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How District Taco is paving its own wayHow District Taco is paving its own way

What started as a food truck has now become brick-and-mortar – and is beginning to franchise

Holly Petre, Assistant Digital Editor

April 19, 2023

Osiris Hoil and Marc Wallace started their business with a food truck. When it was time to launch, there were no permits left in D.C. for food trucks, so they moved their business to Rosslyn, Virginia.

In the 13 years since, District Taco has expanded into brick-and-mortar and the two founders are now franchising the business.

What makes the concept unique are the flavors, which come straight from Hoil’s native Mexico, specifically the Yucatan Peninsula.

“I was raised in the Yucatan Peninsula and brought the recipes my mother used to create our food truck-based business,” Hoil wrote in an article published by District Taco. “Now with 15 brick-and-mortar restaurants, we receive online comments about our food not tasting like the Mexican food customers have tasted before or are used to from other restaurants. We know that’s most likely because they’ve only been exposed to Tex-Mex or Americanized Mexican cuisine. We want to introduce those people to a variety of authentic Mexican food that is made of fresh, simple ingredients and prepared the way of my ancestors.”

Hoil and Wallace were originally neighbors when they began this business together. Wallace was fascinated and delighted by Hoil’s cooking skills and the flavors from the Yucatan.

That special cooking includes house-roasted tomatoes and chilies from local farmers, plus the breakfast tacos that the concept initially started with, made with local, cage-free brown eggs.

The two decided it was time to franchise in 2020. The process was slow going, however, because they wanted to do it right.

They eventually settled on a traditional franchise model, but it still took time before moving forward.

The brand last year signed a five-unit franchisee in the D.C. market, and a 10-unit deal in the Virginia Beach area.

District Taco is now looking to expand north to New York, south to Florida, and as far west as Kentucky and Ohio.

Vote for District Taco in the Taco Showdown on LinkedIn or Instagram.

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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