Taco Love Grill
1065 S. Charles St. #128, Baltimore and 11550 Philadelphia Road, Suite 109-110, White Marsh. tacolovegrill.com
There’s not a more delicious way to show your love than to craft a dish from a family recipe. And that’s what Jimena and Gelmin Portillo, owners of Taco Love Grill, have done with their Mexican eateries in White Marsh and Baltimore’s Cross Street Market.
The Parkville couple, both graduates of the University of Baltimore with careers in accounting, said they had searched for a restaurant that would offer a taste similar to the favorites that Jimena Portillo enjoyed during her childhood in Jalisco, Mexico.
“[My wife] was always looking for good and authentic Mexican restaurants in the area. And we were having a hard time finding one, so we started our own,” Gelmin Portillo said.
In 2011, they opened Taco Love Grill with an idea to create a menu of authentic Mexican food, made from scratch using familiar ingredients.
“That’s one of the things that we implemented in the restaurant is family recipes that have been passed down by family for several generations,” said Portillo, whose two teen daughters and young son sometimes help out at the restaurant.
That level of authenticity infuses everything from the marinade to the tortillas. The menu offers standards like tacos and burritos, but also tortas — a Mexican sandwich made with breaded chicken or steak and beef birria, a menu item that is popular with customers.
“It’s a very elaborate recipe and we use somewhere around 25 ingredients into the [birria] recipe,” Portillo said. “Again, that’s something that we also make from scratch that is very labor consuming and time consuming. But that’s one of the things that we like to do, the way that it’s always been done instead of using premade.”
The birria has been such a hit that in December, the couple opened Birria Love in Parkville, offering a broad variety of birria dishes, including fries topped with birria, birria ramen and birria pizza.
“Baltimore is our home and Baltimore County is where we decided to grow roots,” Portillo said. “We’re happy to put our grain of salt into making the community better.”
— Michelle Deal-Zimmerman
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