Tacombi Raises $27.5M in Funding

Tacombi, a NYC-based food and beverage brand and a chain of limited-service restaurants that offer tacos, ice-cold beer, cocktails, and juices in a Mexican culture environment, raised $27.5M in funding.

The round was led by Enlightened Hospitality Investments, with participation from Capital Mazapil and Rodina, as well as Gary Hirshberg, Co-Founder and former CEO of Stonyfield Farm, who will also join Tacombi’s Board of Directors.

The company intends to use the proceeds from this funding to scale its omni-channel platform, to grow its taqueria footprint across multiple restaurant formats and accelerate its CPG business, including launching into new categories.

Launched as a taco stand on the beach in Mexico in 2006 by Dario Wolos, CEO, Tacombi has grown to 13 locations in New York, Miami and Washington D.C., with several under development across existing and new markets. Its neighborhood taquerias are limited-service restaurants that offer tacos, ice-cold beer, cocktails, and juices in lively settings.

Tacombi’s first consumer packaged goods brand, Vista Hermosa, offers corn and flour tortillas and tortilla chips, which are sold in 800 stores, including three regions of Whole Foods Market, Bristol Farms, online retailers like Fresh Direct, and an expanding list of Natural & Specialty Grocery Stores. Tacombi also sells proprietary brand Lupita, a line of juices and sodas, for purchase in its taquerias.

Over the next five years, the company plans to reach at least 75 taquerias across multiple restaurant formats, while rolling out its CPG products and innovation to retailers across the United States. Tacombi will develop and integrate technology that will enable more efficiencies and enhance consumer and employee experiences.

As the company continues to grow, it remains committed to investing in its non-profit organization, The Tacombi Foundation, which has the mission of advancing Mexican communities through education and food accessibility. The Foundation fights food insecurity with the Tacombi Community Kitchen program, which uses the company’s kitchens to prepare and distribute 4,000 wholesome Mexican meals to people who need them every week.