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2024 Taco Trail Launches In Lake County

Seeking to traverse the local taco landscape?

Look no further.

The Lake County Visitors Bureau — also known as Remarkable Lake County — has announced the launch of its Lake County Taco Trail, now in its second year.

According to Executive Director Neil Stein, the trail was created to encourage taco lovers to take advantage of "unique adventures" among the 20 family-owned taquerias and restaurants scattered throughout the county.

Bureau staff began to conceptualize the idea before the pandemic, officials noted.

Due to its popularity and evolution in 2023, with over 1,500 passport-holders from more than 12 states, the Taco Trail is featuring new prizes and restaurant offers, Stein said.

"The Taco Trail was extremely successful in its first year, not only from a local perspective in terms of heightening awareness for these restaurants but also for introducing visitors to our amazing Mexican culinary scene," he added. "What better way to explore Lake County than by discovering new flavors and trying tacos along the way."

To participate in the Taco Trail, individuals are required to download the 2024 version of the pass on their smartphones at MyLakeOH.Com.

For only two visits this year, at 200 points, participants can earn a Taco Trail sticker.

Additionally, for 1,200 points, passport-holders can earn the Taco Trail "Trailblazer" T-shirt featuring the LCVB's new Taco Trail mascot, Tito.

Last year, over 100 people visited the required 12 restaurants to qualify for a free T-shirt, a number that is expected to significantly increase, Stein noted, adding the bureau is excited to promote Taco Trail members, including Hola Tacos in Willoughby and Wild Burrito in Madison.

Participants who check in either of these locations will receive 150 points instead of the 100 points established during the venture's overall launch.

The Taco Trail runs through the year.

Mexican Cuisine With A Dash Of Asian Fusion — New Eatery Opening Soon Near Howell

GENOA TWP. — A restauranteur and food truck operator from Howell is bringing a new eatery to town to serve up "authentic" Mexican cuisine with a dash of pan-Asian "fusion" cooking.

Israel Quintero is gearing up to open La Finca Tacos in early February at 799 S. Latson Road east of downtown Howell.

Quintero said his new eatery's menu will center around freshly made Mexican fare, including tacos, tamales, birria, and many other dishes. He also plans to utilize his culinary background in Chinese, Japanese, Korean, and Thai cuisine to incorporate "fusion" dishes into the menu. He's worked at Asian and Mexican restaurants in the state for about 25 years and learned many different techniques.

Mexican dishes such as quesabirria (pictured) will be on the menu at new Genoa Township eatery La Finca Tacos.

He also started a new hibachi food truck business, Quintero's Asian Fusion Grill, a couple years ago.

Growing up Michoacán, a state on the west coast of Mexico, his mother was the queen of his family's kitchen. He said her carnitas were his favorite.

"Michoacán is number one for carnitas. It is a pork and you cook slowly and very tender. The best carnitas is from Michoacán," he said.

After moving to Midland in the late 90s, he got his start in the restaurant industry cooking Chinese food. He also learned to cook cuisine originating from other countries in Asia, working for Pi's Asian Cuisine locations, including one in Brighton.

Quintero said when he first opens, the menu will focus on authentic Mexican dishes with a touch of fusion. Over time, he'll begin incorporating more fusion dishes that pair Asian and Mexican ingredients and cooking techniques.

La Finca Tacos owner Israel Quintero works on preparing a Genoa Township storefront for his Mexican and fusion eatery, which he expects to open in early February. Shown Wednesday, Jan. 24, 2024.

"I'm from Mexico, so I want to open my taco place," he said. "We will make tamales. You know, everybody likes tamales."

He said he plans to serve a variety of Mexican dishes, including tortas (Mexican sandwiches), pozole (a brothy soup), and fries with carne asada, chorizo, pico de gallo salsa, cheese, and sour cream. He also plans to offer some Mexican beverages, like Jarritos brand soft drink and horchata, along with sodas such as Coca-Cola and others.

"I want to do a lot of fusion stuff," he said.

"I make taco bulgogi," inspired by a Korean marinated meat dish, he said. To make it fusion, he puts marinated beef and kimchi into tacos.

"Also, Mexican sushi," he said. "You can put carne asada inside. You put cheese, avocado, and then a spicy sauce and a teriyaki sauce on top. People really like it"

Sushi rolls can have any kind of meat or potato inside and taste good, he said. He also learned that soy sauce goes well with fajitas. He particularly enjoyed the sweet and spicy taste of many Korean dishes.

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The storefront was previously occupied by Sahara Middle Eastern Grill, which was closed and put up for sale months after it opened. Before that, it was occupied for a while by Street Taco, which had taken over the storefront after The Howell Diner closed.

Quintero is aware of the turnover at the location in recent years, but he is confident that he'll be able to hook customers with the quality of his food and turn customers into friends.

Quintero's Asian Fusion Grill food truck owner Israel Quintero is gearing up to open new eatery La Finca Tacos in Genoa Township near Howell

La Finca Taco will be open seven days a week for lunch and dinner. It will feature indoor dining for a couple dozen guests at a time.

Quintero anticipates a large percentage of the business will be carry-out orders. He is also planning to set up a third-party delivery service, and large parties will be able to place catering orders.

"In the summer, I want to do stuff outside and bring the food truck," he said.

— Contact reporter Jennifer Eberbach at jeberbach@livingstondaily.Com. 

This article originally appeared on Livingston Daily: Mexican cuisine with a dash of Asian fusion coming soon near Howell

Review: Super Taco Features Family Recipes, Authentic Mexican Fare

BY LARRY L. KUBERT for L Magazine

Authenticity is a word that Rogelio Arias doesn't use lightly.

Arias, who owns and manages Super Taco Restaurant, is proud of his heritage, his restaurant and his presentation of the look and taste of Mexican dishes.

When Arias opened Super Taco in early 2006, he admits that his experience in the restaurant business was minimal. But he lauds the assistance he had from two of his nephews in getting the restaurant started. Arias was a quick learner, and Super Taco was successful, which resulted in an expansion in 2008. Another expansion is scheduled for completion in March.

From Morelos, Mexico, Arias said that Super Taco's recipes are from his family, and he is proud of their authenticity. "If you eat at Super Taco, the food you taste will be the same as if you had gone to Mexico and eaten in a Mexican restaurant," he said.

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According to Arias, ingredients used in the recipes are prepared in-house and made from scratch. "We do not use pre-cooked items."

The restaurant likes to serve tacos its own way – the Mexican way – no ground beef. Arias said that he would explain to customers that true Mexican tacos use beef prepared like that in carne asada, not ground beef. Nevertheless, he would honor a customer's request for ground beef.

He also said that the restaurant has introduced Mexican dishes that hadn't been sold in Lincoln before Super Taco, like tortas and other dishes. He added that the restaurant adds two or three new dishes every year, but does not remove any offerings.

The Super Taco menu is impressive with an array of choices. Under the Platters section are l2 selections ranging from Fajitas (one, two or three meats – beef, chicken, shrimp – with rice, beans, pico de gallo, lettuce, sour cream and guacamole, $15.75-$17.75); to Bistec Ranchero (beef steak, onion, tomato, jalapeno and house salsa with rice, beans and corn, $17.25); and Molcajete Rey (skirt steak, grilled chicken, jumbo shrimp, nopales, sausage, house dressing, rice, beans, pico de gallo, lettuce, sour cream and guacamole, $27.25).

A dozen entree options are also offered, costing $2.25 for Tacos (cilantro and onion) or $3.50 for taco with a choice of 15 meats; Burrito ($8.25); or Chile Relleno ($13.25). There are 13 choices under Specialties including Quesadilla (Cancun shrimp, guacamole and sour cream, $10.75) and Tacos de Birria (five tacos with onion and cilantro, $14.99).

Tortas are $7.85 with choice of meat, or $8.85 for your choice of 11 Specialty tortas, including Hawaiana, Azteca, Chorihuevo and Supreme. The Seafood section has 11 choices including Shrimp Cocktail ($14.99), Fried Tilapia ($15.75), and Shrimp and Octopus Cocktail ($19.95).

The restaurant also serves beer (domestic and imported), margaritas and mixed drinks.

Super Taco's customer demographic is varied with Hispanic and Anglo customers relatively even, according to Arias. But there are also a good number of other ethnicities from Chinese to Japanese and East Indian.

"We have a lot of regulars," he added. "Some come two or three times a week, others once a week and others once every two weeks or monthly. Once a customer comes and tastes our food and likes it, they will come back again and they will be a regular.

"If you present authentic Mexican food, in a clean and friendly atmosphere with good service, people will come back to your business."

When asked about how the Super Taco name was chosen, Arias responded, "At first people just thought we were another fast food place. But after they tried us once, they knew we were the real thing.

"Restaurants use a lot of different words and tactics to get people to identify them and make an impression," he continued. "But what do they really mean? 'Super' is a strong word, and it is easy to remember. SUPER [snapping his fingers] Taco!"

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