I love factories. There is something so cool about watching how everything works together to create a product. I stopped by Taco Loco a few days ago to see how they make all those tortilla shells, chips and salsa. Amazing facts: Taco Loco makes 700 to 800 chips an hour, 800-dozen tortillas an hour and a thousand pounds of salsa a day. Adam Galindo and his sister bought Taco Loco from their parents in 2004, although they’ve been working there since they were about 5-years-old. “Sometimes we laugh, we’re like, when are we going to get paroled from this place.” Galindo joked. Over the years new items, like spinach and wheat tortillas, have been added into the line-up, but the recipes are old fashioned. “The salsa is our grandmothers recipe from Mexico.” Galindo said. Do you buy their products, and if you do what do you make with them?
Taco Loco
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Lots and lots of chips and salsa. It’s my favorite snack.
We mostly go with generic tacos/burritos with their tortillas, though the other night we did moose steak fajitas using some backstrap, taco seasoning (no fajita seasoning, it was a spur-of-the-moment kind of thing), onion, green and red peppers. We added enough water in with the steak and taco seasoning that it had a little bit of “sauce” to it too.
i’m a huge fan of their corn tortillas. my favorite simple filling is toss a cup or two of roughly chopped pork/beef/turkey into a crock pot with a can of diced tomatoes. let it cook ’til the meat falls apart and add some dried chipotle and adobo paste 15 min before eating. while that simmers (and thickens) steam a pile of taco loco corn tortillas and open another beer. scoop some on a tortilla with a bit of shredded cheese and fresh greens (whatever you have on hand). eat over the sink because if you’re doing it right you’ll make a mess. summit tea has great chipotle powder (and a zillion blends of good stuff) and new sagaya’s has a good assortment of adobo mixes/pastes.