Mojo’s Tacos, a modern, authentic taco shop with a Tennessee twist, has officially launched its taco truck outside of the Factory at Franklin and will serve customers several days a week, weather permitting. The taco truck is an extension of the Mojo’s Tacos restaurant concept, which is set to open in the Factory this Spring replacing Saffire.
Mojo’s is the brainchild of some of the same restaurateurs behind other popular local concepts, including Burger Up Cool Springs, Franklin Juice Co., Juice Nashville, Honest Coffee Roasters and Five Daughters Bakery.
Co-owner Jason Smith said Mojo’s founders felt that Williamson County needed an upbeat, hip yet family-friendly eatery that offered innovative tacos at an affordable price.
“Mojo’s Taco Truck is the perfect way for us to jump into community life and give people a chance to try our one-of-a-kind tacos before we open the full restaurant this spring,” Smith said. “We’re offering a condensed version of the in-store menu, featuring our most popular items and a few weekly surprises that we want to test out.”
The truck will offer a rotating menu of a handful of tacos, with daily options including Mojo’s signature “puffy taco,” made with fried flour tortillas and filled with jalapeño sausage, queso, onion, cilantro and guacamole; a tempura-fried avocado taco; and smoked brisket and adobo chicken tacos. The truck will also carry Mexican Coca-Cola and Maine Root organic sodas.
Once the restaurant opens, Mojo’s Taco Truck will continue to serve meals outside the Factory and around town. Customers will also be able to book the truck for special events, festivals, private parties and more.
Mojo’s was one of three taco vendors that participated in the recent Taco and Tequila Festival at the Factory. More than 1,500 tickets were sold for the event, making it a success in its first year.
“We have received excellent feedback so far, and it’s just the beginning,” Smith said. “Now that the taco truck is ready, we can serve Williamson County customers on a more regular basis, and we’re taking the opportunity to learn more about what people want to see on our full menu.”