Chronic Tacos, the California-inspired Mexican grill, has seen an increase in popularity and demand for quality tacos across North America with no slowing in sight. The state of the taco heading in to 2016 is looking strong as the “better” taco movement gains momentum.
Evidence of the craving for a better taco can be seen in Chronic Tacos expanding its franchise to include more than 15 new locations across North America in 2016. The fast-casual franchise uses third generation recipes to create fresh, authentic Mexican food, differentiating Chronic Tacos from other chains.
“Chronic Tacos is unique in that we stay true to our traditional recipes while continually innovating and working to improve and deliver the best experience for our customer,” says Michael Mohammed, CEO and president of Chronic Tacos. “Our locations are not typical chain restaurants, every Chronic Tacos embraces the local spirit while remaining inspired by our California roots.”
Chronic Tacos offers high-quality Mexican cuisine using locally sourced ingredients. For 2016, Chronic Tacos will also be expanding its menu to include all-natural meats and vegetarian options.
The Chronic Tacos menu currently offers burritos, tostada bowls, tortas, taquitos, flautas, salads and tacos, including a breakfast menu all day. Customers can choose from carne asada (steak), pollo asado (chicken), carnitas (slow-cooked pork), al pastor (spicy marinated pork), and fresh pico de gallo and guacamole. Seafood lovers can also order grilled, beer-battered, or baja-style fish and shrimp.
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