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Taqueria Parranga
 

FROM MEXICO TO SANTANA ROW AND BEYOND
 


Chef Yerika Muñoz adds a new chapter to her brilliant career with the opening of a new culinary concept in Santana Row, San José, California.
 

This project is part of the Resmex Group and is the sister restaurant to Zazil, El Jardín, and Suspiro, all located in Santana Row, San Jose, CA.
 

Chef Yerika, long recognized for her visionary mindset and impeccable culinary execution, once again solidifies her expertise as a leader in launching unique gastronomic concepts—this time with a bold street-food twist.

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This new concept is born from Chef Yerika’s desire to pay tribute to Mexican cuisine, inspired by its deepest roots and presented through a fresh, contemporary, and elegant lens. Under her direction, Taquería Parranga becomes a space where tradition, technique, and creativity converge.
 

Each dish has been designed to capture the essence of Mexico using the highest quality ingredients and precise execution that honors both ancestral flavors and modern flair.
 

Chef Yerika doesn’t just build kitchens—she creates experiences that raise the standard of gastronomy. Her deep knowledge of operations, menu development, team leadership, and her sensitivity to culinary trends position Chef Yerika as one of the most influential chefs in the field of high-end Latin cuisine in the United States.
 

With this new restaurant in Santana Row, Yerika reaffirms her commitment to excellence and authenticity. Her approach blends cultural identity with innovation, offering diners a fully immersive and deeply Mexican sensory experience.
 

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Taquería Parranga:
The Spirit of the Street, with the Soul of Tradition

 

In the vibrant heart of Santana Row, Taquería Parranga stands as an ode to the street food culture of Mexico - especially inspired by the rich culinary heritage of Mexico City.
 

This project, part of the Resmex Group and the conceptual sibling of Zazil, El Jardín, and Suspiro, is a bold and honest expression of my urban Mexico—a cuisine born on street corners, nourished by the energy of local markets, and transformed—without losing its soul—into a carefully curated gastronomic experience.
 

Guided by my vision and experience, Parranga pays tribute to the taco as a national symbol. It’s not just about serving Mexican food; it’s about telling stories through ingredients, textures, and techniques that awaken the collective memory of generations.
 

Each dish at Taquería Parranga is the result of deep exploration into my traditional recipes—always carrying the memory of my grandmothers with me.
 

From the handmade tortillas, the slow-cooked guisos, and the molcajete-ground salsas, to the small details that elevate each bite into an unforgettable moment—everything was crafted with the intention of capturing the true essence of street food and lifting it to a new level, without pretension.

Mexico is beautiful. Mexico is different. I am Mexico.
 

One of Parranga’s defining traits is our ability to connect with our guests through authenticity. This concept doesn’t aim to reinterpret Mexican cuisine from an outsider’s lens—it seeks to dignify what is popular, from its origin.

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At Taquería Parranga, we tell a culinary life story—one that is coherent, emotional, and deeply Mexican, that always honors its roots while projecting toward the future.
 

Parranga is more than just a taquería; it is a declaration of principles: here, the taco is culture, craving is identity, and cooking is a form of resistance and celebration. It is the meeting point where living tradition and a contemporary vision come together—where I hope to have honored the name of Mexico through the power of cuisine.
 

I am Mexico. I am Chef Yerika Muñoz.

 

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