As if the Mexican culture and food stars have aligned, Cinco de Mayo falls on the same day as Taco Tuesday this year. Yes, one is much more significant than the other, as it marks the military victory against Napoleon’s army in the Battle of Puebla of 1862, turned celebration of Mexican pride and heritage. The other is for the taco-obsessed and those who require a day of the week for others to identify with the handy package of goodness. Either way, it’s a win.
Now, where to celebrate this auspicious day? Yes, I know there are many taquerias all over this city but I got invited to try out a place born from a South Florida food truck by two college friends making halal Mexican food? It’s time to talk shop with Talkin’ Tacos!
I got to meet, chat, and eat with co-founder and CMO of Talkin’ Tacos, Dr. Mohammad Farraj, at their first NYC location in Washington Heights (4179 Broadway). A trained surgeon, Dr. Farraj’s passion for entrepreneurship and for tacos led him, and co-founder and Talkin’ Taco’s CEO Omar Al-Massalkhi, to open their food truck, Taco ‘Bout It, in 2020. Just one year later, after many accolades, they opened their first brick-and-mortar and, today, have 36 Talkin’ Tacos in seven states along the East Coast, soon expanding into Texas.
Kysha Harris photos
Aside from being a surgeon-turned-owner of a halal taco empire, I asked Dr. Farraj, as a Muslim, what speaks to him about Mexican food. While he is proud that Talkin’ Tacos is halal, he said he didn’t want to create a brand identity around the religion. Instead he wanted to create something for Muslims who only eat halal to experience good Mexican food — “bold, unique, very flavorful.”
While I dined on half of the extensive menu presented to me, Dr. Farraj and I talked more shop about opening in community-first neighborhoods with many local small businesses, hiring locally, and delivering the best product for the best price. The care that Talkin’ Tacos takes to provide exceptional customer service is evident from their staff to the company-wide reporting of customer feedback.
I got to enjoy guacamole and chips with a sweet and spicy frozen mango drink with Tajin and chamoy. That was a moment. Then it was taco time! Bang bang shrimp, mahi mahi, Caribbean carne with plantains and cotija cheese, and a birria taco with the most flavorful and light consommé. Finally, he laid me out with Talkin’ Tacos birria ramen. If I lived in the Heights, that would be my late-night order.
Check out Talkin’ Tacos (also in the West Village, 311 6th Avenue) for Cinco de Mayo and or Taco Tuesday; that is either before or after any requisite margaritas or shots of tequila. You will find neither, nor pork, at either location.
Congratulations to the whole Talkin’ Tacos team on your continued growth and welcome to NYC.
Thanks for reading and happy eating!
Kysha Harris is a chef, food writer and editor, culinary producer, consultant, and owner of SCHOP!, a personalized food service in NYC for over 23 years. Follow her on Instagram, @SCHOPnyc and on Facebook, @SCHOPnyc.
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