April 7, 2013

Cheechako Taco opens second location

PLATTSBURGH — Cheechako Taco has opened a second location.

Cheechako Taco owner Jamse Ward opened the new restaurant at 386 Route 3 in the Town of Plattsburgh, the former Quiznos shop, earlier this week.

“We opened April 1, which was no joke,” Ward said.

The restaurant can seat about 40 people. It has a bright interior that features a variety of fluorescent colors. 

“We un-Quiznoed it,” said Brand Manager Nick Dubay.

Ward said Cheechako Taco has been called unabashedly American in our approach to tacos, burritos and other Mexican cuisine. 

“We like to think of ourselves as a taco and burrito experiment,” he said.

The customer-based dining experience begins with the build-your-own tacos, burritos, quesadillas and salads, all served with tortilla chips and Cheechako house salsa. Diners can choose up to five of about 45 ingredients.

“It’s rare to find a place that offers some of these ingredients in a taco or burrito,” Ward said.

There is also a wide selection of Signature entrees, also available as tacos or burritos. Choices include the Anchorage, with Alaskan Surimi Krab in white-wine cream dressing with red onions, bell peppers and cheddar jack cheese; the Santa Barbara, with kahlua chicken with jalapeno cream cheese, lettuce, tomatoes, red onions and Swiss cheese; the Santa Fe, with fajita-seasoned beef with chipotle pesto cream cheese, tomatoes, red onions, rice and cheddar jack cheese; and the Los Angeles, with roasted eggplant and zucchini, carrots, black beans, zesty chipotle sauce and Swiss cheese.

Cheechako Taco also has classic and signature quesadillas and several varieties of baby burritos. 

“They are our own creation. I’ve never seen them anywhere else,” Ward said of the latter.

Breakfast burritos and breakfast tacos are also available.

The new location also features home-made ice cream.

Ward was able to secure an $11,000 grant through the Town of Plattsburgh Microenterprise Program. Part of the money was used to open the new store and part to start canning and selling their salsa throughout the North Country.

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