Taqueria 27 - It's Not Mexican, It's Mexicanish

May 12

Many people spend their entire professional careers attempting to find their calling. Dreams are dreamt but never realized. For Todd and Kristin Gardiner, the founders and owners of Taqueria 27, finding their calling was as simple as waking up in the morning.

Todd has been working in the food industry for over 30 years and began his career as an ambitious 12-year-old busboy. While he initially began working as a busboy to afford to go bird hunting with his grandfather, Todd quickly was drawn in by the fast-paced, ambitious, and creative environment of the kitchen. For years Todd worked his way up through various restaurants, and at a very young age found himself as the sous chef of Log Haven.

It was at Log Haven that Todd and Kristin met, and their true journey began. After years of working at Log Haven, Snowbird, and Z’Tejas, Todd’s dream of opening a restaurant was finally within reach. After months of searching, disappointment, and pivots, Taqueria 27 was born. Their original location on Foothill Drive opened in 2012, and in four short years, two more locations have followed suit.

Todd and Kristin had no interest in opening a traditional Mexican restaurant. They saw tacos as the perfect platform to play with creative and inventive combinations, and they wanted to challenge Utahn’s expectations of what a taco could be. It wasn’t Mexican food, it was “Mexicanish.”

Several locations, tequilas, and awards later, Taqueria 27 is a flourishing local establishment that has become a favorite to eaters in the Salt Lake Valley. Join us as we sit down with Todd and Kristin and explore the winding, yet focused, the path they took to bring Taqueria 27 to the world.

Episode Sponsors

90.9FM KRCL — Community Connection and Music Discovery

Vive Juicery — A Utah-based cold-pressed juicery.

The Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.

Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.

The Yelp Elite Squad — Utah’s five-star fan club of all things local.

This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter.

Similar Episodes

Sweet Lake Biscuits & Limeade - It's All Gravy (and Limeade)

Like many great food businesses in our state, Sweet Lake Biscuits & Limeade began at the Farmer's Market. But before Sweet Lake opened its doors, owner and founder Hasen Cone was working a corporate job in a cubicle, and he wasn't satisfied with his work.

Meditrina (and Porch) - A Chef/Owner That Does What She Wants

When it comes to personality, Meditrina has it in spades. From its lovely wine menu to its quirky design and deep purple interior, this is a restaurant that does small plates right.

Table X - X Marks the Spot for Thoughtful, Honest Food

Utah has always had its own take on fine dining. Forget white linen and dozens of utensils. Farm-to-table has reigned supreme, and a hyper-detailed commitment to quality has made restaurants like Forage, Pago, and Handle the new standard in the state. And with new restaurants like HSL and Table X joining their ranks, chefs and entrepreneurs are putting Utah on the culinary map.

Fisher Brewing Company - "We're Beer Guys Who Wanted to Make a Beer Place"

A. Fisher Brewing Company’s story began in 1884, named after its entrepreneurial founder, Albert Fisher. But beer and life were different in the late 1800's. Craft beer wasn't yet a twinkle in Salt Lake City's eye, and it was rare for a company to grow beyond a few employees. Fisher Brewing smashed through both norms, employing over 200 employees and producing more than 75,000 barrels per year.

Chelsea Nelson and the Craft Cocktail Takeover

We've often talked about the craft cocktail scene in Utah, especially on episodes with Bar X, Handle + HSL, Zest, and Beehive Distilling. The last 10 years has been a craft cocktail renaissance (of sorts), and the emerging popularity of these beverages has taken a firm hold of our quickly growing state.

Tin Angel Cafe - Where Art Meets Community

There are many motivations to enter the restaurant business. Maybe you love to cook and are looking for a culinary challenge. Or possibly you are a competitive person who is looking for a creative entrepreneurial challenge. But some people just want to create a community. For Kestrel and Jerry K Leidtke Jr., community was the most important part of all.

Pulp Lifestyle Kitchen - The Flavor Is In The Details

Utah is experiencing an influx of food diversification. No longer must we settle for chain restaurants, or the same three cuisines over and over again. With our expanding food scene comes more options for consumers, better quality food, and a large variety of options for those who have specific dietary needs.

Amanda Rock and the Vegan Takeover

There’s been a re-veganing. Our podcast serves many purposes, but our biggest priority is to educate and surprise Utahns with our growing and diverse food scene. And nowhere is that more apparent than this episode where we not only surprise you with the bountiful vegan and vegetarian options in our community but also surprise you with super special guest host, Amanda Rock.

Epic Brewing Company - Packaging Experiences In a Bottle

When Epic Brewing Company opened its doors in 2010, they offered a unique craft beer that was a little hard to find in other areas of the state. They sold a high alcohol content beer in 22oz bottles and were empowered by new liquor laws that allowed them to sell their beer products directly from the brewery. Their goal then, and still today, was to turn craft brewing on its head. And indeed they have.

Pig & a Jelly Jar - Southern Charm Served Up Hot and Fresh

There’s something about Southern cooking that evokes the memories of warm feelings, lazy afternoons, and cool summer nights. Southern cuisine is all about sharing and comfort, and the focus on family is dominant. While Utah doesn’t necessarily have the same kind of charm as the South, we definitely have the same love for family and large, traditional meals. For Amy Britt, the desire to bring her childhood experience to Utah complimented our community perfectly.

Bruges Waffles and Frites - Share the Fun, Waffles, and Frites

Pierre Vandamme was born in Brugge, Belgium, and grew up with frites and waffle stands serving as the go-to hangout spot for him and his friends. Food mainly served as a social element for Pierre, but deep family traditions and an immense variety of food in Belgian cuisine always kept his mind and stomach intrigued. When the opportunity to move to the United States arrived, Pierre and his wife made the jump to Salt Lake City.

Penny Ann's Cafe - From New York With Love (and Pancakes)

Paul, Warren, Penny Ann, and Cindy are all members of the close-knit Willey family and moved to Utah by way of New York. They grew up around food and were more than familiar with the important role a family-style, comfortable, relaxing restaurant has in a community. After relocating to Utah and gaining experience in the Utah food scene, the Willey team knew that a family establishment serving delicious, consistent, mouth-watering food was desperately needed. From there, Penny Ann's Cafe was born.

Scott Evans - Pago, Finca, East Liberty Tap House, Hub & Spoke, and Trestle Tavern

Let us make a bold statement: Scott Evans is the personification of what we stand for as a podcast. In 2009, Scott saw the potential of Utah’s food scene, the cuisine and concept gaps in the area, and decided he was ready to do something about it.

R&R BBQ - Competitive Fire to Smoke Your Brisket

When you think about BBQ, the South immediately comes to mind. It’s the birthplace of BBQ, and opinions are strong. But for Rod and Roger Livingston, the founders of R&R BBQ, BBQ was a fond memory from their childhood family reunions and a fun hobby in their adulthood. After prompting from a friend, Rod and Roger entered a backyard BBQ competition, and before they knew it, they were on the competitive BBQ circuit. And they were good. Really good.

Alamexo Mexican Kitchen - Acclaimed Chef Shows Victory is Spicy

Some people spend their whole lives chasing their dreams. For Matt Lake, his life path became clear at the young age of 11. His parents took over a general store and began a small deli catering business, and Matt quickly dove into the family business. Whether helping run an event, putting together deli trays, or interacting with customers, Matt fell in love with the food industry. And he fell hard. So hard, in fact, that at the ripe age of 18 he enrolled in the Culinary Institute of America. And he’s been on the food path ever since.

Mollie & Ollie - Healthy Eating on the Fly

We sit down with Julie Paine and TJ Gingell, two of the people who have put blood, sweat, and tears into opening Mollie & Ollie in Salt Lake City. Mollie & Ollie is located at 159 S. Main Street in Salt Lake City and brings to the area a much needed fast-casual option that won’t make you feel full of regret. With locally sourced products at the core of what they do, Mollie & Ollie provides a fully customized experience. Whoever thought you would see “fast-casual” and “local and healthy” in the same sentence?

Mama Africa - Smell It, Taste It, Love It

Cathy Tshilombo-Lokemba was born in the Democratic Republic of Congo and was surrounded by the spices and flavors of the country. But her path was a winding one, and she ended up traveling and living all over the world. With stops in Europe, New York City, Dallas, Phoenix, Cathy, known to many as Mama Africa, planted roots in Toole, Utah. While many wouldn’t consider Utah a mecca of diversity, Mama Africa only saw an opportunity. A chance to bring Africa to Utahns, and help share her culture and her food.

Handle + HSL Restaurant - Appreciate Tradition

When you interview over 50 different food, coffee, and beverage entrepreneurs over a year, you begin to notice certain trends. They’re all passionate about their craft, feel a calling to create, and want to contribute to a growing community. The aspiration to put Utah on the foodie map can be found in ways big and small. For Briar Handly, the co-owner of Handle and HSL, developing a hyper-local, hyper-seasonal restaurant was one way to help Utah take one giant step forward.

Taqueria 27 - It's Not Mexican, It's Mexicanish

Chedda Burger - Give It Your All, or Don’t Even Try

When Nick Watts founded Chedda Truck, it was more of an online concept than a real company. Working multiple jobs and needing a creative outlet, Nick would stop by the farmers market during his free time to find the perfect ingredients for his homemade grilled cheese creations. His Chedda Truck Twitter account began to grow, and in a moment of generosity, a friend who owned a tattoo parlor offered him an evening to bring his grilled cheese out into the world for some of his customers.

Beehive Distilling - Gin As the Medium, Utah As the Canvas

Creativity is especially apparent at Beehive Distilling, one of the first four distilleries in Utah. Founded by Chris Barlow, Erik Ostling, and Matt Aller, Beehive Distilling originally began as a fun idea that was discussed amongst these three friends. But once the idea was in Erik’s mind, he couldn’t let it go. What followed was research, research, and more research, and the realization that their idea could very much become a reality.

Mountain West Cider - Let There Be Cider!

Jennifer and Jeff Carleton, the owners of Mountain West Cider, are cider lovers who were unimpressed by the available mass-market options. They saw the lack of cideries in Utah as a problem and knew they had the perfect solution. While Jennifer and Jeff had toyed with the idea of potentially opening a bar or restaurant, it was always a dream that they kept on the top shelf for a later date.

Bar X & Beer Bar - Old Bar, New Tricks

Prior to 2010, if you mentioned Bar X to a Salt Lake City resident, a very particular image came to mind: a dive bar, cheap beer, no women allowed (until 1986, that is). It wouldn’t necessarily be considered a downtown hot spot that locals and visitors flocked to. But when Bar X went up for sale, a very ambitious group had a vision for what Downtown Salt Lake City could be and knew that a revamped Bar X was the starting point.

Uinta Brewing Company - It All Comes Back to the Beer

Uinta Brewing Company opened their doors in 1993 with a sole focus on craft brewing -- no pubs or bars, just really great beer. Salt Lake City wasn’t known as a brewing mecca, and previous breweries had all opened with a restaurant attached. So to outsiders, co-founders Will Hamill and Dell Vance were taking a chance, but they had an ace up their sleeve: they knew how to make really, really good beer.

Manoli's - A Restaurant Reinventing Greek Food, One Small Plate at a Time

You could almost say that Manoli Katsanevas was destined to be a restaurant owner. Growing up he washed and bussed tables at Crown Burgers, the restaurant his family owns and operates that is a staple in the Salt Lake City skyline. After attending culinary school and working at Cafe Niche and Fresco, the idea of creating something on his own began to tickle at Manoli's mind.

Naked Fish Japanese Bistro - The Flavor Is in the Details

When thinking about high-quality, fresh sushi, a restaurant in Utah doesn’t immediately jump to mind. But Johnny Kwon, one of the founders and the owner of Naked Fish Japanese Bistro, is working to dispel that assumption. High-quality, authentic sushi can be found in Salt Lake City, and it will change your expectations about what sushi, and Japanese cuisine, can be.

Rawtopia - A Food-Inspired Spiritual Awakening

Omar Abou-Ismail doesn't have your typical restaurant owner story. Originally born in Lebanon, Omar and his family traveled and lived throughout West Africa, Ghana, Nigeria, and the Middle East, and eventually settled in Utah. After studying geophysics and mechanical engineering at the University of Utah, he began working with the U.S. Navy as a geophysicist. And then, in 2005, he opened Rawtopia. You could say it was a bit of a leap in career.

Amour Spreads - “And so We Said, Let’s Make Jam!”

Amour is the French word for love, and that's the perfect way to describe how the local jam company Amour Spreads began. It was in 2011 that John and Casee Francis were looking to start a new chapter in life. They felt they were in a rut with their careers and needed a change, or as they say in the episode, they wanted a sign: something that would signal to them what their next life chapter had in store for them.

Vertical Diner & Sage's Cafe - Vegan and Vegetarian Before It Was Cool

Vertical Diner and Sage’s Cafe are two leading restaurants in Utah that promote plant-based foods on their menu, with large offerings of exclusively vegetarian and vegan dishes. Today, vegan and vegetarian menu options aren't uncommon, but it was rare back in 1998, and the thought of opening a vegetarian-only restaurant in Salt Lake City seemed impossible.

Food Tips With Foodies - An Evening Out in SLC

On this episode of The Utah Foodie Podcast, we bring in two of our state's top food writers and critics to help us craft a perfect night out on the town exploring Salt Lake City's food scene.

This is our third installment in our monthly "Food Tips With Foodies" series where we bring in local food experts and talk food for an hour on a pre-selected topic. Last month, we explored Breakfast & Brunch in Utah with Chris Holifield of I Am Salt Lake and Chelsea Nelson of Heartbeat Nosh. In October, we brought in Amanda Rock of Amanda Eats SLC and Jeffrey Steadman from Yelp.com to talk about Fine Dining options around the state.

Ryan Samanka http://www.ventriclemedia.com

Taqueria 27 - It's Not Mexican, It's Mexicanish

Episode Sponsors

Publik Coffee Roasters - Good Coffee, Great Community

Chedda Burger - Give It Your All, or Don’t Even Try