Madero had initially been hesitant to open these concepts when he was first invited to the then-new Legacy Food Hall in Plano, TX. When he turned his hand to the new format, his concepts of fusion-focused eateries serving multiple variations of traditionally-inspired Latin cuisine became the top performing restaurant at the venue. Following an extraordinarily successful year, Madero knew he was ready to bring all 3 food stall concepts under one roof as Tacos Patron in a standalone location.
Tacos Patron food stall at Legacy Food Hall in Plano, TX
The menu will focus on expanding Tacos Patron to its fullest potential while including customer favorites from both Bravazo and FaQ. This updated menu will be introducing customers to traditional specialty dishes from the Latin American world and globally-inspired twists on classics, like funky tacos infused with elements from Japanese, Spanish and French cooking:
Tacos Patron, a Mexico City Street Taqueria, draws inspiration from the authentic and incredibly flavorful tacos Madero had eaten during his time in Mexico City.
Shrimp taco topped with avocado crema
Bravazo Rotisserie is a modern pan-Latin restaurant serving the best of Peruvian, Argentinian, Mexican, and Spanish cuisine staples. Using cutting edge techniques from all over the globe, Bravazo creates a refreshing interpretation of some of the world’s most beloved dishes.
Whole chicken with aji amarillo, chimichurri and rocoto sauces
Quarter Chicken with bread salad
FaQ, short for Flautas and Quesadillas, is a Tex-Mex concept that uses secret family recipes to provide Tex-Mex favorites in their original and traditional versions.
The dishes themselves will be created with as much local produce as possible, utilizing Texas’ fantastic growing seasons to secure the most flavorful, freshest fruits and vegetables while also supporting the local farmers. However, specialty and unique regional ingredients will be sourced from their places of origin to ensure authentic quality and fair pay for the farmers that helped develop and maintain the cuisines throughout history.
By expanding the menu, Tacos Patron estimates it can increase the price of its average check from $12 to $18, and even more should patrons also indulge in a drink from the bar. By deciding on unusual spirits like Mexican mezcal and Peruvian Pisco to use as the base for many of the house drinks, Tacos Patron can also charge more for their alcoholic offerings, knowing they’re one of few places in the region to get such cocktails.
Madero has implemented cutting edge cooking technology at his concepts since they opened. They’re able to use their efficient tools, like sous-vide preparation and pressure cookers, to greater effect once serving greater numbers. Sous-vide cooking, for example, uniformly cooks proteins flavorfully, quickly and sanitarily by sealing the food in its own juices or a marinade in vacuum packs, submerging it in water, and running an electric current through it. When applied to traditional and high-quality Latin cuisines, the result is an incomparably flavorful dish speedily served.
Speed, however, will not be a detriment to the presentation of dishes. Traditional Latin plates are built flatly, but by plating in a contemporary European style — where dinnerware is built up for more depth and dynamism — Madero has transformed Latin cuisine’s plate appeal and made Tacos Patron dishes far more photogenic. This results in customers sharing appetizing photographs of their food online, acting as free advertising and testimonials to their meals. To compliment the word-of-mouth referrals, Tacos Patron creates promotional materials using professional food photos to enhance the appeal and shareability of their meals and experiences.
Skirt Steak Taco
With opening a standalone location, the owners have decided to open a commissary kitchen – as a separate entity from Commissary Hall LLC dba Tacos Patron restaurant – that will sell prepared foods to Madero's restaurant locations in North Dallas and Plano. Being only a few exits away, the journey between the two cities in a refrigerated truck is a matter of minutes.
The commissary kitchen will offer savings to its clients by only charging for the cost of the ingredients and labor involved in preparing its products. On certain prepared products, this can translate to savings of almost 50% compared to other vendors, while offering restaurant operations the locally-prepared, time-saving products they need. Hence, the Tacos Patron restaurant will see an operational cost saving from using this service.
Customers familiar with Tacos Patron at Legacy Hall will recognize many of the same faces from the original location too. Management is committed to providing their employees with opportunities to grow their careers along with the company. Combined with their familial management structure, Madero has created a healthy environment where loyalty and hard work are recognized and rewarded. Madero believes it has been one of the company’s keys to success, resulting in low hiring and training costs.
Guacamole and chips