Editor’s note: BLDRfly is profiling our favorite local taquerias this summer. Next up, McDevitt Taco Supply.
Boulder’s becoming a taco haven as local favorites grow and a hot breakfast taco chain plans to open on Pearl and 28th Street later this fall.
One of summer’s best foods, tacos pair perfectly with Boulder’s laid-back, outdoor vibe. Thankfully, we have an increasing number of great local options.
Urban farm food truck Tierra y Fuego has a brick-and-mortar coming this fall to North Boulder, Lyons-based Mojo Taqueria just opened at Iris Ave. and 28th a few weeks ago and downtown’s T/aco continues to hum. Then, of course, there’s McDevitt Taco Supply, which, with its laid back service and creative tacos, perhaps best exhibits Boulder’s taco vibe.
In 2011, Bradford McDevitt opened his first Super Heady Taco cart on the Pearl Street Mall food cart with just three recipes. Eight years he now has over 100, with a handful always on rotation.
Today, McDevitt Taco Supply has mushroomed into a prevalent local favorite with a brick-and-mortar location in southeast Boulder at 4800 Baseline Road (opened in 2017), food trucks on the Pearl Street Mall, at Sanitas Brewery and, just announced this spring, at the Boulder Theater during shows.
McDevitt Taco Supply tacos. Left to right: pork belly, spicy shrimp and pork adovado. Photo: Eric Forbes.
A Mountain Sun alum, Bradford says his inspiration for becoming a taco magnate started after a concert with the thought “would be cool to bring a taco concept to Boulder.”
He asked the city if he could put a truck on the Pearl Street Mall. The city had a few spots available, but required applicants to compete in a taste-off.
Taco Philosophy
A Chicago native, Bradford prefers bold flavors, minimalist ingredients and, taco recipes, such as the Chicago Italian Beef Taco, that echo home.
He also values a creative flavor mix. “A tortilla is a canvas can just paint whatever I want,” Bradford says.
Bradford says McDevitt’s best sellers include:
- Green Chili + Chicken featuring hatch New Mexican green chilis. It’s No. 1 always, says Bradford.
- Brazed pork belly featuring pickled onions and topped with chili-lime mayo.
- Chicago Italian Beef Taco topped with Oaxacan cheese and spicy giardiniera pepper sauce.
Business is booming, led by the restaurant, followed by catering (McDevitt will cater 40 weddings this year), food trucks and then festivals.
With that, Bradford’s looking to expand toward Denver. Here’s to hoping Boulder remains his epicenter.
A review from my mom of the Charred Lime Salad on a recent visit to McDevitt Taco Supply illustrates some of its creativity: “The dressing is excellent, the composition is creative and fun and unique. And the pepitas stole the show.”
Betting you’ve had, or will, have a similar experience.
Feature image: The bar at McDevitt Taco Supply’s restaurant in southeast Boulder. Photo: Eric Forbes.
