At any of Tacombi’s 11 outposts in New York, you can purchase Carne Asada tacos and sautéed-mushroom quesadillas or guacamole and cold beer. Inside, the white-tiled rooms are uniformly pleasant. Whether you are at the store on Amsterdam Avenue or Bleecker Street or Austin Street in Forest Hills, you can find the same pineapple agua frescas and pastor breakfast tacos, which are—conveniently—“served all day!” according to the starburst note on the menu.
You’d be forgiven for thinking that Tacombi is simply a collection of restaurants. It is that, but it is more than that. Tacombi is a surprisingly efficient delivery and catering operation. Tacombi is very good prepackaged tortillas that you can buy at Whole Foods as well as spicy-chicken burritos in the freezer aisle. Tacombi is a nascent empire, and this year will mark the start of a massive expansion across the country. A year ago, Tacombi announced that it had received $27.5 million in a funding round led by Danny Meyer’s Enlightened Hospitality Investments and revealed it would use that capital to expand to 75 locations over the next five years. Coming soon: Chicago, Connecticut, New Jersey, and Long Island. Tacombi could be the Shake Shack of Mexican food, except Shake Shack is merely a chain with enjoyable fast-food burgers, while Tacombi— according to its founder and CEO, Dario Wolos—is in the business of exporting Mexico to the entire rest of the world.
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