“The unique quality of our food is healthy, good for you, and tastes amazing for fast casual. We can produce high-quality dishes while still keeping them gluten- and dairy-free by using flavorful ingredients.
“Latin Beet wanted to elevate ceviche to a main component of a healthy, Latin meal, so the Costa Ceviche Bowl is inspired by flavors of Peruvian cuisine. Since Peruvian food is rich in Asian influence, the Ceviche Bowl highlights Chinese flavors in a take on the poke bowl. It is, by far, our best-selling dish.”
“Tong Po Pork Tostada is one of those dishes people look at and think it doesn’t belong, but then they order it and love it. Using tacos and tostadas with nontraditional flavor profiles that nevertheless have a relation to traditional Mexican food is what we are all about.
“This tostada has been appearing on and off the Taco Bamba menu for years. The flavor profile is very aggressive, floral, and fragrant, with a lot of umami and spice, and our use of a larb dressing and a topping of pulled beef tendon makes this a unique dish.”
“Ingredient elevation is one strategy Del Taco employs to stay relevant. Our former nacho cheese profile had limited opportunities. Our Queso Blanco is the direct opposite: creamy, cheesy deliciousness, with pieces of jalapeño.
“Even though queso is an emerging trend nationwide, the tanginess is the stealth flavor that sets Del Taco’s queso apart. It’s a premium, quality ingredient, and it has led to a long runway of crave-able new products. The reception has been even more positive than expected.”
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