In Texas, there is nothing as ubiquitous as the taco. In fact, the taco is so prevalent that we often take for granted the number of high-quality, inexpensive and delicious options found on practically every corner.
But out in the heartland, where meat and potatoes reign supreme, a good taco can be hard to come by. Lucky for the residents of St. Louis, two former Austinites are on a mission to bring a little bit of Texas to the middle of Missouri.
Mikey Carrasco and Christian Ethridge are "bred and buttered" Austinites who have been friends since their teenage days of sneaking into Sixth Street bars. Two decades later, with years of restaurant experience in their pocket, Carrasco and Ethridge have relocated to St. Louis to open Taco Circus, a restaurant born from the duo's desire to introduce cheap and delicious tacos packed with high-quality, locally sourced ingredients to the Midwest.
Beyond recreating a piece of Texas culinary culture in St. Louis, the pair wants to give quality, affordable dining options to their new neighbors.
Located in St. Louis' historical Bevo Mill neighborhood (sorry, no connection to the Longhorn mascot) on what Ethridge describes as the "Airport Boulevard of St. Louis," Taco Circus will be a to-go style eatery offering a menu focused on tacos, rice, beans, queso and a few special off-menu options.
Crafting these menu items with quality ingredients is important to Ethridge, who has an impressive resume that includes stints at Austin restaurants such as Kerbey Lane Cafe, Russell's Bistro and Snack Bar. Citing P. Terry's Burger Stand as inspiration, Ethridge says that Taco Circus will not skimp on quality for convenience.
"We're actually making fast food where people don't feel guilty and gross," say Ethridge.
Like the Austin joints that inspired it, Taco Circus will source as many ingredients as possible from local providers, including Missouri-grown meat and cage-free eggs. For now, the restaurant is sourcing its tortillas from Chicago until they can get their own tortilla maker. (Finding a quality tortilla machine in Missouri has proven near impossible and Ethridge jokes that he might have to ask his dad to haul one up from Texas.)
Beyond recreating a piece of Austin's culinary culture in St. Louis, the pair wants to give quality, affordable dining options to their new neighbors. "Growing up in Austin, we had cheap alternatives and options for food." says Ethridge. "I grew up on [Taqueria] Arandas, Tamale House — the list goes on. If I had four or five bucks and not that much time, I would go and get tacos. There's not that option here."
Ethridge and his family moved back to St. Louis, where cost of living was less expensive and openings in the food industry were bountiful.