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    Tacodeli to Open 2nd Plano Location on July 25

  • Industry News July 18, 2018
    Kathy Tran
    Tacodeli first opened its doors in 1999 at the original location of Barton Skyway and Spyglass in Austin, Texas.

    Tacodeli, the Austin-born taqueria by chef/founder Roberto Espinosa and partner Eric Wilkerson, will open its second Plano, Texas location on July 25 at 2401 Preston Road at the intersection of Preston Road and W. Park Blvd. This marks the fourth Tacodeli restaurant currently in the Dallas-area market.

    The fast-casual neighborhood restaurant is open daily for breakfast and lunch, offering a menu of more than 40 handcrafted tacos made with fresh ingredients—many of which are organic and locally sourced.

    The commitment to superior ingredients is the foundation for a diverse and creative menu that draws inspiration both from Roberto’s Mexican heritage and the culinary creativity found in Austin and across Texas.

    From the Otto and the Jess Special at breakfast, to the Cowboy and the Mojo Fish Taco at lunch, there is something for every discerning palate. Versatile and accommodating, the menu offers multiple vegetarian breakfast and lunch options, a vegan taco, and all tacos are gluten free when ordered on a corn tortilla.

    Add in the Daily Specials—10 spread across the week—and a regular rotation of breakfast and lunch Specials of the Moment, it is hard not to find something new and delicious with every visit.

    Since the beginning, Roberto and Eric have been strong believers in local and sustainable sourcing built on long-lasting relationships with local and regional farmers and ranchers. Whenever possible they source certified organic or all-natural products.

    High quality meats such as HeartBrand Ranch Akaushi beef, USDA organic and certified humane pork as well as no antibiotics ever and all-vegetarian diet chicken are used. Seafood is sourced from responsible and sustainable fishmongers.

    Dressings, salsas and sauces are all made in-house with authentic Mexican flavors. Agua frescas and the dairy-free horchata are made with local produce and organic evaporated cane juice. Chips made with organic masa are also a part of the carefully curated menu.

    Together, Roberto and Eric have built a team with a shared passion for community building, quality ingredients and of course … creative and exceptional food. Just as important is the desire for their team to enjoy life to its fullest. Every restaurant closes daily at 3pm to allow for employees to spend more time with family and pursue outside interests. It also ensures Tacodeli team members are refreshed and ready to provide a friendly and welcoming experience for guests.

    Roberto Espinosa was born and raised in Mexico City. His exposure to interior Mexico City street tacos, experience working as an apprentice chef in the Yucatan, travel in Central Mexico, and many of Mexico's coastal regions have all had a profound influence on his approach to food.

    Tacodeli first opened its doors in 1999 at the original location of Barton Skyway and Spyglass in Austin, Texas. Eric Wilkerson joined Tacodeli soon thereafter as a Partner and Owner. Tacodeli now operates 10 locations in Austin, Dallas, Plano and Houston, with a restaurant opening at Austin-Bergstrom International Airport in the fall of 2018 and a downtown Austin location set to open in early 2019. 

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.