Taco Bueno announced that it has opened nine new restaurants in 2016, two franchised units, and seven company owned, with plans to open another 13 to 18 restaurants in 2017.

The company attributes its growth to the increasing demand for better quality, fresh-made Tex-Mex. “While today’s customers are demanding ever-increasing convenience, they are rejecting the factory-processed, heat n’ serve items offered by large chains,” says Taco Bueno president and CEO, Mike Roper. “Taco Bueno offers a made-in-house menu that delivers bold flavors crafted from fresh, real ingredients, a combination that is compelling to guests as well as to prospective franchisees.”

The company is rapidly expanding its franchise program, having signed four new franchise agreements in 2016.

Taco Bueno has signed a multi-unit expansion agreement with their current franchise partner, Quality Brand Management (QBM), led by Rick Verity. “Rick has been part of the Taco Bueno family for more than 10 years, operating four Taco Bueno Restaurants in Central Arkansas and one in Oklahoma,” says Taco Bueno vice president of franchising, Matt Stanton. “Given Rick’s proven strength as a multi-brand and multi-unit operator, we are thrilled to expand with the QBM team.” QBM opened two new restaurants in Oklahoma in 2016 and will continue to expand in 2017 and beyond.

Taco Bueno has signed a multi-unit franchise agreement with Larry and Kimberly Coon in their home town of San Angelo, Texas. The Coons are experienced restaurant operators in the San Angelo area as long-time franchisees for Little Caesar’s Pizza.

In the Shreveport/Bossier City area of Louisiana, Taco Bueno has signed a multi-unit agreement with Jed Blackburn and Brian Nelson, long-time residents of the Shreveport area. Jed is a successful entrepreneur and developer and Brian brings a host of skills obtained through a career in the Air Force.

West of Fort Worth, Taco Bueno has inked a deal with an experienced special venue operator to place a drive-thru restaurant in a new travel center. The travel center will feature dedicated semi-truck refueling and parking, with Taco Bueno as the primary dining option.

Roper says, “Special venues like this are an important part of Taco Bueno’s growth plans, and we are actively looking to provide dining options for customers in travel centers, airports, and other unique locations.”

“We are thrilled with the high caliber of franchisees in our system today as well as those who are joining our rapidly growing brand,” says Stanton. “We look forward to adding more multi-unit franchises in the near future.”

For 49 years, Taco Bueno has built its reputation by serving tacos, burritos, nachos, and quesadillas prepared with fresh ground beef, fresh-made salsas and guacamole, and scratch-made refried beans.

Building on significant growth in 2015, Taco Bueno has rapidly expanded in Colorado, Oklahoma, and Texas in 2016.