QSR February 2023

District Taco HEADQUARTERS: FALLS CHURCH, VIRGINIA UNITS: 14

GUISADOS (3)

District Taco is the restaurant rags-to-riches story at its f inest. After leaving his home in Yucatán, Mexico, hoping to make it in the U.S., Osiris Hoil hit a setback. In 2007, as the economic crisis took root, he was laid-off and forced to start from scratch in a new country. He took his mother’s recipes, passion for com bining Mexican cooking with a new American

The 40/40 List

lifestyle, and began to chart a business. Hoil and his neighbor, Marc Wallace, got together in 2019 over homemade chips, salsa, and gua camole and decided to launch the District Taco food cart in Ross lyn. The brand has since grown to 15 stores across the DMV. “Beyond cre ating fresh, healthy, DISTRICT TACO (3), STAFF: MATT MENDELSOHN PHOTOGRAPHY

Guisados

HEADQUARTERS: BOYLE HEIGHTS, CALIFORNIA

UNITS: 8

and unique recipes, we are also committed to strengthening the well-being of our growing community and the members within them,” says the company, which was named one of QSR ’s Best Brands to Work For this past year, earning recognition for its PTO for all employ ees and a Pioneer Program of peer-nominated rewards. Prior to 2020, District Taco had started to make technological advances within its restaurants. When health concerns arose, cus tomers moved from dining in-store to ordering pickup and online deliveries. District Taco just announced plans to expand via franchising. The brand aims to add an average of 15–20 franchises per year for the next f ive with initial growth primarily focused on the Eastern Sea board and the Midwest. “District Taco has come a long way from the original taco cart in 2009, where we began delivering a unique dining experience by providing fresh, healthy, authentic Yucatán inspired food to a loyal customer base,” Hoil says. “I am so proud of the journey we have undertaken so far, and excited for the road ahead as we continue to expand and franchise across the country. We hope our story continues to inspire others to follow their own American dream.”

Since itsDecember2010 founding,Guisados’ vision has remained intact, and it begins with the style of cooking itself. Guisados’ food takes a differ ent approach to the mainstream “taco.” “Growing up, momwasn’t on the grill making carne asada or nachos; these stews were/are not only a portrayal of how we as Mex ican Americans eat, but howmany other cultures cook for their fam ilies,” says owner and operator Armando De La Torre. “We take pride in our food and realize that our menu is an accurate portrayal of the foods we really ate grow ing up.” Guisados’ goal was to serve homestyle braises on hand made corn tortillas—the latter of which are made to order from fresh ground masa. “Over the years our growth not only fuels foodies and visitors of our city, but brings so many back to the memories of

22

FEBRUARY 2023 | QSR | www.qsrmagazine.com