Broken English Taco Pub opens its doors in Indy

“I speak English with my friends, and I often find myself mixing in Spanish words because there are some phrases that simply don’t translate to English. This happens in many other languages and cultures, but that is what makes the name ‘Broken English’ fun – it is part of our daily slang.”

Executive Chef Frank Valdez, Broken English Taco Pub, takes over our kitchen today and tells us more about how he’s paying homage to the intersection of Spanish and English in his daily life…. and oh, yeah, he’s making us some grub, too!

  • Chicago restauranteur Adolfo Garcia, in collaboration with the founder of Chicago-based 8 Hospitality Carmen Rossi, is the owner and creator of Broken English Taco Pub.
  • The Indianapolis taco pub is the group’s first location outside of Chicago and its fourth Broken English Taco Pub. The other three restaurants are located in Chicago – the Loop, Lincoln Park, and Old Town.
  • The 7,500-square-foot taqueria is located at 141 S. Meridian St., at the corner of Georgia and Meridian streets.
  • Lunch, dinner, late-night tacos, and drinks is served seven days a week with a brunch menu available on weekends. Broken English is open 11 a.m. to 3 a.m. Monday through Friday and 10 a.m. to 3 a.m. on Saturday and Sunday.
  • The taco pub serves up more than eight frozen drink options, a full cocktail menu, and a wide selection of craft beer, with a focus on local selections from both Indianapolis and Chicago areas. Broken English is one of the only downtown restaurants to feature drinks “to-go” in which customers can take bottled beers to-go in the original container.

Pollo Al Pastor

Guajillo-marinated Chicken Thigh, Charred Pineapple & Cilantro

  • Salsa Guajillo (marinade and Salsa for Chicken)
    • Guajillo chiles seeded: 10
    • Garlic (fried till golden brown): 6 cloves
    • White onion: 1/2 onion chopped
    • Bay leaves: 2
    • Chile de arbol: 2
    • Tomato (canned): 2 cups
    • Salt & Pepper: to taste
    • Lime juice: 2 limes juiced
  • Heat skillet; add onions, garlic, bay leaves.
  • Add tomato.
  • Add guajillo and chile de arbol.
  • Finish with lime juice, salt and pepper.
  • Blend till smooth.
  • Charred Pineapple
    • Pineapple (quartered and cored): 2
    • Brown sugar: 1 lb.
    • Lime zest: zest of 2 limes
    • Salt &Pepper: 1 teaspoon ea.
  • Combine brown sugar, lime zest, salt and pepper in a bowl.
  • Dredge pineapple quarters in sugar mixture and place in a shallow hotel pan.
  • Bake till cooked through at 300 degrees.
  • Cool and slice for tacos.
  • Chicken thighs
    • Chicken thighs: 5 lbs.
    • Salsa guajillo: 8 oz.
    • Salt & Pepper: to taste

Shrimp Tacos

Shrimp, Epazote Mayo & Pickled Onions

  • Shrimp
    • Shrimp (13/15): 2 lbs.
    • Garlic chopped: 10 cloves
    • Lime zest: zest of 2 limes
    • Orange: 2 zested
  • Epazote mayo
    • Mayo: 1 gallon
    • Fresh epazote: 2 bunches
    • Garlic (fried): 15 cloves
    • Fresh cilantro: 2 bunches
    • Serrano peppers: 2
    • Lime juice: 5 limes juiced
    • Salt & Pepper: to taste
    • Cumin: 1 teaspoon
  • Blend all ingredients and fold in to the mayo.
  • Pickled onions
    • Red onions (hearts removed – sliced) : 5 lb.
    • Lime juice: 2 cups
    • Orange juice: 2 cups
    • Red wine vinegar: 4 cups
    • Habanero: 1 chopped fine
    • Oregano: 1 teaspoon
    • Salt: to taste
    • Pepper: 1 teaspoon

Chips & Guacamole

  • Guacamole
    • Avocado: 4
    • Lime juice: 2 limes juiced
    • Serrano (chopped): 1
    • Queso cotija: 1 teaspoon
    • Cilantro (chopped): 1 bunch
    • Salt & Pepper: to taste
  • Blend all ingredients in a bowl.

Queso Fundido

  • Chorizo: 4 oz.
  • Poblano: sliced
  • White onion (sliced): 1/2
  • Pepita (pumpkin seeds – toasted):  2 oz.
  • Chihuahua cheese: 3 oz.
  • Queso Oaxaca: 3 oz.
  • Tortillas (corn): 1 pkg.
  • In a hot skillet sauté the chorizo, onion, and poblano pepper.
  • Place sautéed items in an oven proof brûlée dish, top with both cheeses and bake till melted and golden brown.
  • Finish with toasted pipits and serve with tortillas.

About Broken English Taco Pub
Located in three of Chicago’s most vibrant neighborhoods and now downtown Indianapolis, Broken English Taco Pub combines a unique take on Mexican street style tacos, refreshing beverages, eclectic music, and vivid artwork created by local talent. For more information on Broken English Taco Pub, visit www.tacopub.com or connect with them on Facebook, Twitter, and Instagram.

About 8 Hospitality
8 Hospitality is a Chicago-based restaurant, hospitality development, and management company specializing in food and beverage marketing, branding, promotions, public relations, and operations. Its team of partners see food and beverage as a lifestyle that is maintained through valuable experiences and mutually beneficial relationships with the community. For more information, visit www.8hospitality.com.