Tacodeli has distilled a creative, Austin, Texas-inspired vibe into a menu of unique tacos that elevate it from the traditional taqueria.
Kevin Marple
The Cowboy Taco has dry-rubbed beef tenderloin, grilled corn, caramelized onions, roasted peppers, guacamole and queso fresco.
Kevin Marple
The Carne Asada taco includes all-natural grilled ribeye, avocado, cilantro, onion and a lime wedge.
Tacodeli
The Dallas location, which opened about a year ago, is in new construction, so the design is more industrial and ecologically sensitive.
Kevin Marple
Tacodeli also offers breakfast tacos such as The Jess Special and The Vaquero.
Tacodeli
Tacodeli’s seventh unit, which will open in late March, in Houston, is going into a nearly 100-year-old building — think exposed brick and high ceilings.
Tacodeli
The first Tacodeli opened in 1999, in Austin, where the chain has five restaurants. It opens at 7 a.m. on weekdays and at 8 a.m. on weekends, and closes at 3 p.m. Breakfast is served all day during the weekend, and until 11 a.m. on weekdays.
Kevin Marple
Eric Wilkerson (left), who co-owns Austin-based Tacodeli Holdings Inc. with founder Roberto Espinosa (right), said the six-unit, fast-casual concept is built on a team that shares a passion for quality ingredients and building community.
