chef_victor_albisuChef Victor Albisu

Victor Albisu’s Taco Bamba is a standup takeout counter serving his take on Mexican street food, open for breakfast, lunch and dinner a block off busy Route 7 in Falls Church. True to its name, the core of Taco Bamba’s menu is a selection of tacos in both traditional and chef-driven styles.Classic fillings like chorizo, al pastor and tongue find a home alongside adventurous Albisu creations like the El Beso, which marries crispy pork and beef tongue, charred scallions, and spicy chili aioli. Beyond tacos, the menu is populated by other Mexican street food favorites like sopes, tamales, and flautas – though you can also get a double stacked burger and a mean torta.

Albisu is also the chef/owner of Del Campo, an upscale South American grill in downtown Washington, D.C.

Albisu is a graduate of the prestigious Le Cordon Bleu School in Paris, whose kitchen work has included stops at Michelin three-star Parisian restaurant L’Arpege along with local standouts Marcel’s and BLT Steak, where he served as executive chef for more than four years. A Northern Virginia native, his passionate cooking is informed by his Cuban and Peruvian heritage. Indeed, Taco Bamba is a true return to his culinary roots: the restaurant is located just doors away from Plaza Latina, a Latin grocery owned by his mother.

Carlos-GonzalezCarlos Gonzalez
Chef de Cuisine

Carlos Gonzalez is the Chef de Cuisine at Taco Bamba. Prior to joining the team, Gonzalez was on the executive chef team that opened Pinstripes in Georgetown. Previously, Gonzalez traveled the world for four years as part of the corporate culinary team at Gate Gourmet, the world’s largest independent provider of airline catering, where he was in charge of designing all the menus for the carriers servicing countries south of the border, as well as Spain, Portugal and FedEx. Gonzalez has cooked at Zinc American Kitchen in Charlotte, and Such is Life, Alto’s Bistro & Wine Bar and Hunter’s Steak House, all in Phoenix.

Gonzalez is a graduate of Le Cordon Bleu Program at Scottsdale Culinary Institute and brings over 15 years of culinary experience to the kitchen at Taco Bamba.