Guillermo Campos Moreno
Guillermo "Oso" Campos Moreno is a Tijuana chef who founded Tacos Kokopelli, a street stand known for creative seafood tacos.
Career
Campos studied at Tijuana's culinary arts school and worked in restaurants around Mexico, including as executive chef at the Parque Bicentenario in Guanajuato, and abroad at Oud Sluis in the Netherlands. After a restaurant partnership in Rosarito dissolved, he used his limited savings to open a taco stand on Calle Melchor Ocampo in central Tijuana around the end of 2011, working with his brother Pablo and cook Orlando Miguel del Monte. The stand, Kokopelli, applied fine-dining technique to street tacos such as marlin pibil, grilled octopus in poblano pesto and shrimp in adobo, and soon added a sit-down location in Colonia Cacho. OC Weekly presented him in 2012 as part of a new wave of chef-driven street food in Baja California.
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Taco Kokopelli: Next Wave Chef Takes to the Streets in Tijuana". OC Weekly. Retrieved 2026-10-10.