Tacos are an under-explored food group among profit-loving, Millennial-seeking restaurants. Why is that? Here’s a list of possible reasons:
—Operators are leaving the shells to Taco Bell.
—Tacos don’t fit into the operator’s current BBQ, Thai, breakfast, steak, etc., concept.
—Soft, wrapped flour tortilla burritos are easier to deal with, so scrub the delicate shells.
To that I’d say, try not to be so stiff in your thinking about tacos. Follow the flimsy of Taco Bell that a year ago introduced Waffle Tacos for breakfast—a warm waffle filled with scrambled eggs, topped with bacon or sausage patty and cheese and served with a side of syrup.
Let’s break down the other reasons. Tacos don’t fit in a Thai-themed restaurant? Tell that to Thai Taco, a Mexican chain in Thailand. You can do a taco to match any theme. You know Famous Dave’s—as in BBQ—has grilled soft shell tacos on the menu because it wanted more Millennials? The brisket taco holds jalapeno pickled red onions, pico de gallo and fresh jalapenos. The pork taco includes grilled pineapple, pico de gallo and fresh jalapenos. Hmm.
Then there’s that idea that burritos are easier than tacos. For this, we have to use our imaginations. Denny’s has a college campus brand called The Den. Because of the young, rosy-cheeked audience, it offers some menu items not found at a traditional Denny’s, like the Veggie Mash Up Burrito. That is its veggie burger wrapped in a tortilla with pepper jack cheese, fire-roasted peppers and onions, sliced mushrooms, black beans and spicy mayo served with salsa and sour cream. Could not a version of this become a crunchy taco? The Den also has a Guacamole Chicken Burrito and Prime Rib Burrito—any of which could be a taco.
Really, anything could go in a taco shell, but the most creative inspiration may come from taco food trucks—expert at taking one concept and doing it well. Consider the Street Tacos sold from the Taco Republic Truck in Kansas City, Missouri. Here are five of its tacos:
- Cochinita Pibel: Yucatan-style roasted, marinated pork, pickled purple onions and tostones
- Tecate Barbacoa: Beer & chile braised beef brisket, cilantro and onions
- Old School: Ground beef, potatoes, spinach, cheddar & jack cheeses and pico de gallo
- Papi: Marinated tenderloin, chimichurri, grilled corn, caramelized onions, sautéed peppers and queso fresco
- Tocino: Pork belly, salsa verde, cilantro, onions and chicharrones
According to Mintel, the top five taco-types mentioned on menus are taco (all by itself), seafood taco (think fish taco), chicken taco, beef taco and breakfast taco. Ah, breakfast tacos. There’s an opportunity, besides Taco Bell’s Waffle Taco.
Here are some breakfast taco examples from Mi Madre’s Mexican Restaurant in Austin:
- Bacon, egg, potato, cheese taco
- Smoked bacon and eggs taco
- Sausage, egg, potato and cheese taco
- Black bean, eggs and cheese taco.
One San Antonio restaurant, that shall remain nameless, offers breakfast tacos—served by waitresses dressed in lacy lingerie.
I guess all this is to say that tacos don’t have to be taken too seriously. But they do need to be taken seriously.
Tell me what you think.
Jody
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