Latest news with #tacos
Bloomberg
5 days ago
- Business
- Bloomberg
The Factory Version of Two-for-One Beer Specials
To get Industrial Strength delivered directly to your inbox, sign up here. Two-for-one specials work great for beers and tacos, less so for industrial equipment. That doesn't stop companies from trying.
Associated Press
27-05-2025
- Business
- Associated Press
Get Happy AF With Fuzzy's Taco Shop's New Happy Hour Featuring Items $5 and Under
IRVING, Texas--(BUSINESS WIRE)--May 27, 2025-- Fuzzy's Taco Shop, the fast-casual+ restaurant brand known for serving up good vibes, is raising the bar on value with its new Happy Hour, featuring items $5 and under. Available for dine-in only, Monday through Friday*, this new lineup is all about big flavor, great prices, and serious summer vibes with everything you need to get Happy AF (At Fuzzy's!). This press release features multimedia. View the full release here: Fuzzy's Taco Shop launches its new Happy AF Happy Hour with tacos, dips, and drinks $5 and under, served with a side of summer vibes. The dine-in-only lineup delivers unbeatable value and full-on flavor, Monday through Friday at participating locations. With guests juggling summer travel, packed schedules, and tighter budgets, Fuzzy's Taco Shop delivers a no-stress spot to unwind with tasty tacos and delicious drinks, all without breaking the bank. Fuzzy's Taco Shop has built a loyal following by staying true to fresh ingredients, scratch-made recipes, and a laid-back atmosphere that invites guests to come as they are. The new Happy Hour menu reflects that same approach, offering high-quality food and drinks at prices that make gathering easy and accessible. The new Happy Hour menu includes: 'We built this Happy Hour around what our guests actually want, which is tasty food, cold drinks, and prices that make it easy to kick back and stay awhile,' said Chef Daniel Camp, Director of Culinary for Fuzzy's Taco Shop. 'It's fun, it's craveable, and it creates the kind of laid-back, fun vibe that makes people feel Happy AF.' Fuzzy's is the go-to summer hangout for major value and full-on flavor, perfect for everything from group meetups to post-work margaritas. To check out the full Happy Hour menu and find a Fuzzy's Taco Shop near you, visit *Price, offerings, hours, and participation may vary by restaurant. **Must be 21+. Please drink responsibly. About Fuzzy's Taco Shop Founded in 2003 in Fort Worth, Texas, Fuzzy's Taco Shop® is a fast-casual plus restaurant known for fresh flavors and good vibes that take the bite out of life. Offering flavorful tacos, famous margaritas, and fun times, it's all fuzzy here. As of March 31, 2025, Fuzzy's operates 115 restaurants across 15 states, including one company-owned location in Texas. Fuzzy's Taco Shop is franchised by affiliates of Pasadena, Calif.-based Dine Brands Global, Inc. (NYSE: DIN). To find your local Fuzzy's Taco Shop, visit For franchising information, visit About Dine Brands Global, Inc. Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries and franchisees, supports and operates restaurants under the Applebee's Neighborhood Grill + Bar®, IHOP®, and Fuzzy's Taco Shop® brands. As of March 31, 2025, these three brands consisted of over 3,500 restaurants across 19 international markets. Dine Brands is one of the largest full-service restaurant companies in the world and in 2022 expanded into the Fast Casual segment. For more information on Dine Brands, visit the Company's website located at TikTok: @fuzzystacoshop Facebook: BR-Fuzzy View source version on For media inquiries, email us [email protected] KEYWORD: TEXAS UNITED STATES NORTH AMERICA INDUSTRY KEYWORD: RETAIL RESTAURANT/BAR FOOD/BEVERAGE WINE & SPIRITS SOURCE: Fuzzy's Taco Shop Copyright Business Wire 2025. PUB: 05/27/2025 10:07 AM/DISC: 05/27/2025 10:05 AM
Bloomberg
25-05-2025
- Entertainment
- Bloomberg
An Indian Entrepreneur Is Luring Ed Sheeran, Travis Scott to Mumbai
Good afternoon from San Diego, and happy Memorial Day weekend to you all. I am down here for a friend's wedding — and to eat all the tacos that can fit into my stomach. I will make it back to Los Angeles tomorrow in time to watch Mission: Impossible — The Final Reckoning, formerly known as Dead Reckoning Part Two. My colleagues have a fun story on how Tom Cruise convinced the US military to let him use a real aircraft carrier for the movie.
Yahoo
23-05-2025
- General
- Yahoo
You can get a taco, but why? This new family-run Boise restaurant is much more
An empty space known for pizza restaurants returned to life recently — with tacos among the menu options. But it's not all the ubiquitous ethnic cuisine most Boise diners know. La Catracha opened about a week ago at 7330 W. State St. A locally owned business, it serves 'Hispanic food from Central America,' a window poster explains. Or, as a banner outside explains, 'tacos and more.' Located in Gary Lane Plaza — at the perpetually busy intersection of Glenwood and State — La Catracha will feel familiar to anyone who strolled inside when it was Alpine Pizza. Or for many years before that, PizzalChik. Except now Central American flags hang on the wall — along with Old Glory. Stuffed macaw toys dangle from above. And Spanish-language music plays in the background. On a recent weekday, Sofia Lopez was the lunch-hour face of La Catracha. Taking orders and hustling food to tables, Lopez explained that she's from Guatemala. Her mother, owner Yesica Fuentes, is from Honduras and runs the kitchen — along with her grandma, she added with a smile. 'All food,' the large menu behind the counter proclaims, 'is homemade.' Fans of Mexican restaurant standbys will find tacos ($3 each), burritos ($12), tortas ($13) and quesadillas ($12), made with proteins such as carne asada, adobada, pollo and chorizo. At La Catracha, it feels more gratifying to lean into something less common. Perhaps pupusas ($13), which are a Salvadoran tradition, or a Honduran dish such as baleadas ($7). Another staple from Honduras, pollo con tajadas ($20), is the unofficial signature entree. 'It's the most common one,' Lopez said. 'It's my favorite one.' A pile of comfort food, the recipe centers on bone-in fried chicken. Not that I noticed the tender bird at first. It was completely smothered by a shredded-cabbage salad and Salvadoran salsa. Hidden beneath it all, like a foundation of deliciousness? A layer of fried plantains. The sweetness, texture and soft crunch made every forkful satisfying. Oh, and about that chopped salsa, known as chimol. There are no tongue-scorching surprises at La Catracha. 'If you want spicy, we will add spicy,' Lopez said. 'But nothing on the menu is spicy.' Craving a little heat, I squeezed an unintentional mega-blast of bottled hot sauce onto a bite: Don Julio Salsa Picante Chiles Rojos. That, too, was relatively tame. (La Catracha might be your Nana's new favorite restaurant!) A choice that will attract curious taco junkies? Tacos Hondurenos ($13 for three). After all, who wouldn't want to try the Honduran version? I had to. It turns out they're a lot like taquitos — chicken in fresh-tasting corn tortillas that are rolled and fried, topped with goodness such as cojita cheese and more cabbage salad. Tasty for sure. For drinks, grab a can of Coke or Pepsi, a bottle of Tropical banana soda — or one of the aguas frescas ($4). Open 9 a.m. to 9 p.m. Tuesdays through Sundays, La Catracha also serves a breakfast of ripe plantain, beans, cheese, sour cream, eggs and avocado for $12. On weekends, it also will offer menudo, tamales and caldo de res (Mexican beef stew). Remember — homemade. Casual, seated dining appears to be the primary driver at La Catracha, but takeout is available, too. (Phone: 208-497-8243.) Why be in a hurry? Kick back at a table. Taking time to appreciate Central American food — and the family running La Catracha — will only add to the flavor.
Yahoo
18-05-2025
- Business
- Yahoo
Business Profile: Innovating dining
May 18—COLFAX — The smell of garlic sauteing on the stove permeated the dining room of Wild Ember Kitchen in Colfax at midday. The staff was preparing garlic to season tacos the restaurant had planned for a special Cinco de Mayo dinner that evening. The tacos are among the many dishes Colfax High School graduate Trevor Miller has developed for the restaurant with fellow chef and significant other Amanda Packer since the business's debut about a year ago. "I don't like to lean toward anything specific," Miller said. "I just like to have freedom to do whatever food I would like. So that's what I like about the name. It doesn't make you think of any one thing." Often that freedom leads him to put tacos on the menu. Street tacos ($18) with seared pork belly are one of the biggest sellers. They come in corn tortillas with cabbage, corn salsa, jalapenos, cotija (a type of cheese) and aji verde (a Peruvian sauce). For Cinco de Mayo, Miller was trying a new taco with beef tongue, curious to see how it would be received. "We've got a pretty good following," he said. "People come here and try new things they might not try anywhere else because they know it's going to be good." The innovation at Wild Ember Kitchen extends beyond the food. The Colfax Downtown Association renovated the former bank in a single-story, 3,521-square-foot building into a restaurant incubator. The majority of the money for the upgrade came from a $2.26 million grant from the Washington State Department of Commerce. Miller and Packer earned the opportunity to use the space through a competitive process and are leasing it at a subsidized rate. I spoke with Miller and Packer about how they developed the restaurant, what their plans are for the venture and what led them to Colfax. An edited version of our conversation follows: Elaine Williams: The availability of an incubator restaurant space with subsidized rent prompted you to scrap your plans for a food truck and open here. Could you share more about how that happened? Trevor Miller: We moved to Colfax because our oldest son was 5 years old and we wanted him to attend school here. We were going to open a food truck. I started doing food at The Cellar Wine and Beer Bar in Colfax. The downtown association kept hounding me to apply for this. This is a dream. I always wanted to have a restaurant like this in Colfax, but it's expensive. The buildings are old. It's just a daunting idea to come in with a few million dollars to remodel. But since it's a downtown association that owns and it was a government grant, I was like "All right. Now I'll give it a shot now because there's not a whole bunch on the line." We just order the food, the plates and the liquor and get all the licensing for it. If we had to come in and buy a building and remodel it — I love Colfax, but I wouldn't have picked Colfax. EW: Let's switch gears and talk about your career backgrounds. Trevor, you discovered your love of cooking at Arby's in Colfax and completed your training at Le Cordon Bleu of Culinary Arts in Portland, Ore. Amanda, you earned your culinary credentials at the Le Cordon Bleu of Culinary Arts in Scottsdale, Ariz. How did your paths first cross? Daily headlines, straight to your inboxRead it online first and stay up-to-date, delivered daily at 7 AM TM: We were both working at a high-end resort about 45 minutes north of Missoula. The average vacation there is about a quarter of a million dollars for high-end clientele. I was a line cook because I wasn't going to stay more than one summer. When I met her, she kept me there. Amanda Packer: I was the private chef for any clients that wanted a private dining experience. I'd create a menu either to their specifications or I would surprise them. When I was doing that, I was the pastry chef. Working at that resort was one of the assignments we had over about five years. EW: That sounds glamorous. How did you decide to return to Colfax? TM: It comes with its own headaches and very little time off. We were in a high-demand side of the industry. It was fun, but once you have two boys, you just kind of take a step back and make it easier to have more of a work-life balance. EW: Let's talk more about what you're doing at Wild Ember Kitchen. Besides tacos, what can diners expect? TM: We serve a lot of hamburgers. The Whitman County burger is a sirloin, brisket patty with seared ham, American cheese and garlic aioli. I try to keep the ingredients as simple as possible and make sure they work well together. We have a full bar. We have about a dozen drinks that we change seasonally. One is the Golden Paradise with bourbon, house-made pineapple simple syrup, cardamom bitters and orange peel. EW: You mentioned this business plays a broader role than just being a restaurant. What do you mean by that? TM: It's pretty diverse. We get a lot of locals. We get a lot of people from all over, including Lewiston and Spokane. They come and meet. We had four ladies sit here that hadn't seen each other in 10 years. They sat and chit-chatted for five hours. They love that there's a new place they can come in and sit and have some good drinks and good food. EW: Now that you're hitting your stride, how long do you think you'll be here? TM: I don't know. We're planning to do catering. We could extend the lease as long as five years or stay longer if no one is interested in the space. My parents live 15 minutes outside of town on a farm. Our two sons spend a lot of time with them in the summer. There's no rush to decide. Williams is the business editor of the Tribune and Moscow-Pullman Daily News. She may be contacted at ewilliam@ or (208) 848-2261. About Wild Ember Kitchen Address: 102 N. Main St., Colfax Hours: 3-9 p.m. Sunday, Monday and Wednesday; and 11 a.m. to 10 p.m. Thursday through Saturday.
