June 7, 2025 Breaking News, Latest News, and Videos

Meet the Man Behind the Burritos: Severiano Gonzalez Marks Four Decades at Tito’s Tacos

One Man’s Dedication, Four Decades of Flavor: Tito’s Senior Cook Speaks

By Dolores Quintana

Severiano Gonzalez is the senior cook at Culver City’s iconic Mexican restaurant Tito’s Tacos. Born in Jalisco, Mexico, Gonzales was hired to work at Tito’s in 1985. After working at a plastics manufacturing company, when he was offered a job at the restaurant, he took it and never looked back. The seventeen-year-old knew opportunity when he saw it.

After forty years with Tito’s and as the father of a family of four, Severiano Gonzales is known as a man of few words but a sincere dedication to his craft as a cook and, dare I say it, a chef.

I spoke with Severiano Gonzales, through an interpreter, about his work and his passion for cooking. One of the other employees, who has worked with him for many years, said that he was surprised that Gonzales spoke so freely, because he is a man of few words. 

After the interview, I stopped to order food and had to wait for a bit because the restaurant had a line. It was clear that people love the food that Tito’s Tacos serves and the food that Severiano cooks with love. 

Dolores Quintana: When did you first decide you wanted to be a cook?

Severiano Gonzalez: When there was an opportunity [at Tito’s Tacos], when they gave it to me. I took it. 

Dolores Quintana: But I wondered if your family cooked a lot and if you learned how to cook at home. If you loved cooking with your family in your home, if that’s where your desire to cook came from. Also, I know that the cuisine in Mexico is different from what people in the United States know as Mexican food. 

Severiano Gonzalez: Yes, my family always cooked, but restaurant cooking is different from homemade cooking. Home cooking is different because it’s not in a restaurant setting where you’re making tons of food all at once, but it’s also different because you’re making something for your children. Yes, I agree, Mexican food in Mexico is much different than Mexican food in the United States. 

When the opportunity was given to me, and I found that I loved working here at Tito’s, I took that opportunity because I wanted to grow. I wanted to learn. I was taught by the ones that came before me, the managers and the bosses that I worked with before when I was young. They taught me everything about the restaurant business: how to cook and how to manage the volume. Tito’s is a family business, and the ingredients have been in the family since the business started. They haven’t changed, so I have learned the Tito’s way. 

Dolores Quintana: How long have you worked at Tito’s?

Severiano Gonzalez: 40 years. I started as a runner and a server, and then moved up to making food for the customers. I have been the senior cook for 25 years. I am in charge of cooking beans, rice, and enchiladas, and in charge of always being on top of what they need in the front of the house. 

Dolores Quintana: Does that mean that part of your skill as a cook is knowing and anticipating the needs of the business throughout the day? Is it that you have an eye for those needs or training?

Severiano Gonzalez: It’s both. I was very well trained to be on top of what is needed out in the front, and because I was so well trained, it has given me the eye to watch what is needed and to know what will be needed. I do this daily, so it’s something that comes naturally now. 

I love what I do, and I’m very good at it, and I always strive to do my best when I am working. 

Dolores Quintana: I’ve noticed that to cooks and chefs, cooking is more than just a job. It’s like a passion that is within them. How do you feel about your work?

Severiano Gonzalez: You have to be very vigilant when cooking because you know you want to make sure everything is coming out correctly. You’re right, what you say is correct. It’s a passion, and you do it, not just with passion, but with your heart.

Dolores Quintana: Cooking is a craft, and like a lot of other crafts, like writing or filmmaking or acting, or dancing, it’s also an art. I believe that chefs and cooks know that there is a magic of creativity involved. I think it is very similar. I’ve heard it described that they just want to feed people, and it’s just what makes them happy, you know? When they see people enjoying their food, they say, “My life has meaning.”

Severiano Gonzalez: It is a great pleasure to see people love what they’re eating, especially when the food is something that you’ve cooked.

Dolores Quintana: Is there anything like a specific dish or a type of food here that you really enjoy? 

Severiano Gonzalez: I eat a bean, cheese, and rice burrito and one taco with cheese every single day.

Translator: When I started here, I asked him because I saw what was on his plate every day. I try to take care of myself, and I love Tito’s. But sometimes, I have to hold back. I asked him one day, “Do you eat here every day?” Severiano said, “Every day. Since the day that I started working here.” That’s why when you ask that question, I smiled because I know what he eats, and that’s what he has eaten every day for 40 years. 

When he was in Mexico, he grew up eating a lot of beans, and he was raised on them, so he loves beans. 

Severiano Gonzalez: I cook them in a way that I think someone will enjoy. I cook them in a way that I enjoy the food when I eat it. When I’m making the food, I’m thinking about how to cook them the Tito’s way, but also how I enjoy eating them. I have ordered beans at other restaurants, and I can tell when they are canned beans. It’s not just the color, the beans that I cook must have the right flavor, the right texture, and they must be hot. 

Founded in 1959 by Benjamin Davidson and now run by his granddaughter Lynne Davidson, Tito’s Tacos is an iconic Mexican fast-casual restaurant in Los Angeles. Known for its “folded” hard shell tacos and burritos beloved by celebrities, locals, and visitors, Tito’s menu features crispy beef tacos, tamales, burritos, enchiladas, tostadas, and guacamole, among other dishes. The award-winning cuisine is made from scratch using original recipes and served to thousands of loyal fans daily, often by employees who have been with Tito’s for decades. Available for takeout or delivery.

<>Related Posts

Palisades Students Display ‘Banners of Hope’ to Heal Community

June 6, 2025

June 6, 2025

A new initiative includes restocking art supply closets at participating schools and offering free arts-based healing programs A new art...

THIS WEEKEND: Paliskates’ Fire Relief Jam to Feature Professional Skaters and Competitions

June 6, 2025

June 6, 2025

Prizes will include cash and a week at Skate Camp. Dozens of sponsoring organizations, vendors, and food trucks will be...

Peacock Declares ‘BLSH*T Day’ with Free Burgers Across L.A. to Celebrate “Poker Face” Season 2

June 5, 2025

June 5, 2025

Streaming Platform Partners With 13 Burger Spots for One-Day Giveaway on June 7 To mark the return of its mystery...

Marina del Rey Sportfishing: A Great Day on the Water

June 5, 2025

June 5, 2025

Fishing is a pastime like no other, America’s Most Popular Outdoor Activity for Year in and Year out! You can...

Santa Monica City Council Votes to Limit Public Comment During Meetings

June 5, 2025

June 5, 2025

The decision follows months of discussion, beginning with a March 11 meeting where the council explored ways to balance efficiency...

THIS WEEKEND: Animal Shelter to Host Annual Open House Fundraiser 

June 5, 2025

June 5, 2025

The event invites the community for an afternoon of activities, including shelter tours to meet adoptable animals, many of whom...

Film Review: The Phoenician Scheme

June 5, 2025

June 5, 2025

FILM REVIEWTHE PHOENICIAN SCHEMERated PG-13101 MinutesReleased June 6th  Wes Anderson movies aren’t for everyone, and they’re not meant to be....

Fogo de Chão Unveils Fiery Off-Menu Cocktail, the Paper Flame

June 5, 2025

June 5, 2025

Tequila-Based Drink Features a Dramatic Tableside Presentation Fogo de Chão has unveiled its first-ever secret cocktail, the Paper Flame, an off-menu specialty...

Palisades Restaurants to be Supported at Westside Benefit This Weekend

June 5, 2025

June 5, 2025

Local vendors, many impacted by the fires, will have booths with all vendor fees waived, and proceeds from on-site sales...

(Video) See How CO2 Laser Treatment Removes Wrinkles and Scars

June 5, 2025

June 5, 2025

To Book an Appointment, Go to Mirrormirrormedspa.com To Book an Appointment, Go to https://t.co/T2Rxg30Z1N pic.twitter.com/52vzQMmHJZ — Santa Monica Mirror (@SMMirror)...

(Video) Sea Lions Return to Ocean as LA’s Toxic Algae Crisis Ends

June 5, 2025

June 5, 2025

The crisis led to dead dolphins and sea lions washing ashore in Venice and Santa Monica in recent months The...

Film Review: Dangerous Animals

June 4, 2025

June 4, 2025

By Dolores Quintana There’s nothing quite like a good shark horror movie, especially since we are heading into summer. With...

Marelle Launches ‘The Guest List’ With Renowned Chefs and Friends Alan Wong and Raphael Lunetta

June 4, 2025

June 4, 2025

Santa Monica’s New Chef Series Debuts With a Culinary Celebration of California and Hawaiian Flavors Marelle, a coastal dining destination...

SMPD Respond to Bomb Threat Hoax at Donald Douglas Loop

June 4, 2025

June 4, 2025

No individual matching the caller’s description was found, and a search of the area revealed no suspicious devices Santa Monica...

Tenants Sought for Former Rusty’s Surf Ranch Space on Santa Monica Pier

June 4, 2025

June 4, 2025

4,112-Square-Foot Retail Space with Commercial Kitchen and Oceanfront Patios Awaits New Operator A 4,112-square-foot retail space at 256 Santa Monica...