Fort Worth native, Sarah Castillo, exemplifies the young, creative, and successful restaurateurs of our day. Castillo is the owner of Taco Heads, a hip Fort Worth taco destination on a mission to serve the best tacos in America. She and her talented team of taco gurus pride themselves on sourcing the best available ingredients, such as local, farm-raised eggs and aged cheeses, while implementing a scratch kitchen approach.
“We choose not to get prepackaged, diced onions or diced tomatoes because it’s just different,” she said adding, “We choose the hard way because we like the end result.” This end result is known well by Fort Worth locals who come to Taco Heads in droves to feast on delicious Mexican street-style tacos.
Our personal favorites include the garlic cilantro gulf shrimp tacos with purple pickled slaw and the savory carnitas with thinly sliced green cabbage, onion, cilantro, and queso fresco. Tacos aside, be sure to order the creamy, smoky, spicy elote – you won’t be disappointed!
Taco Heads got its start as a food truck back in 2010, but it eventually outgrew this small footprint thanks to its loyal, burgeoning following.
Today, the restaurant calls Montgomery Street home in Fort Worth’s lively Cultural District.
Outside the restaurant, a large red “Tacos” arrow is flanked by whimsical stenciled drawings and taco illustrations, all of which have become popular backdrops for social media sharing.
“Our relationship with Mission I think is extremely special. Everything we got from them makes our life a little easier.”
Inside, the interiors are bright and fresh, with wood-slatted ceilings, large glass windows, metal stools, and minty green banquettes above which hang exposed-bulb lights. The intimate spaces are usually packed full of people, yet extra seating can be found in the large outdoor patio. Here, on the sunlit deck, patrons listen to music and sip on icy lemonade, Topo Chico, or frozen margaritas.
The Taco Heads ambiance is always upbeat and unfussy, and the food is consistently good thanks to a philosophy that quality is greater than quantity.
Behind this successful ethos is Castillo, who is a longtime partner of Mission Restaurant Supply. Our Fort Worth team is honored to do business with the savvy entrepreneur, whom we look forward to seeing in our store on a weekly basis.
(Side note: Wednesdays may be our favorite day of the week because it is Taco Heads’ delivery day in our Fort Worth office!)
We’ve had the pleasure of supplying the Taco Heads team with everything from their lowboy refrigeration to heavy-duty Vulcan cooking equipment and commercial chip warmers, to name a few. Other highlights include a popular Robot Coupe shredder, which enables Castillo’s kitchen crew to grate all their cheddar in house.
“Our relationship with Mission I think is extremely special,” she said, adding, “Everything we got from them makes our life a little easier.” This aforementioned ease is the objective at Mission Restaurant Supply.
Our job is to work creatively and build long-term partnerships with restaurateurs and operators like Sarah while helping bring our client’s dreams to fruition. Though the kitchen at Taco Heads may be small, we’ve implemented smart solutions that will keep the restaurant performing in line with its growing volume.
We look forward to working with Castillo as her business evolves and progresses, while toasting over tacos in the years to come!
Some related product and equipment categories that Mission Restaurant Supply carries include:
- Vulcan Equipment
- Commercial Chip Warmers
- Robot Coupe
- Undercounter Refrigerators
- Tortilla Presses
- Tortilla Servers
- Commercial Fryers
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