Chef and owner Ana Pulido said Mission helped her expand Alyssa Guerria, the taqueria she opened after culinary school. "My name is Ana Pulido, and I'm a chef owner on Alyssa Guerria," she said, adding that the business "started in 2021" and that "we have been open for 4 years already."

Pulido told attendees the restaurant began in a 550-square-foot location where the kitchen dominated and the dining area held about four tables. "And then Mission helped us out to expand our own business," she said. After that assistance, Pulido said, the restaurant now has 10 tables and a bar and can host up to about 50 people.

Pulido described the restaurant’s approach to its food: it specializes in corn-based dishes, using "two types of corn" — blue and yellow — that they "bring ... from Mexico City." She said the team mixes the corn a day ahead and grinds it daily, makes flour tortillas by hand and smokes meats on the grill to prepare menu items. "We grind it daily to give our clients the fresh ingredients," she said.

She also spoke about family influence and community ties, saying she is a second-generation taquera: "My parents used to have taquerias in Mexico," and her father inspired her to open the business. Pulido said she has lived in Mission for about 15 to 17 years and expressed gratitude to the community for its support. She said the restaurant won the "James 3 award for best chef in Texas in 2024," as she described in her remarks.

Pulido closed by thanking supporters and inviting the public to visit: "I invite you guys to come over and taste our food, and thank you for everything."