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.
Also this quote from t he chef.
A 250 mile radius isn’t really “keeping it local” imo
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I like Tito and even got to hang out with the guy once. I hope he gets this in order and it becomes a success!
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Honestly looks like a stoned midnight snack when youre broke and out of ingredients. No tortillas? No problem, im high ill just use hamburger buns lol.
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Had lunch at Tito’s Cantina yesterday. The jalaleno Margarita was OK. My enchiladas sucked. My sons beef tacos were good. Queso was good.
4 Margs, 1 beer, 3 kids tacos, queso, and 4 lunch combos was $205 before tip. It would be a decent place to drink
and watch some fights. Sort of a Mexican sports bar with a small Tito shrine in one corner.
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I’d pay $200 just to hear Tito say the daily specials.
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I’d pay $200 for Tito to cut onions for my tacos
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I always held out hope that one day Tito would end up on Shark Tank. He’d be great as a shark too.
Exquisite.
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Greatest onion cutter of the night
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