There’s a story woven into every dish at Ta Culichi, a story that begins far from Greeley, in the bustling heart of Culiacán, Sinaloa, Mexico. It begins with the Solís family—Edith and Joel, alongside their sons Jahir and Maximiliano—who felt a calling that would take them hundreds of miles north, to a place they would soon call home. In 2014, guided by pastors, family, and friends who assured them that Greeley would bring opportunity and community, the family left behind a thriving life in Mexico. While they had built a business and established roots in Culiacán, something larger drew them onward: a desire to raise their children in a place where faith, family, and work ethic could guide every decision.
From a beloved food truck (SevenFish) to their first location on 9th Avenue and now to a beautifully remodeled space in the former Fat Albert’s building, Edith Solís shares insights into their roots, vision, and the passion behind every dish.
What inspired you to pursue a path in the culinary world, and how did your family background influence that decision?
From a very young age, cooking was a central part of my life, thanks to my mother. I grew up surrounded by the flavors, aromas, and traditions of our homeland in Culiacán, Sinaloa. My family always valued food not just as sustenance, but as a bridge to connect generations. That love for sharing, for gathering around a good table, is what inspired me to follow this path. More than a business, cooking is a way to honor our roots and share them with others.
Can you share a memorable story from your time running the SevenFish food truck?
With SevenFish, every day was an adventure, but one experience I’ll always remember was serving an older couple who told us our shrimp tacos reminded them of their honeymoon in Mazatlán more than 30 years ago. Seeing how a simple dish could awaken such special memories made me realize that we were doing more than selling food—we were connecting emotions, cultures, and memories. That moment reaffirmed my purpose and the vision for what I wanted to build long-term.
How do you ensure that every dish served at Ta Culichi reflects the flavors and traditions of your hometown, Culiacán?
Every detail at Ta Culichi—from selecting ingredients like our seafood to preparation and presentation—is inspired by the streets, markets, and homes of Culiacán. We strive to remain true to authentic flavors: using family recipes, homemade techniques, and fresh ingredients. Even small details, like our sauces and marinades, are made just as they are back home and personally prepared by my children, my mother, my husband, and myself. We want every guest to feel like they are tasting a piece of Sinaloa without leaving Greeley.
What does it mean to you and your family to see your restaurant become such a cherished part of the Greeley community?
It is a source of pride and a true blessing. Seeing how warmly the community has welcomed Ta Culichi fills our hearts. We came with humility, seeking to share our culture and our roots, and it is inspiring to see families in Greeley—both Latino and American—feel welcomed and connected to what we offer. For us, Ta Culichi is not just a restaurant; it is an extension of our home, and seeing the community make it their own is deeply meaningful.
How do you balance the demands of running a restaurant while maintaining a close, family-oriented atmosphere?
Finding balance is a constant challenge, but for me, it’s essential to maintain a sense of family with both the team and our guests. We organize schedules carefully, delegate responsibilities, and always prioritize open communication. Beyond logistics, we foster an environment where everyone feels valued. We believe that when the team is united and motivated, that energy is reflected in every dish and every experience for the customer.
What role does your family play in the daily operations of Ta Culichi?
My family is at the heart of Ta Culichi. They have not only supported me from the beginning, but they actively participate in many areas—from cooking and guest service to creative menu decisions. This isn’t just a family business; it’s a shared dream, and everyone contributes their passion to make it a reality. Our goal has always been to innovate and build together, which keeps us closer and shows in every corner of the restaurant.
Looking ahead, what are your hopes and dreams for the future of Ta Culichi and your family’s legacy?
Our dream is for Ta Culichi to continue growing as a symbol of cultural pride and community connection. We want to put the names of Sinaloa and Greeley high, continue generating meaningful jobs, and expand without losing our essence—maintaining quality, authentic flavors, and personal service that have defined us. Long-term, I hope this project becomes a legacy for my children and for other families, not just as a business, but as an example of what can be achieved through hard work, passion, and love for your roots. We want everyone—our family, our guests, and the community—to see in Ta Culichi a story of identity, effort, and family unity.
Edith Solis’ Final Thoughts
The story of Ta Culichi is more than just about food; it is a testament to identity, family connection, and dreams that cross borders. Every dish tells a story, and every guest who walks through the doors becomes part of the family. With the flavors of Culiacán as their banner and love for God and family as their driving force, the future of Ta Culichi promises to remain as authentic, innovative, and delicious as ever.
"Every detail at Ta Culichi—from recipes to sauces—is made by my family, so guests feel they are tasting a true piece of Sinaloa without leaving Greeley."
"Ta Culichi is more than a restaurant; it’s an extension of our home. Seeing the community embrace it—families both Latino and American—and make it their own is deeply meaningful and fills our hearts with pride."