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Miami’s Wolf of Tacos Teams Up with Twisted Tea for Innovative Grilling Sauce

Chef Eduardo Lara’s journey with Wolf of Tacos is a Miami success story in motion. What started as a late-night taco operation out of his Little Haiti driveway during the pandemic has grown into a celebrated brick-and-mortar taqueria. Lara keeps his focus on what matters most: simple, authentic Mexico City-style tacos made with high-quality nixtamalized corn tortillas, premium proteins like costilla (ribeye) and suadero (beef belly), and carefully crafted homemade salsas. His dedication to the communal, street-side taquero experience has built a loyal following and earned critical praise.


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Now, Lara is taking his expertise in authentic Mexican flavor in a new direction with a collaboration with Twisted Tea. The result is The Redemption, a mildly spicy grilling sauce infused with Twisted Tea. The sauce blends sweet, smoky chamoy with hibiscus and guajillo chiles, offering a fresh, inventive take on traditional asada culture.


We spoke with Chef Lara about the evolution of Wolf of Tacos, the challenges of scaling a cult-favorite pop-up, and the inspiration behind his latest culinary creation.


Origin Story & Philosophy


Wolf of Tacos started as a late-night taco operation in your Little Haiti driveway during the pandemic. What was that period like, and what key lessons about community and demand shaped the brand?


It was a period of “Al Pastor”-stained facemasks and socially-distanced patio furniture. The nascent days of the pop up catered mainly to the nocturnal hospitality community, the mercenary minority that still had to work but had no place to let off steam post-shift. Every Sunday night was a house party and everybody was invited. I famously remember Nick Tannura, a local musician and regular at my house pop-ups, giving me a pep talk about how much I would miss the “driveway days”. My driveway dive opened up many doors for me. I was able to connect with other entrepreneurs, chefs and peers that I still look up to today. The takeaway from the cooking and partying was that word of mouth is extremely effective; there is significantly more strength in weak ties tethered by tacos.


You and Pablo Reyes (Eduardo’s business partner) focus on authentic Mexico City-style tacos. What are the core elements of a proper Mexico City taco, and how do you maintain authenticity while growing the business?


The proper Mexico City-Style taco is composed of 4 parts: a soft, mineral rich corn tortilla, a moist, fatty, texturally diverse mélange of meat, a fresh spicy salsa to cut through and balance richness, and a “garden” of onion, cilantro and lime. There is no hiding behind these 4 seemingly simple elements so our commitment to using the highest quality proteins and freshest produce is what keeps our devoted community coming back.


Why is the open-kitchen, three-sided counter—and the chance for customers to interact with the taquero—so central to the Wolf of Tacos experience?


The open kitchen is the final ingredient of the perfect Mexico City-style taco. Good tacos can be had almost anywhere nowadays but truly memorable tacos are had when a taquero or taquera gets a chance to make you smile before the first bite. Local taqueros, similar to local bartenders, are the confidants of the community. Taqueros are there in your time of need, usually at 4 in the morning, and in times of celebration. It is not often a consumer can build a direct rapport with the person whose livelihood it is to nourish.


Events and Essentials


When catering or serving at large events, how do you ensure your tacos retain the high quality and street-food authenticity fans expect?


Pablo and I have become experts in building mobile fire-powered kitchens. Our high heat broilers and griddles ensure a consistent high-quality experience every time.


If a first-time customer could only try one item from your menu, which would you recommend and why?


For the longest time I recommended “Al Pastor” but now I like challenging guests to try my vegetarian creation. I love watching skeptical meat eaters indulge in the “Poblano” taco, the rich, savory and slightly smoked taco pairs perfectly well with an ice-cold Twisted Tea.


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The “Redemption” Collaboration


How did the collaboration with Twisted Tea come about, and what was your initial reaction to making a sauce using hard iced tea?


The collaboration with Twisted Tea came to me as a welcome surprise. They reached out with the idea of creating a sauce using their hard iced tea, and my immediate reaction was curiosity. It’s not a typical ingredient you’d expect in a sauce, but that’s exactly what made it exciting.


I’ve always believed that food is art you can eat, and I love reimagining recipes by taking familiar ingredients and giving them a fresh twist. With “The Redemption,” I had the chance to do just that. Twisted Tea was a fantastic partner throughout the process - really collaborative and supportive. They made sure I had everything I needed to bring the concept to life, and together we created something that’s both unexpected and full of flavor.


Your sauce, “The Redemption,” combines chamoy, hibiscus, and guajillo chiles. Can you describe its flavor journey and how the Twisted Tea element works with traditional ingredients?


“The Redemption” has layers of flavor. It starts with the tangy, fruity kick of strawberry, then the hibiscus brings in this floral brightness that really lifts everything. The guajillo chiles add depth and a gentle heat.


What makes it unique is how the Twisted Tea element ties it all together. The hard iced tea adds a subtle sweetness and a hint of citrus that balances the spice and acidity beautifully. It’s unexpected, but it works.


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Miami & Personal


What’s something about you that would surprise people?


My ultimate goal is for our hospitality company, Pablo and myself, to own and operate a successful hotel. We truly value the whole of hospitality. Even at the taqueria, the guest experience is as important as the cilantro that your taco is adorned with. The Wolf of Tacos brand has given us a platform to curate experiences beyond the tortilla. Our vision as 27-year-old restaurateurs is definitely something that would surprise people.


Do you have favorite spots in Miami to relax or disconnect, and why those places?


I love Dante’s HiFi; I admire their whole team. I feel at home in their gorgeous vinyl listening bar. I have to mention Katana Japanese Restaurant. My inner child loves the revolving sushi boats with endless plates of ultra fresh fish.


The Wolf of Tacos @ Central Fare

Now Open 7 Days a Week, 12pm - 10pm

550 NW 1st Ave, Suite 230-A2, Miami, FL


The Wolf of Tacos @ Factory Town

Hocus Pocus

Art Basel

MMW

III Joints

4800 NW 37th Ave, Miami. FL



Twisted Tea


By ML Staff. Images Courtesy of Twisted Tea.

 
 
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