Torchy’s MoFaux taco expands plant-based options; Scallywag returns as February Taco of the Month
Torchy’s Tacos added new menu items, including the MoFaux with Beyond Beef and Tipsy Chick, and returned the Scallywag as the Taco of the Month for February. The Tipsy Chick also returns as a permanent addition to them. And the Churros are making their way to the sweets menu as permanent new treats.
New menu items increase customers options
The Torchy’s MoFaux taco expands the fast casual’s vegetarian/flexitarian options. Prepared with Cowboy-Style Beyond Beef, Torchy’s MoFaux features the meat alternative with avocado, green chiles, grilled corn, peppadew peppers, and Diablo Sauce on a corn tortilla.
Plus, the Tipsy Chick returned to the menu system-wide. Marinated and grilled chicken breast, spinach, grilled corn, green chiles are combined and then topped with cheddar cheese with chipotle sauce, all served on a flour tortilla. The Tipsy Chick comes with a side of scratch-made bacon bourbon marmalade.
Torchy’s new Churros are prepared with buttermilk and dusted with sugar and cinnamon. The Churros come with a side of dulce de leche.
“Torchy’s is all about innovating to ensure we’re delivering the tastiest and most unique offerings in the game, and these new menu items hit the mark by providing a little something for everyone, whether you’re plant-based, have a sweet tooth or just love Damn Good tacos,” said Mike Rypka, founder and chief executive of Torchy’s Tacos.
Furthermore, customers can now order the Grande Burrito as a a bowl. The Grand Burrito Bowl comes with customers’ choice of beef, chicken, pork or veggies, with refried pinto beans, rice, pico de gallo, sour cream, guacamole, and cheese.
The February Taco of the Month, the Scallywag, comes with coconut-battered shrimp, bacon, green chiles, pickled onions, jack cheese, cilantro, and scratch-made peach habanero jam on a flour tortilla.
The Torchy’s Drink of the Month, the Scallywag Margarita, is prepared with 100 percent pure agave reposado tequila by Exotico. The stores combine it with triple sec and peach habanero jam, then serve it frozen with a Cap’n Crunch and coconut rim.
Rypka added, “Our culinary team has been hard at work perfecting these new items, and we can’t wait to see our fans’ reactions. Make sure you stop by this February to check out what we’ve been cookin’ up and don’t forget to grab a side of our famous Green Chile Queso to top it off!”
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