Modern Taco Company: Fast Food Antidote
Modern Taco Company's co-owner Daniel Simon is hands-on at his new Acadamy Road Mexican restaurant, which opened December 10.
Every day, Modern Taco Company makes between 700 and 1,000 fresh, gluten-free corn tortillas using a machine imported from Mexico.
At top speed, the machine can pump out about 20 tortillas per minute.
That's a lot of tacos.
If the first two weeks of business are any indication, the new Mexican eatery will have no trouble selling all those tacos and then some.
The Academy Road restaurant opened its doors December 10 to a packed house.
Indeed, locals were amped for the grand opening—flooding Twitter with messages of support and excitement for the new Mexican restaurant.
During a second lunch visit, the counter-service restaurant was packed again.
Three cooks, including chef Rob Thomas, pumped out tacos with remarkable efficiency from their open kitchen.
The current menu is roughly broken down into three taco categories: meat, fish and vegetarian. Customers can create their own combination of three tacos.
Meat and fish tacos cost $7.95 for three, while veggie tacos are three for $7.05. MTC will soon add a fourth taco to these combinations in response to customer requests.
(At time of writing this post, MTC also offers breakfast but will soon change to a lunch and dinner spot only, says owner Daniel Simon, who is also a partner at Carbone.)
Modern Taco Company feels like an antidote to fast-food joints. The entire menu is gluten-free. Fresh is the magic word here.
The tacos are light yet filling and don't leave you bogged down for the afternoon.
The grilled tequila shrimp taco is dressed with a simple slaw in jalapeno vinaigrette and a zig-zag of gently spiced chipotle cream.
Tender, juicy and slightly smoky stewed chicken is the heart of the Tinga taco. Fresh-cut pico de gallo and avocado cream top this simply satisfying bite. Meanwhile the frijoles taco delivered a twist: refried black beans are crowned with crunchy sweet pickled onions and quesa fresca, a Mexican cheese resembling feta but much less salty.
Heat seekers can add extra kick at the table by choosing one of three house made salsas (verde, mango scotch bonnet, medium) or one of 10 or so varieties of commercial hot sauces from nearby shelves.