Latin Street Food
We love the vibrant street food scene that exists in so many parts of the world. Food that is strange and exotic to one group of people brings comfort to another. There is an intangible euphoria that overcomes the senses when we explore different cultures. Our goal is to replicate the passion, flavors, smells, sounds...the entire experience of Latin street food at Screaming Goat Taqueria.
Made With Integrity...
We take great pride in making our food from scratch. We care about what goes into the food that we serve, which is why we source most of our ingredients from local farms. We hope that you will be able to taste and appreciate the love that we put into the food we prepare.
It is our honor to provide the best food and service in an atmosphere that recharges your batteries!
Proprietor & Founder
I owe my love of cooking to my Mom. She grew most of the food we ate growing up in her garden, and made everything from scratch. From an early age, she encouraged me to help her in the kitchen, and she taught me well.
I started cooking professionally when I was 15. After high school, I attended The Culinary Institute of America in Hyde Park, New York where I graduated in 1990.
My wife Amy and I have called Sarasota home since 1999. During my time in Sarasota, I've been lucky enough to be The Executive Chef for Fred's Restaurant, Cru Bistro & Wine Bar, Morton's Gourmet Market as well as Chef Instructor for Viking Culinary Center.
"Cooking has been a passion of mine from a very young age. I owe my innate interest in the many flavors from around the world to my family from El Salvador and growing up in California where authentic global cuisine is a part of daily life. Traveling to El Salvador with my family I learned exactly how fresh, vibrant, yet simple the cuisine of Latin America was.
I started my cooking career in San Francisco when I was 18, where I grew obsessed and passionate about learning as much as possible from the San Francisco food scene. When I moved to Sarasota, Florida in 2014 I learned the ropes of the fine dining and country club scene. By the time I turned 24 I became sous chef certified with the American Culinary Federation.
I am pleased to bring some of the authentic flavors of Latin America to your front door. "
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