Flavor Trends, Strategies and Solutions for Menu Development

Nacho Tots Best of Flavor 2018 | Beelman’s | Tachos

Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro

Best of Flavor 2018
Beelman’s reopened last fall with a fully plant-based menu in a casual pub setting, with items ranging from bar bites to brunch. One of the most popular items, the street-food dish Tachos, demonstrates Chef Caroline Concha’s goal of offering inspired, craveable food that appeals to vegans and non-vegans alike.

Described as “the perfect marriage of nachos and tater tots,” the Tachos interprets the nacho experience with a clever combination of a soy-based meat alternative, salsa, spicy gochujang crema, cashew cheese, house-pickled jalapeño, bird’s eye chile-spiked pinto beans and cilantro—all atop crispy, pillowy tater tots.

“This dish combines multiple layers of complementary flavors, so every bite is loaded and super satisfying,” says Concha. “A subtle nutty sweetness comes from the cashew cheese that cuts through the savory and spicy nacho components, while the gochujang crema is an unexpected addition.”

She says the Tachos are loved by vegans but that they have become a crowd favorite among all diners. “It’s a fun twist on comfort food that’s approachable for both vegans and non-vegans, and perfect for sharing over beers. It is a unique concept combined with plant-based ingredients.”


Caroline Concha


From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



About The Author