Meet Frank & Kaitlin Lamas (f’n K Tacos) of F’n K Tacos

Today we’d like to introduce you to Frank & Kaitlin Lamas (f’n K Tacos)

Hi Frank & Kaitlin, we’d love for you to start by introducing yourself.
Our story starts with family, food, and community. Frank grew up in Southern California, helping out in his parents’ restaurants, El Burrito and La Indiana. From them, he learned that food isn’t just nourishment—it’s a way to bring people together. Kaitlin, raised about 25 miles from Rockford, grew up in a family of small business owners, where rolling up her sleeves and talking shop were just part of daily life. Those experiences shaped who we are today: a team that loves hard work, good food, and connecting with people.

In 2017, we decided to combine Frank’s passion for cooking with Kaitlin’s passion for small business and opened F’n K Tacos as a pop-up on California’s Central Coast. By 2020, we relocated to Michigan, where we planted roots and built something special in a 700-square-foot building with a hidden patio—open-air in summer, enclosed and heated in winter. It’s small, but it works, and it’s ours.

At the heart of it all is the food. We craft every taco with care, from hand-trimmed and slow-cooked meats to fresh salsas we make in-house multiple times a week. Each bite is a reflection of our commitment to quality and flavor. Whether people are grabbing lunch or celebrating a big occasion, we want them to leave feeling like they just had something truly memorable.

One of our proudest moments came in 2023, when we hosted our first Cinco de Mayo block party. What started as a simple idea for a celebration focused at our shop turned into a full-blown community event with live music, local vendors, and, of course, tacos. It’s now a highlight of the year and a reflection of what we’re all about—bringing people together through food and fun.

Running F’n K Tacos is a daily grind, and it’s not always easy. But every connection we make and every smile over a plate of tacos reminds us why we’re doing this. For us, it’s about more than food—it’s about building something meaningful with the people and the community we care so much about.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Has it been a smooth road? Absolutely not—running F’n K Tacos has been a constant grind. Even though we’re closed Sundays and Mondays, we’re always working. Kaitlin balances a full-time job Monday through Friday and spends Saturdays at the taco shop, while Frank is there every day managing operations, cooking, and making sure everything meets our standards.

Costs are a constant battle. Ingredient prices keep climbing, labor isn’t cheap, and we’re determined to keep our tacos as affordable as possible, which isn’t easy. Business ebbs and flows, especially in Rockford, where the community is charming but functions as a bedroom town. Winter months can feel painfully slow, and it takes some creative planning to get through them.

Our space adds to the challenge. Excluding the patio seating, we’re running everything out of just 700 square feet, including the kitchen. Frank has to carefully design a menu that offers variety without overwhelming the team or the space. Making tortillas in-house is something we’re passionate about because it adds so much authenticity and flavor to our food, but it’s not cheap and requires skilled tortilleras, who are hard to find.

Staffing hasn’t been easy either. We mostly hire high schoolers because it’s been tough to find experienced professionals, possibly due to lingering effects of COVID on the restaurant industry. While we appreciate the energy our younger team brings, training and managing people with limited experience takes extra effort.

Summer brings a new set of challenges. When things pick up, it’s hard to predict demand. We’re constantly adjusting orders to keep enough in stock without overbuying, and catering has added another layer of complexity. We love being able to cater events, but balancing that with daily operations in such a small space can feel like juggling a dozen tacos at once.

It’s not easy, but it’s worth it. We love what we do, and we’re passionate about serving our community. The road has been far from smooth, but we’re committed to making it work—for the tacos, for the people, and for the community that inspires us every day.

Appreciate you sharing that. What should we know about F’n K Tacos?
F’n K Tacos isn’t just about the food—it’s about the people. We’re humbled every time someone chooses to spend their money with us, especially when they go out of their way to do so. We’ve had visitors from Traverse City, the east side of Michigan, and even Chicago. A couple recently drove an hour from Hastings after finding us on TikTok, and people passing through Michigan often stop because of a review or a recommendation. Knowing we’ve become a destination for someone’s day—or even their journey—means everything to us.

Building relationships with our customers is one of the most rewarding parts of what we do. Frank and Kaitlin love getting to know the people who visit, whether it’s a family grabbing tacos after a game or a couple excited to find a dog-friendly patio in the winter. Some customers have become good friends, and we genuinely value those connections.

We’re especially proud when people with special dietary needs find us and leave raving about how great they felt after eating our food. That hits close to home for us—after Kaitlin was diagnosed with MS in 2018, she had to cut out dairy and gluten to improve her quality of life. Knowing how tough it can be to find restaurants that take dietary needs seriously, we’ve made it a priority to offer options that are inclusive without sacrificing flavor.

Our food also has an emotional pull for many. We’ve had customers from Mexico and the West Coast tell us our tacos remind them of home, which is the ultimate compliment. It’s a reflection of the care we put into every detail, from making tortillas in-house to sourcing the best cuts of meat and preparing everything fresh.

What really sets us apart, though, is our authenticity. We’re not fancy, and we’re definitely not overly polished. We’re real people running a small business, and we don’t try to be anything else. Whether it’s cracking a joke at the counter or taking extra time to speak to kids directly and give them a tortilla to sample so they’re more comfortable, we’re always genuine. At the end of the day, we just want to serve great tacos, create a welcoming space, and make sure everyone who visits leaves happy. No fluff, no frills—just good food, good people, and a good time.

What matters most to you? Why?
What matters most to us is staying true to who we are and the values that F’n K Tacos was built on: community, authenticity, and quality. At the core of everything we do is people—our customers, our team, our family, and the community that supports us.

We believe food has the power to bring people together, and we see that play out every day at our shop. It’s in the family enjoying tacos after a soccer game, the couple stopping in on a road trip, or the regular who always comes in for a laugh and a bite. For us, it’s not just about selling tacos; it’s about creating an experience where everyone feels welcome and appreciated.

Authenticity is also huge for us. We don’t try to be something we’re not. From the way we interact with customers to the food we serve, what you see is what you get. We’re real people running a small business, putting in the work, and doing our best to make something special. People seem to connect with that, and it’s something we’re really proud of.

Quality is non-negotiable. Nothing we serve is pre-packaged. We make our salsa fresh multiple times a week, and Frank is particular about the cuts of meat he buys because things like texture, fat content, and flavor matter. People can taste the difference when the ingredients are fresh and thoughtfully prepared. Sure, some people hesitate when they see $5 for a taco, but the reality is that most meals out cost $15-$20—whether it’s tacos or something else. The misconception that tacos should be “cheap” comes from using low-quality ingredients, and that’s never been what we’re about. We stand behind the value and quality of what we serve because it’s worth it.

At the end of the day, what matters most is creating something positive—for the people who visit us, the community we’re proud to call home, and the life we’re building together. It’s not always easy, but it’s always worth it.

Pricing:

• Tacos on our Standard Menu are $4-$5, including Asada, Machaca Beef, and Pork Barabacoa
• Tacos on our Specials Menu are typically $4.50-$7, including Pork Belly, Shrimp, and Portobello Mushroom
• Breakfast Burritos are $12-$15–they’re big and filled with meat and eggs
• Quesadillas are $4 for plain cheese or $6 to add meat
• Loaded Chips are $7 for a half or $13 for a whole and people are surprised how big the portions are

Contact Info:

• Website: https://www.fnktacos.com/
• Instagram: https://www.instagram.com/fnktacos/
• Facebook: https://www.facebook.com/FnKTacos
• Youtube: https://www.youtube.com/@fnktacos
• Yelp: https://www.yelp.com/biz/fn-k-tacos-rockford
• Other: https://www.tiktok.com/@fnktacos