You’d be wise to befriend the diehard diners of Capital Tacos. They know the secret menu items (*cough* spicy salsa *cough*), and have strong opinions about their favorite items from monthly specials past. They were also the first to learn of the beloved Tex-Mex taco shop’s expansion from Pasco into Hillsborough.
In fact, they’re the ones who inspired the new restaurant at 119 W. Bloomingdale Ave. Brandon is a location that hardcore fans have requested — persistently — for some time now.
“A lot of folks from here know and have been to Capital Tacos, and, while they love it, would love even more not having to drive 45 minutes to an hour to get there,” said Josh Luger, a partner in Capital Tacos with Bobby and Kristel Heskett and James Marcus. “Coming south was always a priority for us.
“When we announce stores, one of things we keep track of is what are the votes for where we’re comin’ next? And Brandon was always kind of on the top of that list.”
Brandon is the fourth outpost for the fast-casual restaurant brand, which began as Land O’ Lakes’ best-kept secret in 2013 (there’s still no sign up at the 1,100-square-foot flagship, BTW — it doesn’t need one). Within a year of gaining a cult-like following for Bobby’s spin on his Mexican roots and the Tex-Mex style that’s popular in Austin, where the chef honed his chops, Capital Tacos opened in Wesley Chapel, followed by a third Pasco site in New Port Richey, which debuted a few months ago.
As Luger put it, Capital Tacos Brandon — next door to Olde Town Pizzeria & Pasta Co. and plaza neighbors with The Mill — had all the right ingredients. It’s based in a bustling area, the community regularly welcomes and supports new dining spots, and the partners were able to build their first restaurant from scratch, combining what was previously a martial arts studio with an old Carvel Ice Cream into one end-cap property, rather than taking over a second-generation building.
Each location carries its own look and feel (pinball machines, murals and all), and Brandon is no different. The nearly 70-seat restaurant’s notable features include an open kitchen and a big window that looks into the room where corn and flour tortillas are fashioned in-house — another first for Capital Tacos; guests can watch the tortilla-making process while waiting in line to place an order from the one-of-a-kind menu board. Plus, there’s an outdoor patio in the works.
Diners have the option of turning any taco’s flavor combination into a burrito, rice bowl, salad or nachos. But it might take a minute to decide, as the core of the large menu hasn’t changed. Protein options range from carne asada and chicken to shrimp and grilled portabella, and pro tip: most customers start with chips and queso.
“I think if you ask 10 different people — don’t take my word for it — who love Capital Tacos, ask them for their favorite, I’d say, at minimum, you’re gonna get seven or eight different favorites out of those 10,” Luger said.
In addition to house-made tortillas, new additions include Mexican street corn; the Countdown Cookie, a treat that’s baked fresh throughout the day (a timer, counting down to the completion of each batch, is even on display for all to see); a variation on fried ice cream called the Snowball (which has been available off the menu in Land O’ Lakes, but will have a special presentation here); and frozen sangria and margarita cocktails.
A selection of domestic, imported and craft beers is planned, too, alongside an exclusive fried fish taco, Big Kahuna, and the anticipated return of 3 Little Piggies, a pork-three-ways taco that’s arguably the most-ordered Capital Tacos special.
To show more love for the diehards and the mysterious, fun nature of Capital Tacos, the Brandon opening — targeted as Dec. 18 (next week!) — is set to coincide with the launch of online ordering and the brand’s app, which has a rewards program that allows guests to impact the restaurant experience. They’ll have the opportunity to vote for the special they’d like to see every month, for one, as well as attend a free late-night sampling event (known as the Off-Menu Omakase) for a taste of in-development dishes or previous specials — once they reach a certain loyalty level (there are 15 or 16).
Restaurant No. 4 will operate with limited hours in the beginning — lunch for a few weeks this month, then dinner for a few weeks in January — before switching to 10:30 a.m. to 9 p.m. Sunday through Thursday, and 10:30 a.m. to 11 p.m. Friday and Saturday. And don’t be surprised if a fifth location pops up when you least expect it.
“More broadly speaking,” Luger said, “we’re definitely looking to expand into more areas over the next year or so.”
