The taco that Jimboy's founder Jim Knudson created is a true embodiment of the American spirit of improvisation in the culinary arts. By blending subtle flavors from several cultures and applying them in a marketable way, Jim introduced a taco that explodes with character and stands apart from any other taco on the market.
Jimboy’s Tacos grills its stone ground corn tortilla shells to make them crispy, feature distinct flavors in the spices, and dusts every grilled taco with its signature parmesan cheese. The menu also includes street tacos, burritos, nachos, queso, and churros.
“Everything is made from scratch and in small batches to ensure freshness. We don’t buy pre-shredded cheese; we shred our cheese daily, and we chop our vegetables and make our guacamole fresh every morning. It’s how my dad did it 60 years ago, and we still prepare our food that way today in all our restaurants,” adds Knudson-Freeman.