I heard back in November that Del Taco was testing turkey tacos and advertising them as having 33% less fat than their regular ground beef tacos. I thought this might be a Thanksgiving promotion but I could never find any Del Taco stores in Orange County that were selling them. Then I found out near the end of December that the turkey tacos would be in all the stores beginning on January 2nd, 2014. I think the idea was to help people stick to their New Years' resolutions to eat better. I tried the turkey taco the day it came out and then got one again a week or so later but without the pico de gallo and just put some of their Del Scorcho on it. They are advertising their crisp tacos, soft tacos, and crunchtadas as the items you can get with turkey meat but they just tweeted today that you can get any item that regularly comes with ground beef with turkey meat instead (just got back from getting a Del Beef Burrito with turkey meat). Having had several items with the turkey meat I can tell you it tastes close enough to the ground beef so that you don't need to think there's anything "weird" about it. And, hey, less fat. That's a good thing.
Will this new protein offering catch on? From the press event I went to last week it sounds like it is and is selling pretty well. Let's see if it becomes a permanent menu option. Or maybe it'll be something they cycle back in from time to time like with their shrimp and carnitas.
|Red O by Rick Bayless|
143 Newport Center Drive
Newport Beach, CA 92660
Tel: (949) 718-0300
Fax: (949) 718-0303
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Went a few weeks back to a food blogger's preview lunch at the new Red O restaurant at Fashion Island in Newport Beach. I'll be back to try some more food but you can read one of the reports about the food we had that day at Griffin Eats OC. As I approached the building and then entered and walked through it I was pretty amazed at the architecture of the place. I kept wanting to take pictures of all the different things I saw but there were so many customers already there that I felt it'd look a little weird for me to just stand around taking photos. After the preview lunch ended I asked the person who invited me if I could walk around the building and take photos. He said that I was absolutely free to but that they could also send me the professionally taken photos that they had. So, presented here are those photos plus an explanation he sent about how the architecture for the building was influenced:
The unique freestanding restaurant, inspired by the historic villas of Mexico’s breathtaking San Miguel de Allende, will feature an expansive 8,500 square foot dining room with an adjoining 1,100 square foot heated, outdoor pavilion with multiple cabanas, ideal for private events. Guests will be welcomed by an extravagant bar lit by handmade oversized chandeliers, and a live tree ascending into the tall ceilings of the main dining room. Designer Martyn Lawrence Bullard has designed a stunning space which features an exotic atmosphere by night, yet comfortable and inviting by day, highlighted by rich, color soaked fabrics and finishes.
The restaurant will include aged walls mingled with precious European tiles, exotic furnishings, leather accents, pierced brass lanterns and mosaic tile work. "This modern and luxurious space mingles with old world textures to create a beautiful and inviting space that is perfect to experience Chef Rick Bayless' modern Mexican fare," says Bullard. The authentic décor will also feature a magnificent viewing window into the kitchen accented by beautiful archways and meticulous woodwork as well as a specially designed Tequila Room, showcasing the depth of over 100 available agaves.
Clicking on any of these photos will take you to the full set, where you can also view the whole thing as a slideshow: