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Check Out Josie Paredes’s Story

Today we’d like to introduce you to Josie Paredes.

Hi Josie, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My love for food started at a very young age. I visited a farmer’s market in San Luis Potosi when I was six years old with my grandfather. I fell in love. The smells of the food vendors cooking their dishes, the colors of the different exotic local fruits and flowers. The butcher shop. Little did I know this would be the beginning of a beautiful relationship. I cooked my first dish at age seven. Picadillo, I had watched my mom make it several times. So, one night she was running late. I noticed the thawed ground beef. I looked around to see if we had all the ingredients she normally added. When I saw we did, I took it away. It was a hit with my family.

As a teenager in high school, I was leaning more towards becoming a stockbroker than a chef. Boy did that end quick. Somehow I always made my way into a kitchen and loved it more than anything else. Couple of years after graduating, I moved to Austin. This is where it really got good. I worked in any kitchen that would take me. My first restaurant job in Austin was at Taco Cabana. After that, I made my way into several catering kitchens and small local restaurants. Until I landed a job at Eddie V’s downtown. I did not know how big this concept would be. All I knew it was just opening and they served seafood. Which is one of my favorites to cook. I was the first female to be hired in the kitchen and as a Saute cook. Which meant all entrees were cooked by me. My career and love for creation, presentation and respect for food flourished. When it was time to part ways. I backpacked Mexico for the 2nd time and moved to the East Costa., Charlotte, North Carolina. Where I worked in local restaurants and McCormick & Schmick’s. After that, I moved back to Austin. Where I was part of the opening crew and menu planning for Santa Rita Tex Mex and Blue Star Cafeteria. I made a brief cameo at Asti. The last commercial kitchen I worked as Executive Chef was J. Black’s, the feel good lounge.

2013 I began my food truck business full time. I have been on Rainey St for nine years. I have extended my business to pop-ups, exclusive supper clubs and private events.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The obstacles I faced were mostly based on poor choices. Old habits that clearly were not working and still I stubbornly refused to not change them. We’ve all heard it starts with oneself for it all to flow, that was the case for me. After experiencing such a high turnover on employees. Unfinished projects and one too many failed attempts to expand. I turned over to myself. Looked into identifying any patterns. Started a long trip into analyzing my limiting beliefs, negative reactions to situations. I began seeking advice from other business owners, asking questions, accepting rejection as a valuable asset for growth. Incorporated FUN back into the business.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Al Buen Comer LLC, which is made up of 3 businesses. La Sirena Taqueria, La Fantabulous Taqueria and Nuestra Noche en el patio was founded in 2014.

Specializing in serving fresh local ingredients and honoring their natural flavors. Our mission is to prepare these simple and elegant.

All three concepts specialize in two of our favorite cuisines. Interior Mexican and Southern cooking. In 2016 our Camaron taco earned a spot in the 11 tacos you must try from the Austin Statesman’s food critic Mathew Odem. Our signature dishes, the Crab dip quesadilla and Candied Calamari differentiate us from other local taquerias. Our fish and shrimp tacos are seared never fried. Always honoring the freshness of the product with a healthier approach. We pride ourselves in always serving the freshest product. From our hand-cut slaw to our daily prepared vinaigrettes and salsas.

Our services extend to more than just tacos. Our private chef and supper club menus have an extensive selection of creative, upscale dishes. With focus on originality and elegance.

What does success mean to you?
Success is feeling great peace within. Living guilt-free of the choices you’ve made. Being happy with the life you live.

Contact Info:

  • Email:
  • Website:
  • Instagram: @lasirenalft, @nuestranocheenelpatio, @lafantabuloustacos

Image Credits
Patricia Acosta Julia Ibarra George S.

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