This Saturday DTFM/Ankeny Unplugged Double Decker Menu Wrecker!


Hello, Taco Likers!  We here at your first (and the greater DSM area’s second) favorite taco making operation are proud to announce that this weekend should run a little smoother than last weekend!  It turns out that the combination of Friday Night Sips In The City/Saturday Morning Farmers Market was a little more than the boss should have…well, if you were at either you know the point of this.  Our chef was having a really good time, and enjoyed every second of both events (except about one hour of chaos saturday morning.  whoops.) Really. Good. Time.

Feline Depiction Of Our Chef Between Last Friday and Saturday Events

Let’s reflect a little.  Sips In The City was amazing.  We were fortunate enough to have a great booth location bestowed upon us, even though we are the NKOTB.  Our tiny “Taco Canapes” were a  huge hit, serving a grand total of 1350 1.75 inch hand pressed corn tortillas (not a fun undertaking) topped with Vegan Chorizo, Braised Pork, or Beef Cheek.  There was a line of at least 15 taco wanters at all time.  For three hours.  amazing.  We made a lot of new friends that night, and spent some time with some old friends from some great businesses.  Our new team of Elisabeth “Get to the back of the line if you can’t decide” Ballstadt, Shelby “Sauce Spiller” Conklin, and Cyd “Don’t look up, just make tacos” Mull was amazing to work with.  What a great time.  Too Great.

We are also super pumped that we will be participating in Ankeny Unplugged this Saturday from 4 until 9.  Evidently there is a high demand for vegetarian and gluten free items (every single item we serve is gluten free) to be served at this event series, and we are glad to have caught the last one.  Next year we will be there for all their events, if they feel like inviting us back.

So, this brings us to the real subject at hand.  This Weekend.

We have a new flavor to put in your mouths this Saturday, which is a Korean Braised Short Rib with Kimchi.  Yes, some of you more worldly taco likers will recognize this combination from a certain taco truck in a certain state which serves the only “real” tacos in the country (according to the a-hole at the DTFM a few weeks ago).  This will be served at both events saturday.


  • Vegan Chorizo
  • Braised Pork
  • BLT
  • Bacon Chorizo
  • Korean Short Rib

BTW, about the BT last week.  I personally apologise for the exclusion of that from the menu, and for the back up tortilla scandal.  This weekend will be full on, with all normal stuff kicking it all over our menu.  Hey, while you are at our stand, you should pick up some greens and things from our amazing friends Cleverley Farms located exactly one foot west of our booth at 2nd and Court Avenue.

Ankeny Unplugged:

  • Vegan chorizo
  • Braised Pork
  • Korean short rib.

No Breakfast thing, duh.  It’s not breakfast time.

This should be a great day filled with fun and tacos.  Actually I think the word Taco means Fun in some languages.




Saturday Morning Obscene Scene Recap Report

If you read our last post, you know about our new commitment to ending the aural obscenities spewed forth from the mouths of the Tacopocalypse staff.  If you were actually AT the Farmers’ Market this past Saturday, you bore witness to something even more obscene than obscenities: The enormous hunks of slab bacon stuffing the tortilla walls of our new BLT tacos.  Humans of all ages, shapes, sizes, and cholesterol levels threw caution and sense to the four winds and indulged in what could be the most feared food item the Des Moines Downtown Farmers’ Market has ever seen.

I would post a picture of this bacon, but it may actually violate some decency laws (not unlike our choice of words at the stand).

The Breakfast Thing also returned for it’s second successful week.  Judging by the reaction of new BT Likers and return Likers as well, this THING will be a permanent addition to the menu at the DTFM.  You are welcome.

I was thanked personally by a young lady human for serving vegan chorizo.  She had a bad experience at the Breakfast Burrito Stand (is there ever a good one?) in which she was informed that getting something vegetarian wasn’t an option there as all of the breakfast burritos were PRE MADE.  Ok, whooooooaaaaa, Blossom.  All you Buritto Likers out there are getting NOT ONLY pre-cooked bacon, crap pre-mix egg product, cold tortillas, and hornswaggled, but the burittos that you adore are PRE MADE?  Why would you do this to yourselves?  Would you rather have Niman Ranch Meats, Organic local veggies, Sheeder Farms eggs, hand pressed tortillas (ok, sometimes they DO end up getting a little cold. sorry), VEGAN CHORIZO, everything fresh and hand made by the people serving your food, you can talk to the Chef personally (and there actually is a chef, not some person orchestrating a pre-packaged re-heat operation), you can look west about ten feet and see the farmer which grew the greens on your tacos, I mean SERIOUSLY PEOPLE.  WHAT ARE YOU WAITING FOR?  DITCH THE BURRITO HABIT.  GET DOWN WITH A BREAKFAST THING

Another young human female who is Gluten Intolerant, and a sort of long time fan of the cooking of yours truly, stopped by and had the first meal she has  had in four years at the DTFM.  Why?  Because everything we make is inherently gluten free.  Yes, we aren’t playing.  Here’s what she had to say:

Thank you for making gluten-free tacos.  Today= 1st time in 4 years that I have eaten anything but fruit @ #dtfm

That is what we like to hear, not necessarily the admittance of a culinarily unsatisfied past, but that we were able to accomadate someone who would otherwise be left out of the game.  Too many producers of food do not make an effort to include the “special needs” eaters (Celiac, lactose intolerant, vegetarian, vegan, etc), this is something we are always working towards changing.  Tacopocalypse strives for Gastronomic Equality.

Taco Likers, we just want to make you happy.  Like, REALLY happy.  Thank you for your support.