Flying Santo Taco Bar
Featured
La Santorta
Treat yourself today to a flavor fiesta with our latest beloved dish: "La Santorta." Delectable slowly braised pork is the centerpiece of a hand-held happy hour of a sandwich, known in Mexico as a torta; not to be confused with a Tortuga (Spanish for turtle) because this super sando will go faster than "Speedy Gonzales" in the face of a gato grande. Wrapped in a freshly baked, soft, yet crunchy Telera bread Roll made by the Jones Building's own Connor McMahon's 'North End Bakery,' you'll savor the local love in every bite. A nod to Italy, because Mexico and Italy partly rule the world's finest cuisine, fresh mozzarella gives a creamy balance to our pineapple salsa accented with a tiny pickled jalapeño drop-kick. The bun, coated with a smoky spread of refried bean, is just the right size to cradle caramelized onions, fresh smooth avocado slices, and the tangy juicy pop of fresh tomato. Our "Ruler of the Ring" is tag-teamed with our infamous "Chicha de Arena," perfectly fitted with our homemade guacamole like a championship belt. Ding ding ding... bring it on oh Empire of Eateries!!
About
Flying Santo Taco Bar
A great, small Mexican restaurant using locally fresh ingredients, and providing an inviting and welcoming atmosphere. The cuisine is inspired by the flavors of northern Mexico.
Q: Aside from your restaurant week dish, what items does your restaurant source from local farmers? Please share the names or locations of local farms that you source ingredients from.
When we opened my intention was to try and source all we could from local farmers and we did for some time; these are farmers who feature meats, vegetables, etc at our local Farmers' Markets. Everything from Orange Creek Farms to Mary's Garden and more. After some time, we realized that our prices would have to be approaching the unaffordable range in order to continue paying what we were for product. As we are not a fine dining restaurant that didn't make much financial sense. We switched to a main food vendor - Performance Foods - who sources much of their product from local Midwest farms and then we also get lots of local vegetables from Ventura Foods who buy from local farmers and colonies. Fresh cilantro, cabbage, peppers of many kinds, white onions, tomatillos, etc are sourced locally and sold wholesale to us that way. Our tortillas for burritos are made in Chicago by a small family-run business I am told and we've taste-tested lots of them as we have evolved. We're pretty happy with the result! It's easy to get that nice golden brown sear on the outside of the 'rritos. :-)
Q: If you source locally: why is it important to you?
Sourcing locally as much as possible is the key to not only a sustainable business but a sustainable local economy. Not only are you highlighting the foods you should be as a fellow small business owner, but you are reflecting the land around you, the natural vitamins and minerals IN that soil that come through in the plants that grow and, in turn, the animals that feed on those plants when raised naturally. On top of that is the fact that your carbon footprint is minimized by not having to pollute the air needlessly by trucking or shipping produce and product from faraway lands. Local sourcing is a win for all!
Location
421 N Phillips Ave, Sioux Falls, SD 57104
Hours
Sunday: Closed
Monday: Closed
Tuesday: 11AM–3PM
Wednesday: 11AM–3PM
Thursday: 11AM–3PM
Friday: 11AM–8PM
Saturday: 11AM–8PM
Service options
Dine-in • Takeout
