It takes just a glance at this Fresh Mex based restaurant’s menu to see this taco experience will be like nothing you’ve had before. With fresh ingredients, creative combinations and fun names, this spot is a must try!
First, you pick from a variety of chef driven flavors, then choose if you want it as a taco, burrito, nachos or a bowl. The Drunken Clucker is packed with flavor, featuring seared adobo chicken, fried yucca hash topped with bourbon bacon jam, fresh jalapeño and avocado crema. The Cowabunga is surf and turf on a taco, offering seared Baja shrimp and marinated sirloin steak topped with roasted salsa, smash sauce, fresh tomato and cilantro. The Bah-me-o-mi puts a fresh twist on a taco with hoisin glazed pork topped with house-pickled veggies, sliced fresh jalapeño, and fresh cilantro.
And guess what? They fry their tortilla chips in house daily in…BEEF TALLOW! Yes, beef tallow chips served with each item alongside their epic fire roasted poblano and garlic blessed salsa.
With over two decades in the culinary world, the chef behind Farm to Taco, Christine Robinson, brings more than just impressive credentials — she brings soul. She is a classically trained chef from Le Cordon Bleu, served as executive chef at The Williamsburg Winery, led Marriott kitchens, created menus at private clubs, and cooked for celebrities.
After years of pouring her talent into cooking for others, she felt a deeper calling — to build something of her own. That dream took shape as Farm to Taco, born from resilience and rebuilt with love after losing everything to the hurricanes of 2024.
This isn’t just a restaurant — it’s a comeback story, a second chance, and a celebration of flavor, community, and heart. Every taco tells a story. Every bite reminds you that when food is made with love, it just hits different.
Come hungry. Leave inspired.
Farm to Tacos Beef Barbacoa
Rich. Bold. Tender. The ultimate protein for tacos, nachos and more. Packed with deep flavor and perfect for feeding a crowd.
INGREDIENTS:
2–3 lbs brisket, cleaned & cut into chunks
2 onions, chunked
½ cup whole garlic cloves
2 tablespoons cumin
½ cup chili powder
1 tablespoon oregano
3 bay leaves
¼ can chipotle in adobo
2 tablespoons lime juice
1 cup Roma or canned plum tomatoes, roughly chopped
Beef stock, enough to cover
INSTRUCTIONS:
Chef Christine’s Pro Tip: don’t trim all the fat — it adds serious flavor! Use a large, heavy-bottomed pot that holds everything comfortably and allows even cooking on the stovetop.
1. In the pot, sauté onions, garlic, tomatoes, juice, chipotle and all dry spices until softened and aromatic (about 8–10 minutes).
2. Remove bay leaves. Blend the mixture until smooth using an immersion blender or in batches with a food processor.
3. Return the sauce to the pot. Add brisket and pour in beef stock until the meat is completely covered.
4. Bring to a light boil, then reduce to a low simmer. Cover loosely and cook for 3–5 hours until the meat is fork-tender. Stir occasionally and adjust seasoning as needed.
5. Remove brisket, shred with two forks, and return to the rich sauce. Mix well to coat evenly.
Serve with tacos, nachos, rice bowls, burritos, or sliders. Also great as a protein-packed meal prep option. This dish freezes beautifully, and the flavor gets even better the next day!
Be sure to explore Farm to Tacos specials, like BOGO tacos on Tuesday nights or their date night taco flight on Fridays. Stop in at 10700 SR-54 Suite D or visit online at farmtotacotrinity.com to learn more.