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fast food

Invention of Taco Johns potato ole

in Food and Beverage/Business
1463

By Cowboy State Daily

If you’ve ever eaten at a Taco Johns you know about the potato ole.

That crispy, crunchy, salty, seasoned tater tot so good you would never call it just a tater tot. But how did the potato ole become a central player on the menu of a Mexican fast-food joint?

We’ve got the skinny on the history of the deep fried delicacy that almost burned out before it blew up as a west-Mex sensation.

There’s a whole lotta Mexican goin’ on: Taco 🌮 Johns celebrates 50

in News/Business
1455

“If you’ve got a tiger by the tail, hang on. I knew this was a tiger and I was ready to go right then,” that’s how Taco Johns co-founder Harold Holmes remembers deciding to embark on an entrepreneurial adventure that started in Cheyenne, Wyoming and grew to hundreds of restaurants over 50 years.

Taco Johns celebrates 50 years in business this week and we’ve got the skinny on how a humble taco stand on Carey Ave. – that was built in a week – turned into a national fast-food chain serving tacos (and potato oles) to fans in 23 states.

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