Disco Taco

The newest concept from Chefs Eric Smith and Avery Cannon is a play on Americanized tacos made with unexpectedly elevated ingredients and bold flavors. Smith, the Executive Chef of VZD’s and The Crown Room, brings a change of pace from fine dining with a refreshingly approachable menu that puts his own spin on classics like fish tacos, hard-shell tacos, breakfast tacos, taco salads, and more. You’ll be surprised when you find out just how good these old favorites can be when they’re made with elevated ingredients and Smith’s signature culinary touch.

ORDER ONLINE

Street Tacos (5 in an order)


Carne Asada

Birria

Chicken

Al Pastor (with Pineapple)

Disco Tacos


Marcelo

Carne Asada, chimichurri, tomato

The Lea Lou

Chicken, roasted red pepper, queso, quacamole

QuesaBirria

Birria, cheese, onion, cilantro

Catfisco

Fried catfish, tartar, slaw, house pickle

Village People

Tempura shrimp, pineapple pico, cotija, and sweet red pepper sauce 

Stayin’ Alive

Chorizo, scrambled egg, hashbrown, cotija

Grub


Burrito

Choice of protein, cheese, borracho beans, rice, pico
Add ons: Guacamole, sour cream

Taco Salad

build your own

+ add protein

Discodilla

extra cheesy

+ add protein

Ball Game Nacho

chips, queso, pickled jalapeno

+ add protein

+ add guacamole

SIDES

Salsa

Queso

Disco Guac (3oz)

Cup o’ Barracho Beans

Elote

Dessert

Churro Del Dia

Two scoops of ice cream with honey

Fried Ice Cream

dusted in cinnamon & sugar with a drizzle of honey