Back in 1995, the Tex-Mex dining scene in Winter Park experienced a culinary fast-casual revolution. Brian Wheeler, affectionately dubbed the “Big Taco,” introduced a hometown, fast-casual Tex-Mex concept, named Tijuana Flats, that eventually swept across multiple states with 140 locations. Today, after years of accolades, ventures, and setting the standard, the Wheeler Family, led by oldest son, Jake, has reintroduced Orlando to the essence of authentic, made-to-order Tex-Mex with the opening of Big Taco at Casselberry Commons, 1455 State Road 436, Unit 117, Casselberry, FL 32707.
“I’m very lucky to be given the opportunity to continue such a legacy,” says Jake Wheeler, general manager. “I’ve been working in the family restaurants my entire life, and I realized we are more than a place that just serves food. We create a unique community filled with people from different walks of life, it truly is something special and I hope to continue it for many years to come.”
Upon entering Big Taco, there’s an immediate essence of cool, old Las Vegas with a distinct, strong personality. It offers a cool, edgy nonchalance, representing an individualistic style that’s daring yet effortlessly chic. It’s Big Taco’s homage to those who dare to stand out.
The Wheeler’s have established a unique category to how Big Taco operates. Instead of fitting into the “fast casual” box, their newly established “service-first quick casual” perfectly captures the new concept’s spirit. Cashiers are now called guest service ambassadors, there to enhance the guest experience. Ambassadors rotate around the tables delivering food, ensuring everything is to the guests liking, refilling drinks, and all the way through to cleaning up the mess after the guest departs.
Promising an inviting ambiance while encapsulating a “big attitude,” Big Taco is poised to provide a deliciously nostalgic trip down memory lane of authentic made-to-order Tex-Mex. “We’re getting back to our roots,” stated Jake Wheeler, Big Taco general manager. “Today there are too many choices, and many over the top. We’re returning to what started it all for our family in the first place – tasty, simple, made-to-order Tex-Mex. We understand that many are craving the simplicity of an ‘uncomplicated taco,’ so now they can have it again.”
Big Taco will serve up authentic Tex-Mex cuisine with a focus on simplicity and robust flavors. The menu will include all the classic dishes, like tacos, burritos, quesadillas, enchiladas, and salads. Specialties include items such as a chili smothered burrito – and more.
“Our vision is to create the simple, rich flavors of authentic Tex-Mex,” continues Jake Wheeler. “Couple that with our secret ingredient of family legacy. My dad started rolling burritos and crafting tacos back in 1995. That passion called us back and we’re staying true to our mantra of simplicity, which we’ve now rolled up into Big Taco.”
Brian Wheeler started Tijuana Flats with a line of hot sauces created in his garage. His dad, Chester Wheeler, loaned him the money to officially open the first Tijuana Flats in Winter Park, Fla. in 1995. With the support of business partner and restaurant veteran Camp Fitch, who joined as CEO after the launch of the third Tijuana Flats location, together they expanded the concept to 140 locations across multiple states. Tijuana Flats wasn’t just a restaurant; it was a movement celebrating the core values of simply good Tex-Mex.
In 2015, Brian sold his beloved restaurant business to AUA Private Equity and shifted gears to pour his heart into his second culinary venture, Tibby’s New Orleans Kitchen, which was launched in 2011. With his family’s New Orleans roots, Tibby’s wasn’t just a restaurant; it was home. Through Tibby’s, Brian’s primary focus was twofold: serving mouthwatering New Orleans delicacies and grooming the next generation of Wheelers, sons Jake and Gavin. Under Brian’s guidance, both sons submerged themselves in the art and science of restaurant operations, ensuring the Wheeler legacy was in secure hands.
Big Taco is a testament to a family’s dedication to mastering restaurant operations and the passing of the torch to the next generation. Reflecting on his journey, Brian says, “I had the incredible fortune of teaming up with my dad early in my restaurant career. After launching my third restaurant location, he stepped in as CFO. Those days working side-by-side, sharing the same drive and passion to create something remarkable, were invaluable. Now I get to channel the same spirit my dad had for me through Jake and Gavin. They grew up in our second concept, Tibby’s New Orleans Kitchen. I genuinely believe they can take this as far as they dream. Just as my dad did for me, I’ll be cheering them on and offerings guidance every step of the way. And the future of Tex-Mex in Orlando should be simple and tasty.”
The 2,000-square-foot Big Taco location seats up to 65 people and employs 40 people at any given time.
