ough the food truck trend has dimmed slightly, new ones still appear to fill unfilled niches. Guess which niche Texas Burrito Co. will fill? This new concept is the latest from Two Trucks, one of the big guns in the Dallas food truck world, which also owns Gandolfo’s Deli and Butcher’s Son.
Two Trucks co-founder Dain Pool says that the concept for Texas Burrito Co. came together in an unbelievably short time.
“We created Butcher’s Son in 90 days, which is unheard of in brands, and we created Texas Burrito Co. in 72 days,” he says. “Coming up with the name, Texas Burrito Co., the logo is great, the menu, everything came together in 72 days.”
“We put together what we loved about our favorite burrito shops, not just Chipotle or Freebirds,” co-founder Dain Pool says.
As one might guess, burritos are the signature item, along with tacos, bowls and salads.
“We put together what we loved about our favorite burrito shops, not just Chipotle or Freebirds,” he says. “Burrito-wise, you can get a burrito like Chipotle or Freebirds, small or regular, with flour or whole wheat tortilla, or specialty tortilla in season. Then it’s brown or white rice, black or pinto beans, different cheeses, salsa, and sauces.”
Meats include chicken, beef and pork.
“Everybody knows about grilled chicken and steak, but we have a green-chile pulled chicken and a sweet pork barbacoa,” he says. “And then veggies, roasted garlic, roasted poblanos, lettuce and tomato.”
If you’re not into tortillas, you can get an option similar to what Chipotle offers, in which you build your own bowl or salad.
“We played with names on this,” Pool says. “Like, ‘Anything rolled this good should be illegal.’ You’re going to look twice. We’re really going to turn your head.”
If you lack the courage to specify your own ingredients, Texas Burrito has four suggested combos, such as the Rio Grande with flour tortilla, brown rice, pork and black beans. They also have what Pool calls a “make it wet” style, which is a burrito covered with one of the sauces, which you eat with a fork and knife. In some places, they might call this an enchilada.
Tacos come on corn tortillas with fillers such as green-chile pulled chicken, pineapple habanero salsa, roasted poblano, goat cheese and guacamole. There are also chips and dip, corn on the cob, and sweet pork barbacoa nachos, which Pool likens to the nachos served at Panchos.
The truck will begin to circulate on January 27 at locations in the ‘burbs, including Addison and Irving.
Pool’s company has six trucks, 40 employees and a 5,000-square-foot commissary kitchen in Grand Prairie. The food truck world has many moving parts.
“It’s not just getting on a truck and making food,” he says. “The easy part is the food.”