At Tacos El Brother, the start is simple: a deep and dark saucepan that, after a slow-frying process, would reveal what many argue to be the best carnitas Mexico has to offer. The start of owner Rogelio Reyes is just as humble. Since inheriting the recipe as a young boy from his father in Copándaro, Michoacán, his family has prided itself on two things: their food and relentless work ethic. Both being crucial as Rogelio made his way to the states, committed to making his dream of having a restaurant come true, even while working in the heat of the fields. Sure enough, Tacos El Brother was born, being named after his involvement in the church at the time. Today, the restaurant has a happy home in the heart of Oxnard.