In this episode of Take-Away with Sam Oches, Sam talks with Regina Simmons and Carlos Corral, two of the four cofounders behind the plant-based Mexican fast casual Tacotarian. This Las Vegas based concept now has five locations between Vegas and San Diego and it has big ambitions to change Americans’ minds about vegan food using authentic Mexican recipes. Regina and Carlos joined the podcast to share their insights on designing a plant-based Mexican menu and to talk about how a visit from Vice President Kamala Harris has helped them build a national buzz that is the gift that keeps on giving. 

In this conversation, you’ll find out why:

• The signature flavors for global cuisines are not meat-based
• Just because there’s not demand for your product doesn’t mean it won’t succeed
• The biggest hurdle for vegan food is consumer perception
• Commissaries can help you ensure consistency and efficiency
• If you want to build a buzz, start by building close community ties
• Word of mouth works wonders — especially if it’s among celebrities
• To build a successful restaurant business, start with partners you trust and a team that shares your vision 

Have feedback or ideas for Take-Away? Email Sam at [email protected]