TJ® Kitchen

Some might say a job in the Taco John’s Test Kitchen is one of the best in the world. Follow our Corporate Chef Bob Karisny and his team members Sissy and Carl as they stir up new menu creations and research today’s food trends. They might even throw in a few recipes.

Shrimp Tacos

Growing up in Wyoming, I only thought of tacos two ways –crispy or soft and they should be filled with one of two things: beef or chicken. I had no point of reference for seafood in a taco. Fortunately, years later on a trip to California I had my first shrimp taco and it was amazing!

 

Wyoming ProStart Competition

Taco John’s is a not just a business; in the cities where we’re located, we are a neighbor. Our franchisees and Support Center employees are very involved in our communities. So much so that at the Taco John’s Support Center in Cheyenne we are encouraged to do volunteer work, and Taco John’s pays us for our time doing it.

 

 

 

 

 

Life Goals

Recently, I went to a goal-setting workshop where we focused on our life goals using the SMART business goals model. Asking myself what I want to be doing in one, five, ten and 20 years really made me think. 

I have been in quick-service for over 30 years, starting out as a team member at McDonald's when I was 17 years old and working my way up the ladder. I loved that in the workshop we did a fun exercise where we cut out pictures and made our “goals” poster. I even put mine up in my office as a reminder that I need to work EVERY DAY to achieve my goals. The beauty of sharing goals is that others can help you to attain them.

Movie Magic by Kurt

Have you ever seen flying vegetables, floating pizza crusts, or tumbling French Fries in TV commercials and wondered how it happens? Well, it’s all due to guys like Prop Master Kurt Thoresen. Kurt builds the gadgets that help create “food ballet” for some of Taco John’s TV commercials.

                                   

 

Nacho Cheese And Flash

It is hard to look anywhere in our lives and not see the hand of technology helping us do things better. At Taco John’s, we blend foods made in our restaurant with those made in food manufacturing plants. Technology in food manufacturing has allowed us to produce menu ingredients that are of excellent quality, consistency and are as good as what I could have made in our restaurants. Our food manufacturing “teammates” are an extension of our kitchen and take their contributions to great guest meals at Taco John’s very seriously.

Gorditas in Mexico City

During a recent trip to Mexico City, we were taught to make authentic Mexico City-style Gorditas by Chef Ricardo Muñoz.. Gordita literally translates to “little fat one” (and can be used in a derogatory way), but Chef Muñoz assured us the term Gordita used for this menu item is only used with the utmost respect.

Put a little - Potato Oles®, that is - into your holiday meal.

Potato Olés® are certainly a favorite of our guests. So we thought we would share a few ways to use them in your holiday or everyday meals. Check out the recipes below for some “twists” on old favorites.