New Taco place to try

[Silverback]

So I went by Atomic Taco this morning for a couple of breakfast tacos. It's in Plano, in the shopping center at Alma/Plano Parkway in front of Collin Creek Mall.

It's in the back facing the mall.

The place was lacking in atmosphere and customers at 10am this morning, but I grabbed a couple of breakfast tacos, one chorizo and egg, and one bacon/potato/egg/cheese. While the tortillas weren't fresh which is a downfall, the tacos were pretty damn tasty. They also have 4 salsas, fresh diced jalapeno, pico de gallo, and onion/cilantro on their little salsa bar for you to add as you need.

I'll probably go back to try out lunch as the guy that runs the place was super cool. But by the looks of the place, I don't expect them to be open much longer. The soda machine doesn't work, so they have can soda on the counter.

[Geor!]

Taco shops are getting to be a dime a dozen like sandwich shops/delis. There's only one I've been to that I actually look forward to going back to each time.

[Silverback]

Taco shops are getting to be a dime a dozen like sandwich shops/delis. There's only one I've been to that I actually look forward to going back to each time.

It's because people finally realized how cheap tacos and taqueria style Mexican food are to make and how much profit you can make.

It's no Pizza, but it's a close second for sure.

[DasVWBabe]

If you're in Plano, Chito's at Legacy/Chase Oaks (in the Chevron parking lot) is my constant stand-by. Absolutely love the tacos there.

[Jose]

Taco shops come and go in OC. The one thing that will keep me coming back is the quality of the tortillas, particularly the flour tortillas. To many taco shops have cheap and paper tasting flour tortillas that just turn me off.

[PattonD]

If you're in Plano, Chito's at Legacy/Chase Oaks (in the Chevron parking lot) is my constant stand-by. Absolutely love the tacos there.

We are big fans of Chito's, some of the best in the county!

[Silverback]

Taco shops come and go in OC. The one thing that will keep me coming back is the quality of the tortillas, particularly the flour tortillas. To many taco shops have cheap and paper tasting flour tortillas that just turn me off.

Agreed, Tortillas make or break a taco place for me.

One of the reasons I think Fuzzy's fucking stinks.

[bcoop]

One of the reasons I think Fuzzy's fucking stinks.

Then there's the whole thing about not being able to keep their food warm, and how they are severely lacking in flavor...

[Silverback]

Then there's the whole thing about not being able to keep their food warm, and how they are severely lacking in flavor...

oh there are definitely plenty of other reasons I don't go to Fuzzy's. There's a Fuzzy's about a block from my house right now, and I don't go there, i'll drive to The Colony and further to get tacos.

Hell, Rusty Taco in The Colony was alright, at least the tortillas were homemade, but I HATE thrown together breakfast tacos. Eggs already cooked, then just stack and wrap.

How fucking hard is it to take precooked potatoes and add them to eggs and cook them together real quick? How much time do you save having pre-scrambled eggs in a warming tray? I haven't tried their lunch/dinner yet, but I'm still willing to try, it just ticks me off. DJ's Tacos in Addison does the same shit. precooks pot/egg, bacon/egg, sausage/egg, then just puts them in a warmer all morning. They do for an in the pinch taco, but I stopped going after I found better places.

[bcoop]

How fucking hard is it to take precooked potatoes and add them to eggs and cook them together real quick? How much time do you save having pre-scrambled eggs in a warming tray? I haven't tried their lunch/dinner yet, but I'm still willing to try, it just ticks me off. DJ's Tacos in Addison does the same shit. precooks pot/egg, bacon/egg, sausage/egg, then just puts them in a warmer all morning. They do for an in the pinch taco, but I stopped going after I found better places.

It's because they batch cook. Believe it or not, it saves a lot on labor and on equipment costs. All of these places have an oven, because they batch cook other menu items (like the meats). Not all of these places have a 6 burner range, and the ones that do, typically don't want 1 or more burners taken up by a fry pan with eggs for one taco, two tacos, etc; because their range serves another purpose. Beyond that, even with a 6 burner range, you're limited to serving 12 tacos at most, at a time. That's 6 customers, 2 tacos each, assuming each customer orders 2 pot&egg, or 2 bac&egg, etc. At 3-5 minutes cook time for each taco (not including prep, garnish, and tray up), you're taking way too fucking long to make a simple damn taco. And that's only if each customer orders 2 of the same kind of taco. If they want a variety (like you and I do) of tacos, you're even more behind. I'd need 6 6burner ranges to effectively run a taco shop that way, not including convection ovens, etc.

A cheap range runs $1800+/ea. Plus it takes up sq footage. And keep in mind, kitchens don't make money, they cost money. Seating sq footage is what makes money. So they all want as small of a footprint as possible in the kitchen, and more sq footage in the dining area. Batch cooking is the most effective way to do that, all things considered (labor, equipment, sq footage, maintenance costs, energy cost, time of service, etc). I know on the surface it seems really fucking simple. But there is a LOT behind the scenes that the average consumer never sees, and never considers.



Now, I know a way that can make a la carte cooking MORE effective than batch cooking, reduce prep time by 80%, and reduce the kitchen sq footage by 30%+ depending on the concept and layout.... But that's what I call job security, and why I get paid the big bucks.

There's a little bit of sticker shock involved initially, but when you look at the total package cost, it's not bad at all. This is where methods and habits die hard, and have not caught up with technology. People don't understand it, so they can't wrap their head around it and look at it with an open mind.

[ThreeFingerPete]

So I went by Atomic Taco this morning for a couple of breakfast tacos. It's in Plano, in the shopping center at Alma/Plano Parkway in front of Collin Creek Mall.

It's in the back facing the mall.

The place was lacking in atmosphere and customers at 10am this morning, but I grabbed a couple of breakfast tacos, one chorizo and egg, and one bacon/potato/egg/cheese. While the tortillas weren't fresh which is a downfall, the tacos were pretty damn tasty. They also have 4 salsas, fresh diced jalapeno, pico de gallo, and onion/cilantro on their little salsa bar for you to add as you need.

I'll probably go back to try out lunch as the guy that runs the place was super cool. But by the looks of the place, I don't expect them to be open much longer. The soda machine doesn't work, so they have can soda on the counter.

In this day and time, not having a soda fountain just isn't going to work.

No fresh tortillas? Meh. It's right by me and I could use a new taco stand, but I won't expect to much.

[Silverback]

In this day and time, not having a soda fountain just isn't going to work.

No fresh tortillas? Meh. It's right by me and I could use a new taco stand, but I won't expect to much.

Yeah, I'm just hoping the soda fountain was just broken when I was there. I don't see how you don't have one, profit on fountain drinks is something like 10:1 when compared to cans or bottles.

[Silverback]

It's because they batch cook. Believe it or not, it saves a lot on labor and on equipment costs. All of these places have an oven, because they batch cook other menu items (like the meats). Not all of these places have a 6 burner range, and the ones that do, typically don't want 1 or more burners taken up by a fry pan with eggs for one taco, two tacos, etc; because their range serves another purpose. Beyond that, even with a 6 burner range, you're limited to serving 12 tacos at most, at a time. That's 6 customers, 2 tacos each, assuming each customer orders 2 pot&egg, or 2 bac&egg, etc. At 3-5 minutes cook time for each taco (not including prep, garnish, and tray up), you're taking way too fucking long to make a simple damn taco. And that's only if each customer orders 2 of the same kind of taco. If they want a variety (like you and I do) of tacos, you're even more behind. I'd need 6 6burner ranges to effectively run a taco shop that way, not including convection ovens, etc.

A cheap range runs $1800+/ea. Plus it takes up sq footage. And keep in mind, kitchens don't make money, they cost money. Seating sq footage is what makes money. So they all want as small of a footprint as possible in the kitchen, and more sq footage in the dining area. Batch cooking is the most effective way to do that, all things considered (labor, equipment, sq footage, maintenance costs, energy cost, time of service, etc). I know on the surface it seems really fucking simple. But there is a LOT behind the scenes that the average consumer never sees, and never considers.



Now, I know a way that can make a la carte cooking MORE effective than batch cooking, reduce prep time by 80%, and reduce the kitchen sq footage by 30%+ depending on the concept and layout.... But that's what I call job security, and why I get paid the big bucks.

There's a little bit of sticker shock involved initially, but when you look at the total package cost, it's not bad at all. This is where methods and habits die hard, and have not caught up with technology. People don't understand it, so they can't wrap their head around it and look at it with an open mind.

who the fuck needs a six burner anything? if you can't cook 10+ orders of eggs for tacos on a flat top, then you need to shut your doors. BTW they have a flat top right behind the prep line in plain site

[bcoop]

who the fuck needs a six burner anything? if you can't cook 10+ orders of eggs for tacos on a flat top, then you need to shut your doors. BTW they have a flat top right behind the prep line in plain site

You need a little milk in there for good eggs, and that's not easy to do with a flat top. It can be done, but it's more difficult and more hands on. But then you get in to, are they using real eggs, or cartons, etc.


I'm not saying my way is the only way, but my way is the right way. Lol. Most all of those places use a flat top, but for hash browns, bacon, sausage, etc.

[unkoricky]

I went to Rustys, its not bad, but im not rushing to go back. This place will not be going anywhere.

Tried Cesar Tacos in Carrollton across the street from RL Turner... not bad either,actually liked it... but like a lot of these taco joints, i dont think they'll last long.