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How it all began<\/h4>\n
Molina grew up in Huntington Park where, as a child, he dreamt of playing football or basketball professionally.<\/p>\n
But by the time his high school sports career was coming to an end, Molina realized that if he really wanted to play at the college level or become a professional, he had to dedicate his entire life to it.<\/p>\n
\u201cYou really gotta love this sport,\u201d Molina remembers thinking. \u201cThat\u2019s when I kept it real with myself and told myself, \u2018I don’t love it like that. I don\u2019t love it enough to wake up at 4 in the morning and do camps.\u2019\u201d<\/p>\n
After high school, Molina didn\u2019t know what career he wanted to pursue, so he worked several jobs in warehouses and clinics around Los Angeles, where he noticed the majority of the people he worked with were tied down to their jobs due to necessity or immigration status.<\/p>\n
Molina, who was born in the U.S. continued on that path for six years, until his mid-20s, when a conversation with a coworker left him re-thinking his future.<\/p>\n
He asked a coworker how long he had been working in the warehouse. The coworker responded that he had spent the last 12 years working the same aisle.<\/p>\n
\u201cIn my head I\u2019m like, \u2018I cannot do 12 years here,\u2019\u201d Molina said. \u201cThat sounded to me like a prison sentence.\u201d<\/p>\n
That exchange stuck with Molina, who ended up leaving to pursue a higher paying job\u2014before leaving that gig to pursue his dreams of being an entrepreneur.<\/p>\n
While Molina knew he wanted to be his own boss, he didn\u2019t immediately know what type of business he wanted to own. So he thought back to what made him happy: food.<\/p>\n
A lifelong love<\/h4>\n
Growing up, Molina recalls, he\u2019d spend a lot of time in front of the TV watching chefs like Bobby Flay and Emeril Lagasse whip up masterpieces in food challenges.<\/p>\n
He\u2019d try to copy what he learned. One time, he remembered, he made a spaghetti dinner that was complete with his own garlic butter spread.<\/p>\n
He was proud of his creation\u2014up until his mom asked him what had happened to the rest of the ground beef that was in the refrigerator.<\/p>\n
Rather than congratulating him for making dinner, Molina\u2019s mom scolded him that day for using the whole pack of meat for one meal.<\/p>\n
\u201cI was so heartbroken,\u201d Molina said, adding that he felt discouraged from cooking after that interaction.<\/p>\n
Following that interaction, Molina said, he put cooking on the back burner for a while. And it wouldn’t be for several years that he’d consider making a career out of it,\u00a0using his skills as an athlete to improve his cooking and learn from his mistakes.<\/p>\n
\u201cIt\u2019s like watching film,\u201d Molina said. \u201cAfter watching for so many years, you get comfortable.\u201d<\/p>\n
A new venture<\/h4>\n
After feeling comfortable enough with his talent, Molina went to Walmart and bought himself a 17-inch Blackstone grill and got to work on creating what would eventually become Flaccos Tacos.<\/p>\n
Molina first secured the parking lot of Casa De Luxe as a location for his pop-up after talking to the owner. At the time, he thought he\u2019d have a different theme each night, where he\u2019d serve a different specialty.<\/p>\n
Molina\u2019s opening day\u2014which was themed as a $1 taco night\u2014on Aug. 19, 2019, was so successful that he decided to just keep on making tacos. Eventually, he added more items to the menu, such as quesadillas and the popular cheese-encrusted burritos, inspired by Matt Stevanus\u2019 Lowkey Burritos<\/a>.<\/p>\n Cheese Wrapped Burrito #BurritoKing<\/a> #cheese<\/a> #foodlover<\/a> #fyp<\/a> #foodie<\/a> #mexican<\/a> #carneasada<\/a> #chicken<\/a> #alpastor<\/a> #rice<\/a> #beans<\/a> #onion<\/a> #cilantro<\/a> #guacamole<\/a> <\/p>\n \u266c original sound – Adrian \u201cFlacco\u201d Molina<\/a> <\/section>\n<\/blockquote>\n \n