Put a glob of ketchup on the side and it might fit into that one thread with that guy’s horrible food.
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I can already see Tito’s plan…he will most definitely wind up on the show Bar Rescue
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You have to admit…
These were the best tacos of the night.
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Tito is reaching for grapes here. He should at least have a juicy juice box margarita on the menu or a me myself and chuck taco plate.
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christ on a bike. direct hit?
Tito seems like a great guy but his words and his now apparently his foods are such a juicy juice box of hilarity.
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Don’t forget to be money smart, you don’t want to cost yourself sixty bucks a night, three times a day like Tito.
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Something tells me Tito will hold back some of these culinary secret techniques from his chefs, just like the Gracies used to do!
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I think high paid athlete’s in general open up a restaurant for tax purposes.I guess you can claim alot losses or something like that.
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Ben Stein said in one of his books something like “If you want to lose money, open a restaurant.” I worked in the service industry for years and I can confirm restaurants are an extremely high overhead/thin profit margin business. Basically you have to pour money into it for years before you get any ROI, and that’s if you don’t go out of business first. You need to turn those tables like crazy, and if Tito’s place is serving slop like that and getting those kind of reviews, I don’t have much faith in that place lasting.
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The head chef is a guy that they pilfered from a hotel restaurant it sounds like, even though Tito claims the recipes are his own family recipes
What’s the Mexican name for a taco on a hamburger bun?
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Hmm, taco bollo is the best I can do.
That dude hangs out with a dude named “Bryson” Tito should head butt him for that alone.
his own family recipes?
his parents were drug addicts. i dont think they cooked anything besides meth
(its all in his book)
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That’s what an article i looked up said. I wanted to try and see what the menu looked like
“I want to showcase the Mexican food I love so much,” he said. “Mexican food is my heritage and I want to pay homage. It’s my grandmother’s and mom’s and even dad’s recipes passed down. It’s the food I love so much.”
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Those recipes and the rest of the menu are in the hands of head chef Tyler Edwards, previously with the Luminary in downtown Fort Myers.
“Tito had given me freedom to showcase items he wants and add more,” Edwards said. “Everything is housemade. The tortillas are made fresh daily from scratch. We get everything within 250 miles from here to keep it local. It’s important for us to stand out and be different.”
The menu, with several gluten-free and vegan options, begins with “champion favorites” tableside guacamole, chicharron (pork crisps), Cape trash can nachos and Oaxacan shrimp cocktail. It continues with a variety of ensaladas, quesadillas (carnitas, chicken or carne asada), tacos (chicken, steak, fish or carnitas options), tostada, vegetarian options and chicken, carnitas or steak bowls.
Desserts — from fried, coconut-crusted cheesecake to tres leche — are also available.
“I want people to come in and let me know what they think,” Ortiz said. “I want input. If there is something you don’t like let me know so I can fix it.”
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i wonder how much negative feedback he can absorb before flipping. 5 people complaining, at most.
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Can anybody read the business sticker on that double door stainless? Looks beautiful…
Yeah, hopefully it works out for him, but the odds are stacked against him. I read an article that Tito’s Cantina is now the 3rd restaurant to try and operate in that same location…
The other big red flag was Tito saying he was opening 2 more locations, even named the places and then looking to franchise, but he wanted to get this one perfect. It’s been like 5 days and the guy hasn’t even fully opened this place, let alone have a successful service. He should not be thinking about more locations at all, let alone talking about them
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Maybe Tito needs Hogan and Flair to come over from Hogan’s Hangout and help him out.
