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Tacos used to be simple: form some Mexican-spiced protein onto a house-toasted tortilla, add some salsa, onion and cilantro. But then gourmet tacos started popping up on menus across the country, with offerings rising more than 32% between 2010 and 2015, according to a Techtronic report. Today, kitchens are serving up just about anything on a taco shell, fusing seasonal and southern flavors with Mexican flare. Lamb, fried chicken, smoked pork — if it can fit in a shell, it's on the menu.