historia

The duo, Austin Melrose and Zachary Patterson, have been curating the concept for years, inspired by their extensive travels south of the border. While representing their Los Angeles bars, they would further explore the customs and cultures close to their heart. Throughout these trips they have collected art and décor materials which Melrose has incorporated into his design of the venue. Melrose wanted every inch of the place to feel like a memory reminiscent of their experiences with street food, surf, and moto culture.

comida

Umbrella taCO., which pulls its inspiration from Baja, Oaxaca and L.A. taquerias, embodies the soul of modern day Melrose Avenue while continuing the culinary traditions of Mexican culture. Owners Melrose and Patterson wanted to relive the feeling of jumping off a surfboard in Puerto Escondido and grabbing a Oaxacan mole taco or racing a motorbike through Baja and pulling over to get a fish taco. To ensure its authenticity they turned to Chef Juan Catalan, the mastermind behind the grab-and-go menu.

Born in Guerero, Mexico and raised in Koreatown, Los Angeles, Catalan’s first kitchen gig was at age 6 alongside his mother, learning and developing family recipes like tamales and salsas. He would later sell them on the street at 9 years old and claim the recipes as his own. Catalan would go on to attend culinary school and end up working at Katsuya Hollywood before he joined Umbrella Hospitality Group’s Tiki palace, LONO Hollywood in 2017.

Catalan’s inspiration for this cuisine is rooted in his family history, while also incorporating other cultural subtleties. His Mole recipe is a point of pride as it’s often entrusted from generation to generation. His Aguachile gives a nod to his Japanese cooking background, utilizing kombu and yuzu for punches of flavor. While he stands behind the components in every dish, these two are what he is proudest to share with Los Angeles.

The one common variable between all of Catalan’s tacos are his standout homemade tortillas. Made with locally sourced masa, they are hand-pressed to order. Chef finds this to be vital not only in honoring Mexican tradition but also for bringing out the best qualities of the food.  As Chef as always says “Make it with love, people will feel it if you do!”

bebidas

The beverages at Umbrella taCO. are fun, vibrant, and inspired by traditional Mexican flavors. On the menu are house-made aguas frescas, crushable agave-based cocktails, and a wide variety of refrescos (sodas).

The team had a lot of fun creating the spirits menu. It exclusively features agave varietals, priced in a way to invite everyone to experience the true taste of Mexico with a wide selection of Mezcal and Tequila. While eating their tacos and tamales, they encourage guests to explore the different regions and terroirs of Mexico by the glass. All of the Espadin is only $6/pour, and both agave nerds and newcomers alike will lose their mind as they drink rarer Mezcales such as Pechuga, Tobala, and Tobaziche for only $8-12 each. The team feels the price-point of these spirits should be approachable and accessible. They want everyone to be able to have a great taco while enjoying these delicious spirits without breaking the bank.