As the appetite for Mexican street food continues to grow in East Valley, ABC15 reports that local favorite The Taco Spot is ready to serve up more of its popular birria tacos and quesadillas with plans to open four new locations by the end of 2024. The latest addition to their growing portfolio was the opening of their eleventh store in Gilbert last week, a testament to their rapid expansion since their inception in Chandler two years ago.
Known for their combination of traditional flavors and vampire-style Mexican dishes, the company was founded by brothers Jorge and Jesus Ruiz during the trying times of the Covid-19 pandemic. The pair started by selling tacos out of a barbershop, now, their chain has cultivated a mammoth online following, boasting over 400,000 subscribers on YouTube and nearly half a million combined followers on Instagram and TikTok. Their flavorful dishes and clever use of social media have galvanized a dedicated customer base across the Valley, with, no sign of their momentum slowing down.
According to Business Journal, the expansion has been made possible through a partnership with Marc Rigau of Terrafirma Commercial Real Estate, who began exclusively representing The Taco Spot at the start of 2023. Since then, Terrafirma has been instrumental in 12 deals for the taco chain including an opening in Tucson, and continues to hold an exclusive agreement for both corporate and franchise stores throughout Arizona.
The Taco Spot's growth strategy also includes converting second-generation restaurant spaces into their own brand, with typical locations ranging from 1,200 to 2,100 square feet. The brand is actively working on opening sites in Mesa, Surprise, San Tan Valley, and a second in Tucson. "All four are expected to open before the end of the year," Rigau told the Business Journal. In addition to the local growth, The Taco Spot is also scouting for franchisees and locations beyond the Arizona borders, setting their sights on territories like Tucson, Flagstaff, Prescott, and Payson, further extending their southwestern culinary footprint.
