Photo courtesy of Tacodeli
For the first time in Tacodeli’s 22 year-history, it’s releasing a new menu.
New cocktails, beer and dinner options will launch Aug. 24 at all Tacodeli locations, including at Sylvan Thirty.
“As we grow as a restaurant company, we continue to focus on providing our guests the best quality sourcing and preparations,” chef and founder Roberto Espinosa said. “We are thrilled to introduce vibrant new alcohol and dinner menus that we hope our guests find as exciting as we do.”
The new beverage menu boasts margaritas made with blue agave tequila and local craft beer and cider.
A SenoRita Margarita will be available on the rocks and frozen, made with tequila, cane sugar, orange liqueur and fresh squeezed lime juice. Flavor additions such as watermelon and horchata can also be swirled into the margs. And if you want your margarita to go, Tacodeli will make it in 16 oz. or 64 oz. batches.
New dinner items include a Pastor Yucatan cooked in a banana leaf, made with pork butt, achiote mix, red onion and served with Mexican rice and beans and tortillas. Mole de Pollo, Escalopas Especiales and Arrachera Flank Steak are also making the new menu. Esquites, also known as Mexican street corn, will join as Tacodeli’s newest side item.
“Your old favorites that made you a fan of Tacodeli in the first place will still be around,” Espinosa said. “We are just adding to the guest experience and feel confident our new guests and loyal fans will approve.”
Tacodeli operates 11 locations across Texas. The first to open was in 1999 in Austin.
