Taco Bar now open in Seaside!

Thanks for the input Joe. Being our first week we are working on a lot of things and being new, stiffness is natural for any new employees or even old ones in a new setting. I have forwarded your thoughts to the chefs regarding the seasoning. I have added cholula hot sauce from Guadalajara to the tables. You are right they should be seasoning enough to enhance flavor but not hot so as to burn folks; we have different salsas and hot sauce for that. The size if the tacos is the same as what I encountered in San Diego and the price is a little higher because my rent is the highest in the county. I made the call to only do 3 shrimp because they were falling out when I tried to eat it with 4. I'll have them add another shrimp, no prob.

One of the things we are doing is starting a Salsa Bar that will enable anyone to add salsa, cilantro onions etc... on there own as much as they want and I have noted that the bartender/cashier needs to let folks know about the Salsa Bar.

One thing, we don't have full table service. Basically you pay and take a seat and a food runner brings you your order. Most all the taquerias I went to in San Diego either had customer pick up or food runners. The concept of having a salsa bar makes this easy for everyone to serve themselves. I plan on having enough bartenders to enable guests to get a quick drink without having to stand in line too.

I liked your review JOe; you really should do this for a local paper I know. Thanks again. Dave😀

Well, I ate there today too. I have plenty of things to say, but I'll keep it brief. I love the concept of something as simple as a few tacos on the menu and a full bar. I think the location is great. The Taco Bar is nicely decorated and has a very comfortable and casual feel. The servers seem a bit stiff, like they are still next door at Bud and Alley's. They need to loosen up a bit. Maybe some of their stiffness is due to it being new, and maybe awkward since it is new. The prices? I don't mind paying for $3.50 - $4.00 in Seaside for a taco, but it better taste good. I was greeted by a friendly cashier, who I recognized from the former Seaside Shades, who took my order and money. She seemed happy to be working there. I love the limited menu, especially after getting overwhelmed with selection at Roly Poly. Keep it simple. I'd heard several good comments on the Chorizo Taco, Shrimp Taco, Steak Taco, and the Twice cooked Pork Tacos. I decided to try the Shrimp Taco and the Fried Fish Taco. The presentation was very nice on both tacos, and each was slightly different, which I like. The portion of fish on the Fried Fish Taco was plentiful, as I expected. I was a little more disappointed with only three shrimp on the Grilled Shrimp Taco. Neither of my tacos was seasoned, not even salt and pepper which are basics in my opinion. I would have preferred a little Old Bay or Blackening spices on the Grilled Shrimp. The guacamole on that taco was tasty and would have mellowed out the spice of the seasoning. I would add a little kick to the fried fish as well, just to make it balance the coolness of the cabbage. I did manage to hear about some tomatillo and chipotle sauce on the bar inside, and think that should be made known to all. Maybe rather than serving the food, if I had to go back and collect the order, I would have known it was there. That would also take out some of the stuffiness factor. I had to get up to get the sauce anyway, so why bother with table service?

Overall, from this one experience, I rate it as average, but I think it would take only a little bit to make it a really good place where I would eat often. Adding some seasoning to the meats on the tacos will go a long way. When I walked in the door, I thought that I could see myself hanging out here very often. Adjust the seasoning slightly, and maybe I will. ;-) I think the Taco Bar has really good potential for great success.

Customer comments!

Oh, I forgot to add that we just added a Vegetarian Taco and soon we will be doing burritos and breakfast items; Huevos Rancheros; breakfast tacos.

Thanks, Dave. I think specific constructive criticism is great when there is an interested owner or mananger willing to listen. Please know that my review above is specifically from my own experience this one time. I will add that I have heard several people noting the need for a little seasoning. My thoughts are like yours on the seasoning, if I want to set my mouth on fire, that should be up to me, but a little salt and pepper can go a long way in enhancing the flavor. I appreciate your willingness to listen, and do think that you will grow into this with great success. After discovering the best taco stand in San Diego, many years ago, I haven't found a great one since. I compare them all to the one on the corner in San Diego. Your Taco Bar has great potential, and I agree that the portion size, while not your biggie Taco Bell (which is far from being decent), is keeping in line with the great ones in lower California. Much success to you in this new and what I know will be fun endevor!😀

Thanks for the input Joe. Being our first week we are working on a lot of things and being new, stiffness is natural for any new employees or even old ones in a new setting. I have forwarded your thoughts to the chefs regarding the seasoning. I have added cholula hot sauce from Guadalajara to the tables. You are right they should be seasoning enough to enhance flavor but not hot so as to burn folks; we have different salsas and hot sauce for that. The size if the tacos is the same as what I encountered in San Diego and the price is a little higher because my rent is the highest in the county. I made the call to only do 3 shrimp because they were falling out when I tried to eat it with 4. I'll have them add another shrimp, no prob.

One of the things we are doing is starting a Salsa Bar that will enable anyone to add salsa, cilantro onions etc... on there own as much as they want and I have noted that the bartender/cashier needs to let folks know about the Salsa Bar.

One thing, we don't have full table service. Basically you pay and take a seat and a food runner brings you your order. Most all the taquerias I went to in San Diego either had customer pick up or food runners. The concept of having a salsa bar makes this easy for everyone to serve themselves. I plan on having enough bartenders to enable guests to get a quick drink without having to stand in line too.

I liked your review JOe; you really should do this for a local paper I know. Thanks again. Dave😀

That's how they do it at Taqueria Del Sol in Atlanta. The exception is that if there's a spot at the bar, you can bolt the line (and there's always a line) and get served.

As far as spice level goes, they keep it on the spicy side with no apologies (although my husband will sometimes add more - LOL). Like the Cajun chef Justin Wilson used to say, "If they don't like this, don't let 'em in the house."

Their tacos are $1.99. But they charge $2.99 for chips and a sampling of three salsas (typical, roasted, and green). And they're right next to one of the top five most expensive restaurants in Atlanta, Bacchanalia.

I love that place BTW.

I think we're gonna come down to the beach Friday just to test out your new place on Cinqo De Mayo! Like I said, if you are what you eat, we'd be Mexican food.

I must say I was originally inspired by Taqueria Del Sol in Atlanta last October when I was there. I was blown away with the food and efficient service. I was then prompted by Leo Casas the Town Architect of Seaside to go to San Diego. He did the architectural drawings and helped me with the design of the space; he was a huge help and inspiration. Leo is originally from Tijuana and he invited me to go there; his family lives there and he was going anyway so I went with him. We hit about 40 taquerias and had a blast in the process.

James Huckaby, our chef, Ed Reese our sous chef and Jose Chanis our Taqueria Chef have been working on creating the most authentic menu possible. Jose is from Tijuana and has been with us for 6 years.

Taqueria del sol has done some fusion tacos, which I thought were good but for now we want to stick to the real deal. We found these great corn tortillas in San Diego and I am trying to get a good source for them. The ones we have now have a good flavor but have a tendency to get a little holy; hole-ee; whatever, you know what I mean. We might even start making them ourselves if we can pull it off.

Folks who are used to Taco Bell or less authentic American places are used to ground beef, sour cream yellow cheese. Basically huge, overflowing unhealthy messes. We are brainwashed to think this is what a taco is; ask anyone from Mexico and they will agree it is not. In Tijuana none of these ingredients exist in a taco. We use cr?me fraiche (a matured thickened cream that has a tangy, slightly nutty and velvety, rich texture and Queso Fresco a white Mexican cheese; also fresh cilantro (some folks are not familiar with cilantro yet and it can be different flavor if you have not had it before). I Love cilantro. Jose "Pepe" is making his Chorizo sausage every day home made. The Salsas and Guacamole is made 3 to 4 times a day in small batches to ensure freshness. We use all fresh ingredients for everything.

I guess what I am saying is that it is our passion to make our tacos as excellent and authentic as possible. I realize some things may be new to some folks. I can only hope people will enjoy our little taco bar feeling satisfied and have a lot of fun. With being the first taqueria on 30-A comes a responsibility to establish the standard by which others in the future will be measured. Thanks to all for your input! Dave



















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Taqueria del sol has done some fusion tacos, which I thought were good but for now we want to stick to the real deal.

You're right. The fried chicken tacos with turnip greens on the side are definitely fusion but, IMHO, appropriate in the ATL of the GA. But the tacos at, say, Nuevo Laredo in Atlanta are more the real deal, for example, their fabulous chicken tacos with lots of cilantro and onions. Not your usual Tex-Mex fare. My husband has been to Mexico countless times scouting manufacturing sites, so he is aware of what the real deal is.

I'm not gonna lie -- I am really excited about your new restaurant!

So I have been hearing that the Chorizo Taco was great, and today I had to confirm that rumor. Let me tell you that the Chorizo Taco was nicely seasoned, as a Chorizo (very spicy sausage) Taco should be. Plenty of flavor, and as much as I like seafood tacos, that Chorizo Taco rocks! I don't think I mentioned in my first review, but at both of my dining experiences at the Taco Bar, the food was served very quickly, and today almost immediately. It has been a long time since I've eaten at McD's, but I think today at the Taco Bar, I was served my food and ate faster than I could have waited in the drive thru at McD's. Dave, the Chorizo Taco is a winner! :clap_1:

Thanks again JOe and Kathy for your encouragement and input. I love this business as much as anything and the best part is the chemistry of the people who make it happen and the people who enjoy thier efforts. Running a restaurant is a little like M*A*S*H; an amazing combination of people working together to work daily miracles. It is a struggle sometimes but most of the time it is a lot of fun. I am constantly amazed by the dedication of my staff and management; they do a tremendous job adjusting to the crazy cycle of busy and slow periods down here. All unique, talented individuals.

I have been so busy Carol and I haven't even had time to come eat at your newly designed D&K's. We will come in for a date in the next week. You both have been an inspiration to me how you have opened so many restaurants over the years. Opening a new restaurant is a very difficult endeavor and you guys always shine. See you soon! Love dave

Thank you soooo much Dave. That made me cry. To have your work acknowledged is such an uplifting thing in the food business, as you well know. We've all come a long way from the early days. The greatest thing about everyone here in SoWal is the diversity. Our personalities all shine through our work!

Doug and I look forward to ya'll dining with us. This has been our biggest endeavor yet, and like you said the staff plays such an important part. (Well, Doug's cooking's not bad either);-) Through thick and thin Kelly, Chris, and Cathy have stuck it out for 5 years....working right along side us during the renovation. How they did that I'll never know!😱

:welcome: And, again many thanks Dave.:bow:

:wub: Kathy & Doug

I had the Fish and shrimp tacos today!!! Wow! Perfect! What a healthy alternative. I believe Dave has gold in whatever he touches! Good luck my friend and I do hope you find time to surf this summer.

FINALLY went there last night - service was great. Food was excellent. Perfect portions. Usually on 30-A I have to order a kids meal because of the HUGE servings, but the tacos where perfect. Light and fresh. And the cocktails where pretty good as well. 😀

Looking forward to going back very soon.

CHEERS!

Do any of you know what time it closes at night?

Do any of you know what time it closes at night?

I was told by someone who works next door that the TacoBar was going to be open late night, until 2am. Not sure if that is true, but if so, it will be a popular place.

I was told by someone who works next door that the TacoBar was going to be open late night, until 2am. Not sure if that is true, but if so, it will be a popular place.

No kidding! Heck, it might become so popular that it'll take until 2 AM just to get a table!

Thanks for the info.

Not sure if they are currently open til 2am or if maybe they are waiting for Memorial Day to begin that. It might just be on Fri and Sat only. I have no idea. Dave ...:idontno:

Taco bar Hours

Hello All, thanks for the great reviews and well wishes. We currently close at 11:00 but I plan on staying open til 3:00 A.M. as soon as we can find someone to do it. Sooner than Memorial day if possible at least on weekends. I figure folks will want to get a bite to eat when the bars empty out to ward off the sheriff and a hangover in the morning. I'll have to stop the booze at 2:00 but food will continue until 3:00 at least. I'll post it when we do it. Call it the Mexican waffle house; without the surly waitpersons and the freezing A.C.

taco bell's drive thru is open til 4am. why are you closing so early? :floor:

I went back for dinner tonight. Dave's taken your suggestions, there are now 4 shrimp. The shrimp seems just fine for me, no extra seasoning needed.