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.



The Waurika

Flour tortilla, fried Catfish, tartar sauce, disco slaw pickled seedless cucumber

The Lea Lou

Pulled chicken queso, avocado, fajita veg

Luis Gringa

Asada, corn tortilla, cilantro, onion, cotija

The Most Important Meal

Corn tortilla, chorizo, scrambled egg, cotija, hash brown

Tako Belle

Hard shell, seasoned ground beef, shredded iceberg, Colby jack cheese

The Bub

Corn tortilla, chicken fried shrimp, apple pineapple pico, cotija, and sweet red pepper sauce 

The Joe Pesci

Flour tortilla, seared salmon, ponzu onions, cumin cream, and Disco sauce

The Kyle Skywalker

Flour tortilla, 24-hour brisket, fajita veg, cotija, A1

Ball Game Nachos

Chips, queso, pickled jalapenos 

Taco Salad

Shredded iceberg, tomato, fajita veg, cotija, cheddar; choice or ranch or 1000 island, add tako meat, pulled chicken, or chicken fried shrimp


2 flour tortillas, Colby jack, sour cream, and side of disco sauce ; add protein


Cup o’ Elotes

Cup o’ Barracho Beans

Disco Guac (3oz)

Churro Del Dia

Served with vanilla ice cream and honey