The Gallegos Family Sets Roots with Taco Asylum

Originally published in OC Weekly on August 10, 2018, here is a re-post of my food story about the innovative and successful Gallegos Family:

Taco Asylum is all about taking your palate for a twirl and escaping the ordinary (as lovingly described on their logo). When I walked in, I was met with an intense aroma of chilis, spices, and meats while I took in the room’s rustic-industrial decor. The menu is full of non-traditional Mexican-fusion delights and local craft beer. I ordered what I thought the most unique—the PB&J Taco–as well as tacos with carnitas, pollo, and chili relleno, and of course, chips and salsa.

Each was delicious, but the savory PB&J Taco won my heart and belly. The crisp bacon nestled between a house-made peanut butter and fragrant carrot-ginger jam was both decadent and addicting. I was hooked and immediately wanted to know more about the Gallegos family, Taco Asylum’s new owners.

I sat down with Tony Gallegos and three of his adult children–Ralph, Tisha, and Scott. They told me about their family’s beginning in farming and subsequent ownership of the legendary Grande Bakery in Santa Ana.

For the rest of the story on OC Weekly’s Website, click here

The Firepig Taco –Photo by Nick Schou
Bacon PB&J Taco
Chile Relleno Taco
Taco Asylum‘s Hip and Rustic Decor
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