Amid the vibrant chaos of Lambaré’s streets, where the scent of grilled meat drifts through the air and vendors call out their daily specials, a small taco stand began drawing curious crowds. It was not flashy, just a borrowed table, a modest setup, and a dream, but it had something special: heart.
That stand would become Taco Boy 1980, a beloved culinary gem bringing the bold, authentic flavours of Mexico to Paraguay. At the centre of it all is a young entrepreneur whose journey from broken dreams to sizzling success has captured the city’s attention and its appetite.
When one door closes, a taco stand opens
Elías Collante (23), originally from Concepción, arrived in Asunción as a promising football player. However, an unexpected injury changed the course of his life.
“When I got injured, my representative abandoned me,” Elías recalls. With nowhere else to turn, he could barely afford rent on a tiny room that fit only a small bed. He had to sell his football boots just to pay the monthly rent of 250,000 guaraníes. His passion for football ended abruptly, but life had other plans.
A stroke of luck came when a friend working as a barbecue cook helped him find a job as a service assistant at Hacienda Las Palomas. Yet with shifts limited to just two days a week, it wasn’t enough to cover his living expenses. “Without finishing school, I couldn’t even get basic jobs like a cashier,” he admits.
At his football club, Elías had a Mexican coach and six Mexican teammates who introduced him to the flavours and traditions of their homeland. “I started to research everything about Mexican food and culture,” he says. “And I fell in love with it.”
60,000 guaraníes and a borrowed pan
Motivated and resourceful, he took online cooking courses and, in 2022, launched his own venture within a week. Armed with just 60,000 guaraníes, a pan borrowed from a neighbour, a small brasero, and a table lent by a local yuyo (herb) vendor who did not use it at night.
From these humble beginnings, Taco Boy 1980 began its journey. “From the first day, I treated every customer like family,” Elías says. “I wanted them to feel welcome.” A viral Facebook post soon catapulted the small stand into local fame.
Authenticity at the heart of every dish
What truly sets Taco Boy 1980 apart is its unwavering commitment to authenticity. Despite the challenges of sourcing ingredients, Elías insists on using traditional methods wherever possible, including nixtamalised corn tortillas.
“It’s a centuries-old process that’s part of Mexican heritage,” he explains. “It’s healthier, gluten-free, and essential for achieving that true Mexican taste.”
Signature dishes include tacos de suadero, slow-cooked beef brisket in pork fat and taco al pastor, marinated with orange juice, spices, and pineapple. The menu also features burritos, elotes (Mexican street corn), dorilocos, and a variety of drinks from agua de Jamaica (hibiscus tea) to Mexican beers and spritz cocktails.
Managing growth while preserving values
Elías now spends less time in the kitchen, having trained a dedicated team to uphold his standards. “It was too much for one person to manage both the kitchen and the business side,” he explains. As manager, he focuses on maintaining quality, authenticity, and a warm, inviting atmosphere.
But the experience at Taco Boy 1980 goes beyond food. “We wanted to recreate the authentic taquería vibe,” Elías says. “Mexican friends even helped us design the space to capture the true street food experience.”
Many loyal customers have followed him from his earliest days. “They watched us grow from a small stand to what we are now,” he shares. “Some even call me Taco Boy instead of my real name!”, he laughs.
Expansion plans and staying grounded
Collante has ambitious plans for the future. By the end of the year, he hopes to open a new branch in Luque, bringing Taco Boy 1980’s unique flavours to an even wider audience. Yet, no matter how much the business grows, Elías remains grounded in the principles that launched his journey: respect for tradition, genuine connection with his customers, and gratitude for the community that embraced him.
Elías not only celebrates Mexican cuisine, but also tells a story of resilience, passion, and cultural fusion with every dish. “Every taco has a story,” he says. “It’s more than just food it’s about overcoming challenges, sharing cultures, and building community.”
VIP Card benefits
Taco Boy 1980 is located at Augusto Roa Bastos, Lambaré 2420. Paseo Cortés. Parking is available at the establishment and is open on public holidays. As a VIP member of The Asuncion Times, you get a 15% discount at Taco Boy 1980, just by showing your VIP Member card – one of many VIP Member Benefits.
Taco Boy 1980 opening hours
Monday: 7:30 PM to 12:30 AM
Tuesday: Closed
Wednesday: 7:30 PM to 12:30 AM
Thursday: 7:30 PM to 12:30 AM
Friday: 7:30 PM to 12:30 AM
Saturday: 7:30 PM to 12:30 AM
Sunday: 7:30 PM to 12:30 AM
For more information, check Taco Boy 1980 on instagram.
