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    Major Taco Lawsuit

    Food fight: Lawsuit alleges stolen "Taco Bible" led to competitor's ripoff recipes

    Eric Sandler
    Oct 22, 2013 | 1:02 pm

    The Dirty Sanchez. Mr. Pink. The Democrat. The Republican. Fans of Austin-based Torchy's Tacos will immediately recognize these as some of the creative names the company has developed for its signature dishes. Now, a lawsuit alleges that a competitor has stolen the company's secrets and opened a new restaurant that mimics Torchy's distinctive items.

    The alleged culprit? Texas Taco Company, a three-outlet chain that started in Baytown and has locations in Friendswood and Magnolia.

    Chefs can't trademark recipes, but do style and presentation make a recipe so unique that it's a trade secret? That's one of the issues at the heart of the lawsuit.

    Torchy's marketing director Brittany Platt says that the company became aware of Texas Taco Company when Torchy's customers started tagging images from Texas Taco on Instagram. "There's clear consumer confusion" about the relationship between Torchy's and Texas Taco, Platt tells CultureMap. She says the suit's purpose is to clarify that the two aren't connected.

    In a pleading filed in Harris County, Torchy's alleges that Texas Taco uses recipes, menu designs and presentation styles that are "a blatant Torchy's rip-off."

    In a pleading filed in Harris County, Torchy's alleges that Texas Taco uses recipes, menu designs and presentation styles that are "a blatant Torchy's rip-off." Furthermore, the suit claims that former Torchy's cook Mario DeJesus stole the Torchy's "Taco Bible" that contains all its recipes and supplied it to Texas Taco. The suit seeks both to stop Texas Taco Company from using Torchy's recipes and, of course, for monetary damages for using them in the first place.

    According to Torchy's, DeJesus signed a non-disclosure agreement when he worked there that prohibits him from revealing any of the company's recipes to competitors. Furthermore, Torchy's uses a variety of tactics, including video surveillance, to prevent employees from ever removing the Taco Bible. When a manager saw that DeJesus had done so, the company fired him immediately after he returned it.

    When a Torchy's manager visited a Texas Taco location and inquired as to whether Texas Taco was using Torchy's recipes, the pleading states that an employee told him, "McDonald's had also been copied and it was 'just business.' "

    While it will be up for a jury to determine whether Texas Taco owes Torchy's money, the appearance and descriptions of both companies' tacos appear similar. For example, both the Torchy's and Texas Taco menus describe the avocado they use as "hand-battered," and the Torchy's fried avocado and Texas Taco Willie have identical-sounding toppings. The same is true for the blackened salmon taco that's known as Mr. Orange at Torchy's and Bill Pickett at Texas Taco.

    Texas Taco did not immediately respond to CultureMap's request for comment on the lawsuit, and its answer to Torchy's pleading denies all of the allegations. Among the documents Texas Taco officials produced in the filing are DeJesus's employment application and some highly entertaining emails from Torchy's employees that include comments like "I hope you go down in flames" and "THANK YOU SO MUCH for ripping off something that we have all worked so hard to build."

    Torchy's makes a number of claims in its pleading, but Hembree says the Austin-based company can't prove them. "If there's evidence, tell them to show it."

    UPDATE: Texas Taco president and secretary Adrian Hembree contacted CultureMap with his side of the story. Asked about whether he or anyone connected to Texas Taco stole the Torchy's Taco Bible, he responds definitely. "Absolutely not. There's no way in hell."

    Torchy's makes a number of claims in its pleading, but Hembree says the Austin-based company can't prove them. "If there's evidence, tell them to show it . . . They claim Mario DeJesus stole the Taco Bible. Ask them to give you the video." Hembree says they asked Torchy's to produce the video as part of the case's discovery, but Torchy's hasn't. Similarly, when Torchy's managers were asked to produce the non-disclosure agreement that DeJesus signed, "they couldn't produce the document."

    "I love their tacos," Hembree says. He acknowledges that Torchy's inspired Texas Taco but compares it to the way "Ninfa's created fajitas" before tacos al carbon became a global phenomenon.

    Meanwhile, the case has taken a bizarre turn. Hembree says that employees at the Magnolia location discovered one of Torchy's owners "peeing all over our restroom."

    Torchy's Tacos alleges that Texas Taco Company has stolen its recipes.

    Torchy's Tacos interior with red devil balloon
    MexicanFoodReviews.com
    Torchy's Tacos alleges that Texas Taco Company has stolen its recipes.
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    What's Eric Eating Episodes 523 and 524

    Acclaimed Austin duo dish on their wine-obsessed neighborhood restaurant

    CultureMap Staff
    Jan 16, 2026 | 1:08 pm
    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel
    Photo by Mackenzie Smith Kelly
    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

    On this week’s episode of “What’s Eric Eating,” chef Tracy Malechek-Ezekiel and beverage director Arjav Ezekiel join CultureMap Houston editor Eric Sandler to discuss their Austin restaurant Birdie’s.



    Widely considered one of Austin’s top restaurants, Birdie’s has earned local, regional, and national acclaim, including a place of the 2025 Time100 Next list, Food & Wine magazine’s 2023 Restaurant of the Year, and a 2025 James Beard Award for Outstanding Professional in Beverage Service to Ezekiel. In a 2024 column, James Beard Award winner Chris Shepherd recommended that Houstonians visit Birdie’s the next time they’re in Austin.

    Sandler’s conversation with the duo begins with a little bit about how they met while working together in New York and their decision to move to Austin. From there, it turns to Birdie’s counter service model that’s unusual for a restaurant of its quality. Sandler asks whether not offering traditional table service has lowered the restaurant’s profits.

    “It’s the opposite. Because we have a leaner labor force in the dining room, our margins are probably double what they would be if we were a traditional restaurant,” Ezekiel explains. “What we’re able to do is take a portion of that margin and invest it back into our team. We talk about ‘Conscious Capitalism’ a lot. That extra margin pays for paid family leave that we offer to everybody on our team, the month of paid and planned vacation every year, the subsidized health insurance, the subsidized mental therapy we offer. We needed to find more change under the cushions, so we could invest it back into our team.”

    Initially, Birdie’s opened with an a la carte menu. In 2025, it switched to a prix fixe format that offers diners six courses for $80. The switch means the restaurant serves fewer diners per night, which has shortened the wait to order from up to an hour to 20 minutes or less. Chef Malechek-Ezekiel explains that this change has also expanded the range of dishes she’s able to serve and broadened the techniques she uses to create them.

    “We can cook fish confit. We can use the Japanese robata grill to cook on charcoal. We can hot smoke fish to order. Now, I feel like, wow, look what we can do now. Before, we had the skills, but we couldn’t physically do it with how tiny our space is.”

    Listen to the full episode to hear more about how Birdie’s guides diners through its wine list, which of the monthly prix fixe menus has been the most successful, and the couple’s thoughts on potentially opening a new restaurant.



    In this week’s other episode, Craft Pita chef-owner Raffi Nasr joins Sandler to discuss some recent news in the world of Houston restaurants. Their topics include Tex-Mex restaurant Superica transforming into a casual steakhouse; the imminent opening of delivery-focused Shredders Pizza; and a change in operations at Weights + Measures.

    In the restaurant of the week segment, Nasr and Sandler describe their recent meal at Oru, a new sushi restaurant in the Heights from the team behind Michelin-recognized omakase counter Neo and Upper Kirby hand roll concept Kira. Listen to hear their favorite dishes as well as Sandler’s quibbles with a couple of aspects of the experience.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel

    Photo by Mackenzie Smith Kelly

    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

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