Tantísimo

Our seasonal peach agua fresca is getting an upgrade mañana: peach rim made with peaches! Tomorrow’s menu is fruitier than ever bc we also have our watermelon bowl topped with house chamoy and lime! Visit our booth for these top tier electrolytes and all the good eats 😋

Did you know that “escabeche” comes from the Persian word “sikbaj“ meaning vinegar stew? The Moors brought the dish to Spain in the 8th century, and it has since been adapted countless ways across the world. This batch is shining with carrots, jalapeños, alliums and oregano! DM if you want us to save you a quart! You can also find it with our quesadillas every week 🤩

Today’s specials are summer superstars. Tacos de lengua made with beef, and esquites con jalapeño mayo, cotija, and paprika.

The Tantisimo team is absolutely in awe of all of you who have invested in our Honeycomb offering so far - we’re so excited that you all have been investing your hard-earned money in us, and we’re even more excited for the opportunity to grow and pay you back! But we’re not done yet - Do you know anyone who is looking to expand their investment portfolio, or just loves small businesses in general? Share this post with them, or tag them here to let them know about this awesome investment opportunity. https://invest.honeycombcredit.com/campaigns/Tantisimo

You can never have too many galettes. We made this one with peaches and Red Sea salt. Topped with whipped Mexican table cream and lemon zest 🤩

Our restaurant is coming soon. Here's what we can't wait to eat and drink:

𝗠𝗮𝗿𝗶𝗮 [left] - It changes by the minute, but Chef Josh's poblano caesar salad has been on my mind for a while. Also cafe de olla. and chimichurri!

𝗔𝗻𝗮 [center] - Camarones a la diabla! I miss my bolillos too. We haven't picked out all of our spirits yet, but I'm excited to sip on some great tequilas and great Latin American wines.

𝗝𝗼𝘀𝗵 [right] - Enchiladas and a Fernandito!

We'll need equipment to make it all happen! Help us fund it here: https://invest.honeycombcredit.com/campaigns/Tantisimo. You'll earn a 12% ROI while helping our small business. Invest over 5K to be added to our investors only private dinner before we open! If you have any questions or want to say hi, visit our booth at the Richland Park Farmers' market! We're serving up street food every Saturday from 9am-noon.

Since we launched our offering on June 28th, you might be wondering what Honeycomb Credit even is and how it works. We decided to partner with Honeycomb because they’re a platform that allows small businesses like us to let their customers become investors, rather than getting a loan from a bank. We’re not asking for donations like a Kickstarter or a GoFundMe - you truly get to invest in us, meaning we’ll have the opportunity to pay you back, with interest! Not only is working with Honeycomb easier than working with a bank, we’d rather pay you back than a bank. To learn more, head to this link: https://invest.honeycombcredit.com/campaigns/tantisimo

Today’s specials: Maybe the best tostada I’ve ever had?? Chef showed off with this one. It’s VIBRANT with flavor. carne asada, salsa roja, lime pickled red onion, house made tostada shell fried in lard, tomatoes 🤩🤩🤩 Wash it down with our peach limeade!

Our investment offering is live! Earn 12% interest when you invest in our first brick and mortar. We are opening our doors in Sylvan Park this year, serving farm to table small plates and craft cocktails celebrating Latin America. By day, we will have a full espresso program and café menu. Help us open our doors while earning a competitive return! Zero investment fees for the next 24 hours. 🎉
https://invest.honeycombcredit.com/campaigns/tantisimo?tab=Overview

One of our regulars gave us sunflowers and we are so excited to see them bloom! Thank you Dr. B. This was an inspiring way to enjoy a morning off before getting back to it! We love our community🌻

🚨 Chef appreciation post! Last week Josh performed a lil operation on the grill in the middle of service. Then we cranked out tacos and quesadillas for a couple of hours in the summer heat. After we unloaded all of our equipment, he helped moved the molino to our new restaurant (HEAVYYY) and finished off the day preparing the feast in the second slide. All in a day’s work being a chef-owner 💪 we could never sing enough praises for our three hard working owners and our team, but we might as well try 🎤 we’ll see you at Richland this Saturday morning!

🌟 Be Part of Our Journey! We’re on the brink of launching an investment offering. Because of all our loyal customers like you, we’ve experienced some tremendous growth over the years. Now, we’re ready to expand again and we’re bringing YOU an opportunity to be a part of it. We will be giving YOU, our loyal customers and fans, the opportunity to INVEST in the future of Tantisimo. Don’t miss out – get notified when we launch here: https://smallbusiness.honeycombcredit.com/tantisimo. We can’t wait to serve you in our new space!

After four years of pop ups and markets…🍾🎉 We’re bringing our concept to Sylvan Park. We haven’t had much time to celebrate BUT we did get to drink some bubbles after a long work day. Slide 3: Chef Josh forgot to toast us after pouring his glass and immediately spat it out to make it right 😂. A good representation of this imperfect journey that continues to do great job of being delicious, and bringing us together 🫶 We don’t have many details to share yet, but we will have steak and eggs this Saturday morning at ! Come say hello and wish us felicitaciones!

Thank you to for getting the conversation started. We talked a little about our concept, and some of the foods we can’t wait to make! The link is in our bio.

Chef Josh is so thrilled to bring you his aguachiles tostada today at ! Here until noon with the royal red shrimp of your dreams 😍

Just a lil’ Latin rage party for the team 🪅

Taught some basics, and remembered our cooking inspirations this morning. If you’ve ever had our enchilada or our birria you can thank Grandma Cuca and Don Luis for passing down unbeatable recipes. No market for us today. We’ll see you Saturday at Richland Park from 9-noon. 💕

No markets today due to weather, but we can’t wait to see you this Saturday at 9am! We love making breakfast tacos and quesadillas for you, and now we get to do it an hour longer 💪. Come early to beat the crowd and pick up all your favorites 🫶 Frozen tamales are going away soon for the summer. Come grab ‘em while you can!

Siempre sourcing local and global treasures. 🏆

Just a sweet lil’ lemon cupcake with lemon cream cheese frosting for the weekend. Made with eggs and buttermilk, and lemon zest🍋. Find it at this Saturday from 10am-noon or at all weekend from 6pm-2am.

Well well well, welcome Maria! Señorita Escamilla is now an official partner at Tantisimo, joining myself [Ana Aguilar] and Josh Cook. I first met Maria in 2015 at Salsa restaurant where we both worked. We’ve become great friends over the years, but more than my best friend she is a true ally in my life. Maria has been Tantisimo’s biggest fan from the earliest pop up days. She stood by my side as I rode the learning curve of entrepreneurship to where we are today. We’ve put her on the grill, on the register, in the dish pit, at the bar, and anywhere else we’ve needed hands. Maria is a cheerleader for the brand in the truest sense. She’s the first to tear up when we get recognition, she remembers to take pictures of the journey, and she reminds us to try and wear some color de vez en cuando. Maria’s volunteer work connects us to valuable nonprofit efforts that support our local Latin communities. We’ve been working around to clock for months to build better systems that support our mission: to provide consistently excellent meals that tell a story and leave our guests inspired and more connected to their world. Please help us welcome our newest power player in the comments!

Chef Ana on the grill, Maria serving smiles, and two of our favorite entrepreneurs swinging by for some fuel. Had a great time making tacos at on Sunday. Mark your calendars for 3/10 bc we’ll be doing it again from 12-5pm! Maybe we can even convince Chef Josh to add some live Al pastor action to the menu 👀 drop a comment to start this petition and we’ll make it happen if we hit 15!

Special Deliveries this weekend! DM if you’d like to order a dozen of these beauties to get you in the love and friendship spirit. Tell us your best or worst Valentine’s Day story in the comments! Let’s hear it for love 💕

Did you know tamales are one of the world’s oldest foods?!? Tell us your favorite fillings below to receive a newsletter that is all about tamales, the process of making them, and includes a recipe for masa dough!

We’ll see you this Saturday at the and at the Valentine’s pop up!

We are so excited to join the Valentine’s pop up! We will have heart shaped alfajores, hot and frozen tamales y mas! Come find our table from 12-4pm.

Mas Announcements:
Vegan Tamales are back this weekend! Preorder them now at Tantisimo.com.

We will still be at from 10-noon, and preorders are available until Thursday morning. Don’t miss out on your favorites!

If you cannot make it to either market, you can preorder by Thursday for Saturday delivery 🫔🫔🫔

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Tamales at the ! Hot and ready or six packs to take home. This week we also have flan, alfajores of course, and canelazo!

Tiempo de roscas 👑 These are our fluffiest and tastiest loaves yet! Available in small and family size for pick up Saturday January 6th at ! You can order now until Thursday at Tantisimo.com/store. 🤴

Preparing for our launch this weekend! On this one we’re featuring beef hearts and spring onions. We’ll be grilling it up to order and brushing with a version of our chili crisp.

Here’s what else you can expect on the menu tomorrow and Saturday from 5pm-midnight or sold out:

Berkwood Farm Pork Belly Skewer, BBQ Oil, Green Onion Tops

Organic Chicken Thigh Skewer, Grilled Romaine Heart, Poblano Caesar Dressing

Lion’s Mane Mushroom Skewer, Seasonal Veg, Mushroom Tare

Bear Creek Farm Flank Steak, Mojo Marinade, Chimichurri

Arroz Con Leche, Asian Pear (Served Chilled)

Unas tortillas recién hechas en casa de mamá. También me eche una con pura mantequilla y sal como lo hacía mamá Cuca. 🫶

We are thrilled to partner with on our new street food project! We’ll be focusing on grilled street eats and exploring different regions of Latin America, particularly skewers. 🍡🍢

We’ll be open Friday and Saturday nights to begin with. We’ll be accessible from the street, so you can eat while you’re waiting or in between your bar hopping/various weekend activities! Mark your calendars for our kick off on October 20th.