Roxanne's Taqueria | Our Story
Real Mexican street food made with heart
Josh Katz opened Roxanne's on August 21, 2012, with one idea: real Mexican street food, made from scratch, for everyone.
How it started
Fast, fresh, and affordable — house-made guacamole, locally sourced ingredients.
The birria effect
The birria tacos became a cult order — people drive from Rhode Island just to get them. That reputation is earned, not marketed.
Built your way
Every order is built to you — keto bowl, vegan burrito, loaded quesadilla. Every plate gets the same care.
The Sknny Chef
Josh became @SKNNYCHEF — a satirical creator making sharp, funny videos about the restaurant industry. The tagline: "I'm not SKNNY and I'm not a Chef."
A Stoughton staple
On Sharon Street south of Boston, quick lunches became weekly rituals and new faces became regulars. Simple food, real people.
