DINING FEATURE Taco Shack Taco joint o ers homemade Tex- Mex, family favorites in Frisco O rlando Arriaga said when he and his wife, Yoli Arriaga, served their homemade Tex-Mex food at parties they threw every Sunday, their guests loved the food and told them they should open a restaurant. Orlando said he had his eye on a 300-square- foot barbecue restaurant in Central Austin, and he repeatedly said if that space became available, “We’d do this taco thing there.” The space became available, and the couple opened their rst Taco Shack in 1996. Orlando said over time they opened six other locations, including one in Frisco in 2019. As their reach expanded so did their menu. He said they started out with simple o erings but have added many items, some of which are named after family members. Mia’s Quesadillas and Hana’s Taco, made with beans and cheese, are named after their daughters and are the meals they loved eating when they were little. He said his wife’s item, Yoli’s Tortilla Soup, is very popular. They also serve a breakfast plate of eggs, avocado, bacon, a side of beans and potatoes called Orlando’s Plate. Orlando points out that although burritos are not traditionally a Tex-Mex dish—he said it is really a California dish—they have added it to their menu and serve breakfast burritos as well as nonbreakfast options. Re ecting on the changes that have taken place over the past 27 years, he said some things have become more complicated, such as the cost of doing business and sta ng, but overall, he is happy with how things are and has set a goal to open more Taco Shacks in the metroplex in the next ve years. “I can roll away from here and know I gave people jobs,” he said. “At the end of the day, that electrician wouldn’t have gotten this work, or the landscaping guy, or the people we employ here. That makes me feel good no matter how hard it got. I get a good feeling that I am supporting people in the community.”
BY KAREN CHANEY
SHACK SUPERSTARS Taco Shack has a number of top performing items including:
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1 Taco salad with chicken fajita ($7.19) is a crispy our tortilla shell lled with chicken, fresh lettuce, tomatoes, cheese, sour cream and guacamole. 2 Beef enchiladas ($8.79) consists of two enchiladas smothered in chili con carne sauce served with a side of rice and beans. 3 The Frisco burrito ($6.45) is a 12-inch our tortilla lled with eggs, bacon, potatoes and cheese.
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Orlando and Yoli Arriaga opened the Taco Shack in Frisco in 2019. (Photos by Karen Chaney)
Taco Shack 8333 Preston Road, Frisco 214-494-2233 www.tacoshack.com Hours: Mon.-Sat. 7 a.m.-8:30 p.m., Sun. 7 a.m.-2:30 p.m.
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FRISCO EDITION • APRIL 2023
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