The Family Behind the Truck
From Puebla to Philadelphia —
One Family, One Recipe
Two brothers. A recipe passed down through generations. And a kitchen tradition now serving two locations across Philadelphia.
The Family Behind the Truck
Two brothers. A recipe passed down through generations. And a kitchen tradition now serving two locations across Philadelphia.
Where It All Started
Los Potrillos was started by two brothers who grew up cooking in their family's kitchen in Puebla, Mexico. From an early age, food was never just sustenance — it was tradition, identity, and love passed from one generation to the next.
The recipes they carry — including the birria that would eventually put them on the map in Philadelphia — came from their mother, and her mother before her. Slow-cooked, hand-prepared, and built on ingredients brought together with the kind of patience that only a family recipe demands.
When the brothers arrived in Philadelphia, they brought that kitchen with them. What started as a dream became a restaurant at 2617 E Venango Street in Port Richmond — and then grew into something more.
Visit our restaurant in Port Richmond →Our Journey
The Beginning
Two brothers grow up cooking alongside their mother in Puebla, Mexico. The birria recipe — slow-braised, chile-forward, generational — becomes the centerpiece of family gatherings.
The Move
The brothers arrive in Philadelphia and bring their kitchen tradition with them. The Puebla recipes find a new home in Port Richmond — a neighborhood that would quickly embrace them as its own.
The Restaurant
The restaurant at 2617 E Venango Street opens its doors. The birria tacos become a neighborhood staple. Word spreads far beyond Port Richmond — and the line outside gets longer.
Today
The food truck at 4200 G St brings the same recipes, same ingredients, and same care to the streets of Philadelphia — faster, simpler, and just as real. Two locations. One kitchen tradition.
The Dish That Started It All
We start before sunrise. The meat braises slowly for 12 hours in a sauce built from chiles, spices, and a recipe brought from Puebla generations ago. The tortillas are dipped in the consomé and crisped on the plancha. The cheese melts inside. The cilantro goes on last.
Nothing is pre-packaged. Nothing is rushed. It is the same birria we serve at our restaurant in Port Richmond — same recipe, same care, same flavor. Only now it is waiting for you at 4200 G St.
ORDER BIRRIA TACOS NOW →"Best birria tacos I've had outside of Mexico."
— Verified Google Review
What We Stand For
Every dish we serve traces back to a kitchen in Puebla. The recipes belong to the family — and we protect them that way.
Two brothers run both locations. Every plate that goes out carries their name — and they take that seriously.
Philadelphia adopted us and we adopted Philadelphia. The truck exists to feed this city — at the window, and at your events.