Kick *ss Tacos to Open Inside Cariba Charlie’s Bar

The taco brand will have a dedicated space inside the Spring Valley Marketplace gaming bar

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Originally planning to set up shop at Summerlin Takeout, up-and-coming taco concept Kick Ass Tacos is preparing to open a new location that will launch it into the brick-and-mortar space. Kick Ass Tacos will open in a dedicated area inside Cariba Charlie’s Bar, a gaming bar located at 4835 S Rainbow Blvd, Suite 303.

“We’ll be operating out of their bar, setting up our concept there,” owner Gerald Casas told What Now on Wednesday. “It’s going to be our concept, our menu, and our name, with about 20 seats for our customers. And there’s going to be some collaboration.”

In the new location, you’ll be able to order Kick Ass Tacos while enjoying a beer or a margarita from the Cariba Charlie’s Bar (and vice versa). Tacos come with proteins like Kickass Meat Mix (Marinated Beef & Pork), Kickass Pastor, Kickass Grilled Chicken, and Kickass Veggie Mix. There will also be breakfast offerings, including breakfast tacos and burritos made with eggs, potatoes, refried beans, cheese, and choice of meat.

“Plus we’re going to be open 16 hours a day, seven days a week,” said Casas. (That’s every day from 9:30 a.m. to 1:30 a.m.)

“Our humble little company is on a mission when it comes to tacos,” says the Kick Ass Tacos website. “We remind ourselves daily with every taco made we stand for many years of family tradition. The cultural implication of the name reminds the consumer of how good the food really is. This pushes us daily to uphold impeccable standards at any cost. Shortcuts are a quick way to the end which inevitably lacks care. This is why we believe in making our food from scratch and paying attention to every detail with a ‘no shortcuts’ attitude. We exemplify this motto ‘NO SHORTCUTS.’”

You can follow @kickazztacos on Instagram to keep up with Kick Ass Tacos news.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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