Claire Corlett

Fish Food, Fish Tanks, and More
Chronic  Tacos

Chronic Tacos


Stefanie: IT MAY ONLY BE MONDAY, BUT WE ARE ALREADY LOOKING FORWARD TO TACO TUESDAY. ONE OF THE HOTTEST DEALS IN TOWN FOR TACO TUESDAY IS LOCALLY OWNED CHRONIC TACOS. WE HAVE CHRIS, CAITLYN AND VIC. THANK YOU ALL FOR BEING HERE. GUYS, THIS IS SO FUN. ARE YOU ALL FROM THE SAME CHRONIC TACOS OR YOU WORK AT DIFFERENT ONES? WE’VE GOT TWO DIFFERENT CHRONIC TACOS HERE. ONE AT HERNDON AND 99. WE’VE ALSO GOT OUR WILLOW AND HERNDON LOCATION. Stefanie: AWESOME. CAITLYN, WHAT MAKES CHRONIC TACOS DIFFERENT? WHY DO YOU LIKE IT? DEFINITELY HOW GOOD THE FOOD IS, HOW AUTHENTIC IT IS. IT’S SO PERSONALIZED AND WE MAKE EVERYTHING FRESH DAILY. I JUST MADE GUAC ABOUT 20 MINUTES AGO. THIS IS MADE FRESH, SO GOOD, SO TASTY AND SO AUTHENTIC. HARD NOT TO LIKE. Stefanie: THAT’S AWESOME. CATE CATERING. I LOVE THE CHICKEN. IT’S REALLY GOOD. IT’S ALL AUTHENTIC. ME BEING MEXICAN-AMERICAN, I KNOW THE REAL DEAL. I WON’T MESS WITH IT IF IT’S NOT THE REAL DEAL. LIKE I SAY, WE DO BEER BATTERED, WE DO SAUTEED. WHETHER IT’S SHRIMP OR FISH.

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