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taco bamba

taco bamba

taco bamba

This tiny taco-holding tortilla has successfully captured the hearts of many dog lovers, as well as those who support rescue organizations that help animals find homes.

TACO BAMBA

With six units in Northern Virginia, D.C. and Maryland, the seventh Taco Bamba location is scheduled to open in 2022. (Source: www.nrn.com

The Washington, D.C.-area concept Taco Bamba plans to launch national growth with a new partnership from Investors Management Corp., or IMC, parent to the Golden Corral franchise. (Source:www.nrn.com wTaco Bamba founder and chef Victor Albisu, who launched what was initially a takeout taqueria in 2013 with his mother and stepfather, Rosa and Bill Susinski, did not disclose terms of the partnership with IMC. The plan is to grow the soon-to-be-seven-unit taco concept first in the D.C. metro area, and then to begin expanding to new markets along the Mid-Atlantic region and East Coast. (Source:ww.nrn.com)))

Since the first takeout-only unit opened in a Falls Church, Va., strip mall, Taco Bamba added more dine-in and bars, becoming known for menus tailored to specific neighborhoods and a lively, high-energy atmosphere with a counter-service format. The strength of its to-go offerings, however, positioned the brand well to survive the pandemic and the changed consumer. (Source: www.nrn.com)

“We weren’t looking for an investment partner, however when we met IMC we knew they were the right partner to help us bring our brand to other markets, “said Albisu, in a statement. “Taco Bamba creates memorable experiences by offering unique menu items and generous portion sizes, and it all centers on people, that’s how we build connections between our staff and our guests. The leadership at IMC has decades of hospitality and brand expansion experience, and more importantly they are a people-first organization. That’s why we think they are the right partner for Taco Bamba.” (Source: www.nrn.com)

Stuart Frantz, IMC president and CEO, said in a statement, “I have a vivid memory of the first time I walked into a Taco Bamba. The food, music and aroma created an electric atmosphere. There was a palpable energy everywhere from the Taco Bamba team to the guests. It’s no wonder they have such a loyal following.” (Source: www.nrn.com IMC has brought in other restaurant partners over the years. Taco Bamba seemed like an opportunity for growth not only because of its strong mix of takeout and dine in, but also because of the founders’ people-first focus, said Nate Edgerly, IMC’s chief financial officer. (Source:www.nrn.com wWhen asked if Taco Bamba’s growth would come through franchising, Edgerly said, “It would be quite a ways down the road and if the leadership team there decided that was appropriate. We don’t come in with a playbook.” (Source:ww.nrn.com)))

Taco Bamba offers superior taco deliciousness in four Northern Virginia locations, and another spot in DC. The popular Mexican chain was created by Chef Victor Albisu, who has a long history of successful restaurants in the Washington DC region. (Source: www.funinfairfaxva.com We’re always on the lookout for the best places to get tasty tacos in Northern Virginia, and Taco Bamba hits the spot. (Source:www.funinfairfaxva.com))

Margaritas and tacos on the patio at Taco Bamba Vienna Virginia (Source: www.funinfairfaxva.com The original Bamba is a bare bones, takeout-oriented spot in Falls Church. A newer location in Vienna offers more indoor seating, a small bar, and an outdoor patio. The Fairfax outlet is located in a strip mall near the George Mason campus. And a fourth NoVA restaurant is close to the Springfield Town Center. Taco Bamba menus vary by location, so it is worth sampling them all. You’ll find menus for each location on the Taco Bamba website. (Source:www.funinfairfaxva.com))

The interior of Taco Bamba Falls Church is bright but bare, with stools along the walls but no table seating. Many diners grab take-out orders, while others vie for stools or standing room along the wall counters. There are a few outdoor tables that would be a good option on a nice day. The Fairfax Bamba has a similar tight space with seating along the wall. (Source: www.funinfairfaxva.com Chef Victor Albisu’s popular Northern Virginia Taco Bamba chain is planning its first expansion into Maryland. A 2,766-square-foot restaurant, opening in Rockville this spring, will be designed by Swatchroom’s Maggie O’Neill (you may recognize her work at Brasserie Liberte, Hank’s Oyster Bar, and beyond). The Congressional Plaza restaurant will be the largest of all six fast-casual locations, with both indoor and patio seating. (Source:www.washingtonian.com))

Albisu, who is of Cuban and Peruvian descent, opened the first Taco Bamba near his family’s Falls Church grocery in 2013. Since then, the modern all-day taqueria has expanded locally, and menus have lengthened to include breakfast and a robust bar program. Similar to the other locations, the Rockville restaurant will have menu items that nod to its location from chefs Tom Hall and Tim Raymond (both Maryland natives), and Faiz Ally (ex-Poca Madre). There, look for items like a crabcake taco garnished with slaw and mini fries. There is also a Chinese-style fried fish taco—a nod to Rockville’s Chinatown—and duck carnitas. They join the regular lineup of breakfast tacos, traditional street tacos, nachos, quesadillas, sandwiches, and more. (Source: www.washingtonian.com Rockville will be the second Taco Bamba location to have opened during the pandemic; a Ballston shop debuted in August. By spring, Albisu hopes he can reinstitute some features from normal times, such as an active bar for Amin Seddiq’s creative margaritas, frozen drinks, and Mexican-inspired cocktails. (Source:www.washingtonian.com))

Taco Bamba, the local chain of Mexican street food shops where chef Victor Albisu explores the outer reaches his imagination, opens its fifth Northern Virginia location for lunch and dinner today in Ballston (4000 Wilson Boulevard, Suite C). (Source: dc.eater.com Albisu closed his only DC restaurants, Taco Bamba Penn Quarter and the finer dining Poca Madre, in March. He has no current plans to open another concept in the District, but Albisu is a never-say-never kind of chef. (Source:www.washingtonian.com))

Other innovative additions at Taco Bamba Ballston include the Jeffrey, a fried spring roll bursting with Mexican meats (carne asada, pork al pastor, chorizo) as well as Chihuahua cheese, peppers, onions, and serrano salsa verde. There’s a crispy eggplant quesadilla called the Wario Lopez, a spicy fried chicken torta with pickled chiles called the Big Red, and a serving of nacho fries (Wu-Fries) mixed with tofu, chorizo, and pickled chiles. (Source: dc.eater.com Like every Taco Bamba, the new location brings on a bunch of new items that integrate influences from the surrounding area. At his first Arlington restaurant, Albisu has peppered references to the county’s rich history of international venues with a lineup of nuestros (our) tacos full of Peruvian chicken, chipotle pork vindaloo, shawarma spiced zucchini, and chorizo larb. (Source:dc.eater.com))

Taco Bamba Is Opening an Arlington Location With a New Take on Peruvian Chicken [EDC] (Source: dc.eater.com On the cocktail side, Taco Bamba’s new store sells a handful of margaritas, including varieties based in wood-fired pineapple; blood orange and pomegranate; spicy guava; and watermelon. There’s also a rum-based honeydew melon punch. (Source:dc.eater.com d

A New Taco Bamba Will Wrap Ramen and Chicken Nuggets in Tortillas [EDC] (Source: dc.eater.com)The Creative Mind Behind Taco Bamba Is Opening an Egg-Centric Restaurant in Ballston [EDC] (Source:c.eater.com)))

“We weren’t really looking for a partner,” Taco Bamba chef/founder Victor Albisu said. “We just really hit it off. We found an immediate connection and synergy with respect to growth and putting people first.” (Source: www.restaurantbusinessonline.com The parent company of Golden Corral has formed a partnership with Taco Bamba, a six-unit fast-casual chain, with plans to grow the concept nationwide. (Source:www.restaurantbusinessonline.com wAlbisu, a James Beard Award-nominated fine-dining chef, launched Taco Bamba in 2013 when a small space became available next to the bodega owned by his mother in a strip mall in Falls Church, Va. Since then, the chain has developed a loyal following for its inventive taco offerings including those featuring ramen, fried chicken and a patty melt. More traditional tacos are on the menu as well. (Source:ww.restaurantbusinessonline.com)))

Albisu, a James Beard Award-nominated fine-dining chef, launched Taco Bamba in 2013 when a small space became available next to the bodega owned by his mother in a strip mall in Falls Church, Va. Since then, the chain has developed a loyal following for its inventive taco offerings including those featuring ramen, fried chicken and a patty melt. More traditional tacos are on the menu as well. (Source: www.restaurantbusinessonline.com)

The pandemic was rough on Taco Bamba, which had a strong dine-in and catering business, but it began selling taco party kits as well as ready-to-cook meats, salsas and tortillas. Some restaurant workers were redeployed as delivery drivers. (Source: www.restaurantbusinessonline.com Since its start, Taco Bamba has added units around Virginia and the Washington, D.C. area. It is slated to open a seventh restaurant in Alexandria, Va., early next year. Future growth will be centered on the mid-Atlantic and East Coast. (Source:www.restaurantbusinessonline.com wThe pandemic was rough on Taco Bamba, which had a strong dine-in and catering business, but it began selling taco party kits as well as ready-to-cook meats, salsas and tortillas. Some restaurant workers were redeployed as delivery drivers. (Source:ww.restaurantbusinessonline.com)))

“Chef Victor and his team have a deeply authentic approach to people, which is how they build such strong relationships with each other and lasting connections with guests,” IMC President and CEO Stuart Frantz said in a statement. “Victor’s style and approach align beautifully with the IMC philosophy of building enduring, purpose-driven organizations. We are excited to partner with Victor and the Taco Bamba team and we look forward to the decades ahead.” (Source: www.restaurantbusinessonline.com)

Albisu said the new partnership will allow Taco Bamba to grow in a variety of ways, not just by adding units. (Source: www.restaurantbusinessonline.com)

AREA

Golden Corral founder sees opportunity for Victor Albisu’s six-unit taqueria concept beyond the Washington, D.C, area (Source: www.nrn.com)

The Washington, D.C.-area concept Taco Bamba plans to launch national growth with a new partnership from Investors Management Corp., or IMC, parent to the Golden Corral franchise. (Source: www.nrn.com Taco Bamba founder and chef Victor Albisu, who launched what was initially a takeout taqueria in 2013 with his mother and stepfather, Rosa and Bill Susinski, did not disclose terms of the partnership with IMC. The plan is to grow the soon-to-be-seven-unit taco concept first in the D.C. metro area, and then to begin expanding to new markets along the Mid-Atlantic region and East Coast. (Source:www.nrn.com))

El Pollo Rico, arguably the top pollo a la brasa shop in the D.C. area, gets a nod with the El Rico Pollo taco, which adds green chile puree, aji amarillo aioli, salsa criolla, and crispy potato to “Peruvian-ish” chicken. A One Night in Bangkok taco incorporates Thai flavors with seared shrimp and chorizo larb, mint, basil, chiles, and crispy onions. Vegetarians will gravitate toward the Salim Abu Aziz El Khoury, which comes with visually striking smear of burnt eggplant on a pita topped with shawarma-spiced zucchini, grilled halloumi cheese, sumac onion, and parsley. Sales from a Tony Khoury Shawarma taco (steak, ancho mayo, chipotle yogurt, cucumber pico de gallo, mint) will go to World Central Kitchen, which is feeding the relief effort in Beirut. (Source: dc.eater.com)

Since its start, Taco Bamba has added units around Virginia and the Washington, D.C. area. It is slated to open a seventh restaurant in Alexandria, Va., early next year. Future growth will be centered on the mid-Atlantic and East Coast. (Source: www.restaurantbusinessonline.com)

 

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