The award ceremony, often referred to as the culinary Oscars, took place on Monday at the James Beard Foundation.

Pulido, a young Mexican American chef, proudly delivered her acceptance speech in a bilingual mixture of English and Spanish. She expressed her deep gratitude for the recognition and emphasized her pride in representing the Rio Grande Valley. With enthusiasm, she proclaimed, "¡Viva Mexico!" to a resounding applause.

Hailing from a small town in South Texas, just minutes away from the Mexican border, Ana Liz Taqueria has achieved remarkable success despite its humble beginnings. With only five tables, the taquería gained recognition as a "pilgrimage-worthy spot" by Texas Monthly. Much of the credit for this accomplishment is attributed to Pulido's homemade tortillas, which have become a signature feature of her menu.

Pulido's culinary journey has been influenced greatly by her travels to Mexico, inspiring the flavors and techniques showcased in her dishes. Notably, her chile relleno taco and chef-recommended espadas have won rave reviews. The dedication to authenticity extends to Pulido's tortilla-making process, where she nixtamalizes corn herself to retain its nutritional benefits and maintain an organic, GMO-free product.

While her flour tortillas are lovingly made by her mother, Pulido takes pride in crafting her corn tortillas from scratch. This commitment to quality and tradition has garnered attention and praise from both customers and critics alike.

The success of Ana Liz Taqueria has not come without its challenges. After losing her corn tortilla supplier, Pulido took it upon herself to learn the art of making tortillas. The result is a unique and simply made product that sets her taquería apart from the rest.

Ana Liz Pulido's culinary journey began in her teenage years when she worked alongside her father in his taquerías in Mexico. Inspired by his passion for food, Pulido embarked on her own entrepreneurial path, starting with selling her creations like chamoyadas and loaded tortilla chips.

Paying tribute to her father's influence, Pulido expressed her heartfelt gratitude onstage when accepting the James Beard Award. Her win comes just two years after opening Ana Liz Taqueria in 2021, an impressive feat that attests to her talent and dedication.

Looking to the future, Pulido has recently acquired the space adjacent to Ana Liz Taqueria, signaling plans for expansion. This is a testament to the restaurant's growing popularity and the community's support for Pulido's culinary vision.

As Ana Liz Pulido takes center stage, her James Beard Award serves as not only a personal triumph but also a source of inspiration for aspiring chefs and a celebration of the rich cultural heritage of the Texas borderlands. Her win signifies the rise of a talented young chef who, through determination and passion, has elevated the South Texas culinary scene to new heights.