Tacodeli’s May “Special of the Moment” features valued partner, Vital Farms

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Tacodeli, the “farm to taco” concept have launched their May Specials of the Moment in all locations.

For breakfast, the Jamon Suavecito ($3.50) is made with Tender Belly Smoked Ham, Gruyere and Jack Cheese Glaze, Green Onion and Scrambled Pasture-Raised Eggs from one of our valued partners, Vital Farms. Vital Farms’ core mission is to bring ethically produced food to the table by coordinating a collection of family farms to operate a well-defined set of organic agricultural practices that includes the humane treatment of farm animals as a central tenet. 

Tacodeli believes in sourcing from others that share the same mission of quality, community, health and wellness. Vital Farms is one of many. This particular Special of the Moment is back by popular demand! It’s available 7 – 11 a.m. on weekdays and 8 a.m. – 3 p.m. on weekends.

During lunch, guests can enjoy the light and refreshing, Aguachile ($4.25) made with Texas Gulf Shrimp, Fresh Lime Juice, Serrano Tomatillo Salsa, Avocado and Radish. The Aguachile is perfect for the warmer weather and right in line with Tacodeli’s mission of providing healthy taco offerings as well as indulgent. The flavor is bright and acidic with a buttery finish from the avocados. The lunch special is available from 11 a.m. – 3 p.m. every day.

THE CULTURE 

Together, Roberto and Eric have built a team with a shared passion for community building, quality ingredients and of course…creative and exceptional food. Just as important is the desire for their team to enjoy life to its fullest. Every restaurant closes daily at 3pm to allow for employees to spend more time with family and pursue outside interests. It also ensures Tacodeli team members are refreshed and ready to provide a friendly and welcoming experience for guests.

HISTORY 

Roberto Espinosa was born and raised in Mexico City. His exposure to interior Mexico City street tacos, experience working as an apprentice chef in the Yucatan, travel in Central Mexico, and many of Mexico’s coastal regions have all had a profound influence on his approach to food.

Tacodeli first opened its doors in 1999 at the original location of Barton Skyway and Spyglass in Austin, Texas. Eric Wilkerson joined Tacodeli soon thereafter as a Partner and Owner. Tacodeli now operates 11 locations in Austin, Dallas, Plano and Houston, with a downtown Austin location set to open May 2019.

 

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Filed under Crave, Steven Doyle

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