“Austin has a big taco culture, and my observation is that it’s unapologetic Tex-Mex; they eat what they love,” said Radaich. He also noticed the crossover between taco and barbecue.
“That’s what I was really excited about,” he said.
Like the culture it’s inspired by, the menu at Big Star Tipsy Taco Bar is designed to be playful. And, true to its name, there are a dozen varieties on the menu.
Fillings range from traditional like carne asada, barbacoa, brisket and carnitas, cooked low and slow thanks to the addition of a smoker, to a smash burger taco, a delightfully messy, cheesy patty wrapped inside a fried tortilla and topped with fried Hatch chiles and pickled onions. Non-meat eaters will find offerings like elote-fried potato and breaded cauliflower tacos. Rounding out the taco menu: fried chicken, bone-in pork ribs, yellowfin tuna and fried shrimp ($7-$10).
“There’s no quest for authenticity here. It’s supposed to be fun,” he said.
Big Star elotes tacos, vegetarian tacos with corn, potatoes, crema, Taijin, cilantro and crumbled cheese.
The vegetarian elote-potato tacos at Big Star Tipsy Taco Bar features a base of fried potatoes, elote dip, Taijin, cilantro and crumbled cheese. (Joy Summers/The Minnesota Star Tribune)
Led by chef Christian Castrillon, the menu lends itself to vegetarian and gluten-free options, and most sides are meat-free. Shareable appetizers ($13-$18) range from salsa flights and guacamole to elote corn dogs, fried cauliflower bites and “interactive” Queso Fundido, a skillet of chorizo and a melty Oaxaca cheese blend (messily) scooped up with locally sourced corn tortillas.