This Chicago native wants to build In-N-Out Tacos


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Taylor Mason e Taylor's Tacos is on a mission to take her business to the next level and create the In-N-Out of tacos.

With this bold idea in mind, the West Chicago native is transforming her beloved fast-casual taco concept into a simple concept. fast food experience that meets the modern customer's desire for convenience. She has fully embraced this change, fueled by her willingness to adapt and, as she puts it, “fail fast.”

“People either want something quick and convenient, or they want to wine and dine,” Mason says. Restaurant influencers host Shawn Walchef i Cali BBQ Media. “We really need to get down to the fast food concept, and I think we can do that. I think we have a product that can stand up to that.”

Taylor's Tacos has served over 300,000 tacos and completed more than 2,300 catering events. of Chicago Tribune, Chicago Sun-TimesEater and other outlets have featured the business as a must-visit. In August 2023, his “sexy and fresh shrimp taco” won the title of best taco in Chicago at Good morning America.

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Along with his wife, Maya, Mason launched Taylor's Tacos Chicago, LLC, which has since grown into a popular food company, taco shop, event space called Taylored and a non-profit organization, Tacos Create Community NFP.

At the core of Mason's entrepreneurial journey is her strong belief in mentorship and the power of community. “It takes a village to start a business,” she says.

And for him, that village is wide. Mason has tapped into a multitude of resources, both in Chicago and nationally, joining programs like Goldman Sachs' 10,000 Small Businesses AND NYPace. She actively seeks opportunities to learn and grow, always looking for ways to improve her business skills and keep Taylor's Tacos thriving.

“There is so much to know,” she shares. “I feel like I know so much, but I still have so much to learn. And so my mentors come from everywhere.”

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Good morning America effect

Taylor Mason's rise to prominence took a big step in 2023 when she appeared on Good morning America after winning the title of best taco in Chicago.

This national spotlight transformed her business. “Good morning America effect” brought lines around the corner and recognition on the streets of Chicago. Despite the fame, Mason remains humble, using the momentum from her media appearances and word of mouth to continue growing her brand—without relying heavily on marketing .

“Even to this day, people stop me saying, 'Oh, it was you Good morning America“” Mason says of her newfound fame. “Everybody's like, oh, Keith Lee the effect; what about Good morning America effect?”

With her eyes on the future, Mason is a relentless force in the food industry. Her journey illustrates the power of elasticitymentoring and encouragement to push the boundaries to grow. “I'm so grateful to have had that platform to show who we are,” she says.

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