Mex­i­can flavours com­ing to Toko­roa

South Waikato News - - Your Paper, Your Place - LUKE KIRKEBY

Cru­ci­fix, don­keys, som­breros, and skulls will soon replace the old of­fer­ings of Wong’s Kitchen in Toko­roa.

The own­ers of award win­ning Rose­bery St cafe Rumbly Tums, Do­minic Mor­ris and Cushla Ar­buckle, are busy set­ting up their new ven­ture in the former Bridge St take­away shop- a Mex­i­can take­away which will be ap­pro­pri­ately called Ta­cow­ays.

Ar­buckle said Ta­cow­ays will fol­low sim­i­lar lines to Sub­way and Turk­ish take­aways where peo­ple will be able to come in and se­lect what they want from a cab­i­net.

‘‘It is go­ing to be real Mex­i­can fresh foods such as corn­bread, tacos, bur­ri­tos, na­chos, and en­chi­ladas with real flavours so they’ll have a bit of a kick.’’

‘‘There are heaps of In­dian and fish and chip shops in Toko­roa but we’ve al­ways thought the town needs some­thing a lit­tle bit dif­fer­ent,’’ Mor­ris said.

Ar­buckle, who was heav­ily ex­posed to Mex­i­can cui­sine when she lived in Amer­ica, said she wants to do things right.

‘‘Un­for­tu­nately with fran­chises you have got peo­ple work­ing for you and the owner is not re­ally there so they are out of touch. We’ve been to a cou­ple of the fran­chises in Hamil­ton and Auckland but I’ve been so dis­ap­pointed with the food,’’ she said.

‘‘It was not like real Mex­i­can food whereas we want to go down tra­di­tional lines of Mex­i­can food,’’ Mor­ris said.

‘‘We are not go­ing to have a huge menu but we will spe­cialise in what we have got. We will still of­fer fish and chips too but it won’t be hot dogs, it will be re­stricted to fish, chips and maybe sausages so if par­ents come in want­ing Mex­i­can but the kids don’t there will be op­tions for them.’’

Ar­buckle said Ta­cow­ays will also dou­ble as an ice cream par­lour. ‘‘The other ex­cit­ing thing is we will have Rush Munro’s Ice Cream which peo­ple will be able to buy by the scoop or they can buy tubs to go with their take­away din­ners,’’ she said.

‘‘Every­one will be able to take a menu and phone in their or­ders and we will have to em­ploy a cou­ple more peo­ple to help us run it. We haven’t got a fixed open­ing date yet but we are hop­ing to be open by Fe­bru­ary,’’ she said.

She said open­ing hours are also yet to be de­ter­mined but will likely be five days a week which could ex­tended based on de­mand.

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