Plans Submitted for New Tacodeli in Tech Ridge

The new Tacodeli would open at 12705 Center Lake Drive, Suite 140

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Founded in Austin in 1999, Tacodeli has expanded over the years, serving up “handcrafted tacos across Texas.” With ten locations now operating in the Greater Austin market, the taco chain is now preparing to expand again. This week, What Now came across paperwork filed with the Texas Department of Licensing and Regulation that shows a new Tacodeli opening at 12705 Center Lake Drive, Suite 140, in Austin’s Tech Ridge neighborhood.

According to the paperwork, the construction, which would start on March 20 and be completed on June 19, is set to cost $500,000.

What this means is… even more tacos! The Tacodeli menu features Breakfast Tacos served until 11 a.m. on weekdays and until 3 p.m. on weekends. They include The Otto (Organic refried black beans, double bacon, avocado, jack cheese), the Freakin’ Vegan (Organic refried black beans, avocado, pico de gallo), and the Chorizo, Egg & Cheese.

For lunch and dinner, there are taco choices like the Frontera Fundido Sirloin (Grilled sirloin, jack cheese glaze, sautéed poblano-onion rajas), the Shrimposito (Grilled Texas gulf shrimp, chipotle-sesame adobo, queso fresco, avocado), and the Puerco Verde (Organic pork shoulder, salsa verde, queso fresco, cilantro, onion).

The Tacodeli website describes what guides the brand today: “A big, bold menu made by hand every day. A love for real, quality ingredients sourced with care. A commitment to our communities and to serving great food. Our flavors blend the best of our roots into something uniquely Tacodeli. Whether you’ve been here since the beginning or you’re just discovering something new, we’re glad you’re here and we hope you came hungry!”

You can keep up with Tacodeli news by following @tacodeli on Instagram.

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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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