Talkin’ Tacos Heads to Miami Springs

The “food truck turned fast-casual Mexican eatery” continues to expand in its South Florida home

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Founded as a food truck and now expanding rapidly as a “fast-casual Mexican eatery serving scratch-made, innovative, and Instagram-worthy dishes,” South Florida taco favorite Talkin’ Tacos is preparing to expand to another location, this time in Miami Springs, at 3700 NW 42nd Ave.

“We still have a little construction going on,” Sal, one of the franchisees behind the location, told What Now on Monday.

It’s the franchise group’s second Talkin’ Tacos, after opening one in North Miami, but it’s the network’s 36th overall. It will open near Aladdin Hotel Miami, where it will join a community of restaurants that includes Miranda Cuisine and Bar and Pollo Tropical.

“It’s all family-related,” Sal said. “We supported our family when they started the food truck, and eventually, we took it to another level. This location looks so amazing; people are going to love it.”

“The innovative chef-driven menu will offer guest favorites including Birria Tacos, Mahi Mahi Burrito, Birria Ramen and Street Corn in a Cup,” as a press release from earlier this year described the menu. “A signature feature of the menu is the beef birria which is braised each day for 12 hours before completing the cooking process. Guests can also indulge in desserts like loaded Churros and Tajin & Chamoy gummies and sip on homemade specialty beverages such as lemonades, horchatas and mangonadas.”

The new location is working toward an opening at the end of November, Sal said.

“I wish I could describe what’s in my heart about this. The passion. We don’t make food like any other restaurant. We don’t do it commercially, we do it with passion; that’s one of the ingredients in our cuisine.”

You can keep up with all things Talkin’ Tacos by following @_talkintacos 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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