T
Joined: Nov 23, 2010
Posts: 1319
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T
On 2013-11-20 16:43, mike and marie wrote:
Original Don's. Convince him that the amazing variety of tequilas from Mexico would lend well to creating a full menu of potent, exciting cocktails. And the cuisine---tacos, burritos, enchiladas, and so on---incredibly exotic yet exciting to American tastes. Open in SoCal and make a big new restaurant in Texas. Expand outward from the American Southwest. By the time Vic Bergeron gets wind of it he'll double down on his Senor Pico's in order to compete.
When we get back we'll log on to tacocentral.com to read about the history of Don the Desertdrifter and Senor Vic, and also find arguments about how "palm trees (in and of themselves) are not taco, but can lend to the experience if done right." Conventions will be held to save the out-of-fashion Chi-Chi's chain before the coming of the great Taco Revival. And everyone will be comparing the size of their sombrero collections. Ole!
Don't think it's possible? See Casa Bonita, as recently pointed out by lucas vigor.
I realize you're being flippant, but I felt like pointing out that the reason tiki took off the way it did was because it came at just the right time. BOT spells out how so many confluent things had to converge for tiki to thrive. I'd be curious to see some discussion of what it was that seems to have allowed tiki to have a resurgence the way that it did.
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