DRB MEDIA COMMUNICATIONS DIGITAL NEWS(112619)-TORCHY’S TACOS OPENS IN ODESSA, TEXAS

ODESSA, TEXAS/NOVEMBER 26, 2019-TORCHY’S TACOS HELD A COMMUNITY INVITE TO THE GRAND OPENING OF THE FAMOUS RESTURANT . HUNDREDS OF PEOPLE CAME OUT AND ENJOYED FREE TACOS, DRINKS AND MARGARITAS TORCHY’S TACOS STARTED OUT IN A FOOD TRAILER IN 2006 WITH ONLY TWO PEOPLE. MICHAEL RYPKA, THE FOUNDER WANTED TO PROVIED THE CUSTOMER WITH A UNIQUE EATING EXPERIENCE . (MICHAEL RYPKA, FOUNDER/CHEF-TORCHY’S TACOS) “I HAD A CRAZY IDEA. I WANTED TO DO SOMETHING FUN WITH TACOS. SOMETHING LITTLE DIFFERENT. SO, TORCHY’S WAS BORN. AND WE’VE BEEN GROWING EVER SINCE” DURING THE LAST 13 YEARS OF TORY’S TACOS HISTORY, THE MENU HAS EVOLED INTO A WIDE SELECTION OF DELICIOUS TACOS FROM TRADITIONAL, SOUTHWESTERN AND OTHER TASTY MEALS. (MICHAEL RYPKA, FOUNDER/CHEF-TORCHY’S TACOS) “OUR GREEN CHILE QUESO IS DEFINITELY A MUST. AH, ITS MADE WITH GREAT THIS GREAT ROASTED HATCH GREEN CHILIES FROM NEW MEXICO AS THE BASE MIXED IN WITH CHEEZE, WE DO A LITTLE GUACAMOLE WITH CONTEA CHEESE ON TOP. WE ALSO GOT A BAJA SHRIMP TACO, WHICH IS A FRIED SHRIMP WITH A CABBAGE SLAW, COMES WITH PICKLED ONIONS, CONTEA CHEESE. WE GOT BRISKET TACOS, SALMON TACOS, WE GOT YOUR TRADITIONAL STUFF, BARBACOA, BEEF AND CHICKE FAJITA. BREAKFAST TACOS AS WELL ON THE WEEKENDS. BUT , OTHER THAN THAT, WE GOT A LOT OF GOOD VARIETY” TORCHY’S TACOS IS PART OF THE REVITALIZATION OF DOWNTOWN ODESSA AND WILL HAVE A POSITIVE ECONOMIC IMPACT ON THE CITY. (MICHAEL RYPKA, FOUNDER/CHEF-TORCHY’S TACOS) “WE DEFINITELY PROVIDE A LOT OF JOBS. AH, WE’VE HIRED PROBABLY ABOUT 90 PEOPLE SO FAR. AND AH, IN-HOUSE. AND HOPEFULY TO MAINTAIN BETWEEN 70 TO 85, DEPENDS ON THE SALES AND HOW MUCH VOLUMN WE DO. BUT DEFINITELY. WE GIVE BACK TO THE COMMUNITY AS WELL. AH, EACH ONE OF OUR STORES HAS A BUDGET THAT THEY ARE ABLE TO GO BACK AND GIVE TO THE COMMUNITY AND SPONSOR THINGS THAT THEY FEEL PASSIONATE ABOUT, AS A STORE MANAGER. SO WE DO A LOT OF THOSE AS WELL.” CURRENTLY, THERE ARE 69 TORY’S TACOS RESTUARNTS, AND EACH STORE IS DESIGNED DIFFERENTLY IN EACH MARKET IT SERVES. (MICHAEL RYPKA, FOUNDER/CHEF-TORCHY’S TACOS) “EACH STORE IS A LITTLE BIT DIFFERENT. AH, WE DO AH, WE WANT YOU TO KNOW IT’S A TORCHY’S,.AH, BUT WE ACTUALLY DO EACH ONE JUST A LITTLE BIT DIFFERENT SO THAT THERE NOT ALL THE SAME. WE DON’T REALLY WANT TO BE A COOKIE CUTTER CONCEPT. AH, THE LAY-OUTS MAY BE A LITTLE BIT DIFFERENT. AH, WE SOME OF THE SAME MATERIALS, BUT WE’LL DO THEM IN DIFFERENT WAYS, SO. THIS IS AH, THIS IS THE ONE AND ONLY HERE THAT’S JUST LIKE THIS. BUT IT DEFINITELY HAS REMINANCE OF OTHER STORES. WE ACTUALLY USED OLD DRILLING PIPES UP THERE, AH, TO PAY KINDA’OF HOMAGE TO THE AREA. WE’LL DO STUFF LIKE THAT, WHEN WE GO INTO MARKETS THAT AH, MAKE SENCE TO THAT STORE.” FOR DRB MEDIA COMMUNICATIONS DIGITAL NEWS, DANNY BARRERA

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Author: Danny Barrera