Opened in July 2013 by Miami restaurateurs Michael Boles and Niloy Thakkar, Huahua’s elevates the taco’s presence in South Beach. The concept pairs traditional Mexican favorites with avant-garde offerings crafted by Culinary Institute of America–trained chef Todd Erickson.
In celebration of National Taco Day on Friday, October 4, Huahua's Taqueria is offering diners a sweet taco special, with executive chef Todd Erickson's Apple Pie Taco.
"At Huahua's, we feel like tacos are now as American as apple pie," Erickson says.
The Apple Pie Taco is a hard-shell taco coated with cinnamon sugar, filled with flan custard, apple-pie filling, and topped with whipped cream. The taco is available only on National Taco Day for $3.49.
Open for previews for less than a month, Huahua’s Taqueria—the newly launched brand serving a menu of traditional South of the Border favorites, as well as an eclectic array of contemporary tacos by the team at HaVen Hospitality Concepts—has already captured the interest of Miami Beach locals and visitors alike.
As of Monday, July 1, 2013, the taco shop opened to the public. Located in the heart of South Beach, the eatery is available for take-out or kicking back with a taco and a cold cerveza any day of the week.