, Miami, FL and the Greater Washington, D.C. area. Drawing on the rich culinary traditions across distinct regions of Mexico, its menu offers a variety of authentic taco recipes alongside traditional Mexican bites and beverages. With the opening of its first New York City location in 2010, Tacombi crafted its own line of fresh tortilla products under the brand Vista Hermosa that are made from scratch daily for use in its taquerias. Vista Hermosa now includes corn tortillas, flour tortillas, tortilla chips (“Totopos”), and frozen burritos, and are sold in the taquerias and in retail in 2,000 stores. As Tacombi opens kitchens in new cities, each new taqueria is participating in growing The Tacombi Foundation’s impact, with a mission to advance Mexican communities through education and food accessibility. As part of the foundation, The Tacombi Community Kitchen provides local food relief for families and neighbors in need by donating hundreds of meals made at each taqueria kitchen.
ABOUT CHEF CARMEN MIRANDA:
Carmen Miranda is an award-winning chef, who has garnered international recognition for her
achievements and culinary expertise. Most notably, Carmen was named winner of the seventh
season of “MasterChef” Mexico in 2019 and was awarded the “Taco de Oro” in Dubai, UAE in
January 2022. She began her career selling tamales on the street in Mexico alongside her
mother, before staging for notable chefs in Chicago, Bangkok, and most recently, France.
Carmen now joining the Tacombi team, while in the amidst of their rapid expansion into new
markets, with several
taquerias slated to open across Miami, Chicago, and Greater New York City in 2023. She is
integral to building out the brand’s new footprint while elevating Tacombi’s menu, creating new
food journeys that offer an authentic connection to Mexico, and living out The Tacombi
Foundation’s value to advance Mexican communities through food accessibility and ed
