The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider

 Street taco's

Author Message
BP Smokin pork

  • Total Posts: 11
  • Joined: 4/10/2009
  • Location: Chatham, Ontario
Street taco's Sun, 02/12/12 12:52 PM (permalink)
How much steak goes in a street taco and how much should you make per taco? I hear about 1/8 of a pound but that sound very little.
I know there is alot of other factors around the profit but with the price of beef these days I don't know how you sell them so cheap?
looking to expand menu and just doing research. Any help would be great.
 
#1
    CCinNJ

    • Total Posts: 7740
    • Joined: 7/24/2008
    • Location: Bayonne, NJ
    Re:Street taco's Sun, 02/12/12 1:44 PM (permalink)
    The post weight on an average fast food steak taco is about 1. something oz.

    By steak do you mean steak or BBQ shredded beef?
     
    #2
      pnwchef

      • Total Posts: 2226
      • Joined: 3/16/2011
      • Location: Kennewick, WA
      Re:Street taco's Sun, 02/12/12 1:44 PM (permalink)
      If you buy your taco meat in a Mexican meat market, you will find it's a  large piece of meat, put on a slicer cut thin and falls into small chunks of meat. This is a process that would give you a cheaper taco meat to deal with. The other methods are using a marinade with Skirt steak or even flank steak. It all depends on how cheap you need to go............I would go out and buy some meat and see what size taco you want to serve for the money, every taco place is different in size and quality of meat........................pnwc
       
      #3
        chefbuba

        • Total Posts: 1949
        • Joined: 6/22/2009
        • Location: Near You, WA
        Re:Street taco's Sun, 02/12/12 2:25 PM (permalink)
        Street tacos are typically made with a 4" tortilla, 1-1.5oz of meat makes for a decent taco.
        As PNWC stated, larger cuts such as chuck shoulder clod is sliced thin on the slicer and sold as "carne asada".
        At about $2.75lb, a taco would cost me about .35 to produce, sell for $1.25-1.50, depends on your market.
        I use skirt steak for street tacos on occasion, Marinated and char broiled, the only way to go. Skirt steak taco would cost me approx .60 to produce, sell for $2++
         each. Offer a choice of several different salsas.
         
        #4
          Vic Cardenas

          • Total Posts: 177
          • Joined: 2/9/2012
          • Location: Midvale, UT
          Re:Street taco's Sun, 02/12/12 2:32 PM (permalink)
          I agree with the above, street tacos usually have only about 1- 1.5oz of meat. They usually sell for $1 here.
           
          #5
            Vic Cardenas

            • Total Posts: 177
            • Joined: 2/9/2012
            • Location: Midvale, UT
            Re:Street taco's Sun, 02/12/12 2:34 PM (permalink)
            Cabeza, Lengua, Carnitas, Chicharon are some popular *cheap* cuts of meat that they use to increase profit.
             
            #6
              BP Smokin pork

              • Total Posts: 11
              • Joined: 4/10/2009
              • Location: Chatham, Ontario
              Re:Street taco's Sun, 02/12/12 3:28 PM (permalink)
              Thanks for the input,
              Any concerns that I should have about making the corn tortillas to order?
               
              #7
                Foodbme

                • Total Posts: 9526
                • Joined: 9/1/2006
                • Location: Gilbert, AZ
                Re:Street taco's Sun, 02/12/12 3:43 PM (permalink)
                Do you mean steak or ground beef? Big difference.
                Depends on the shell size of the taco you're gonna sell. Bigger shell, more meat.
                Soft or hard shell, Corn or Flour?
                Suggest you decide the size and style you're gonna sell and experiment with it until it until you get it the way you want to serve it and then price accordingly. If you have a good price/value taco that tastes good, people will buy it.
                Personally, I prefer soft flour tacos as opposed to hard corn tacos. Easier to handle and eat as stand up and eat street food.
                 
                #8
                  mar52

                  • Total Posts: 7590
                  • Joined: 4/17/2005
                  • Location: Marina del Rey, CA
                  Re:Street taco's Sun, 02/12/12 3:44 PM (permalink)
                  Your salsas and condiments are also very important.
                   
                  There are some great sauce recipes at www.rickbayless.com
                   
                  You'll also need diced onions and cilantro.  My advise which would be self serving for me...  don't mix the two as some don't like cilantro.
                   
                  Other condiments...  pickled jalapenos, carrots and onions,  Radishes,  grilled green onions.
                   
                  The more you offer, the better your tacos.
                   
                  One or two tortillas per taco?  I like those with 2 and I split them in to 2 tacos.  This uses up more or your sauce, but I'd go to your stand before going to one with only one tortilla and limited salsas.
                   
                  #9
                    CCinNJ

                    • Total Posts: 7740
                    • Joined: 7/24/2008
                    • Location: Bayonne, NJ
                    Re:Street taco's Sun, 02/12/12 4:15 PM (permalink)
                    If the tacos do not work out...carne asada fries are aka Mexican poutine (around here at least). An order of them might fetch a bigger number vs. a taco with not much more cost in it.


                    <message edited by CCinNJ on Sun, 02/12/12 5:25 PM>
                     
                    #10
                      chefbuba

                      • Total Posts: 1949
                      • Joined: 6/22/2009
                      • Location: Near You, WA
                      Re:Street taco's Sun, 02/12/12 4:32 PM (permalink)
                      To the op....are there any taco trucks in your area?.....If not, go to Detroit and sample some of the wares there to get an idea of what a typical taco truck is serving.
                      Some trucks make corn tortillas to order, most use pre made.
                      If you can make a decent fresh tortilla, you will have the advantage, but it has to be good.
                       
                      #11
                        Online Bookmarks Sharing: Share/Bookmark

                        Jump to:

                        Current active users

                        There are 0 members and 2 guests.

                        Icon Legend and Permission

                        • New Messages
                        • No New Messages
                        • Hot Topic w/ New Messages
                        • Hot Topic w/o New Messages
                        • Locked w/ New Messages
                        • Locked w/o New Messages
                        • Read Message
                        • Post New Thread
                        • Reply to message
                        • Post New Poll
                        • Submit Vote
                        • Post reward post
                        • Delete my own posts
                        • Delete my own threads
                        • Rate post

                        2000-2014 ASPPlayground.NET Forum Version 3.9
                        What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com