Taqueria Zarape’s assistant manager won’t divulge the secret sauce, but knows what makes a great taco.

Cesar Gonzalez grew up near Puerto Vallarta, eating Jalisco-style food but not cooking it. Then his life took a turn for the kitchen when his brother-in-law opened Taqueria Los Gallos in Scotts Valley 13 years ago, and Gonzalez went to work for him. The duo opened a second Scotts Valley location, then Taqueria Zarape in Seaside five years ago, where Gonzalez has remained as assistant manager.

The place is busy all times of day, doing a bustling dine-in and to-go business, plus routine catering jobs with trays of taco fixings for 25-50 people. Gonzalez’s go-to menu item is the bistec ranchero, served with sides and tortillas so he can build his own tacos.

Weekly: There are so many taquerias in the neighborhood. How do you differentiate and stay competitive?

Gonzalez: A lot of people like our carnitas tacos and shrimp tacos; people love those. And our chile relleno.

I agree your shrimp tacos are outstanding. What makes them so good?

I’ve got secrets.

Can you tell me anything about the sauce?

I can’t. Sorry, sorry. My boss says, if anybody asks for secret salsas, we can’t talk.

What do you like to eat on your day off?

I like to get Chinese food, usually a chicken soup. Or I go to Betty Burgers in Santa Cruz.

You’ve been in the business for a long time. What keeps it interesting for you?

People want to customize the menu. We can do whatever you want. Some customers come in almost every day, and are always happy. We just try to make good tacos. It’s all about the customers.