By Natalia Otero
Since its beginnings in New Orleans, Barracuda Taco Stand has been about more than just tacos and margaritas. It has created spaces where food, community, and ease come together naturally. With multiple locations and a reputation as a true neighborhood restaurant, the Barracuda team has stayed grounded in a clear philosophy: serve well-made food at fair prices, create welcoming outdoor spaces, and make hospitality feel human and inclusive. In this conversation, they share how they’ve protected that identity through economic challenges, community shifts, and menu evolution—without ever losing sight of who they are.
Barracuda has become known as a go-to spot for hanging out in outdoor seating areas. Have you been able to maintain that atmosphere across your different locations? What is it about outdoor dining that resonates with you and your team?
From the very beginning, the outdoor vibe was never a “design choice”—it was just who we were. We started in this quirky, industrial stretch of a famous street named Tchoupitoulas in Uptown New Orleans with a big patio and great margaritas, and people naturally turned it into their neighborhood hangout. As we’ve grown, we’ve stayed committed to that atmosphere—not by copying the same exact setup every time, but by staying true to the easy-going, come-hang-out energy that defines us.
Outdoor dining fits perfectly with what we stand for: accessible, unfussy hospitality. When you sit outside, kids can play, dogs can snooze, friends can linger, and neighbors can bump into each other. It’s laid-back, but still intentional—the “just enough” experience we value. Our team loves it because it’s the kind of space where you can be proactive and friendly without feeling formal. It’s natural, and it brings out the best in everyone.
During these challenging economic times, how are you maintaining your philosophy of offering things at the best possible price without cutting corners on quality? Have you been able to stay true to that mission of making food and drinks accessible?
It’s definitely harder now than it was a few years ago—but this is where our discipline actually helps us. Our menu is intentionally tight. We stay focused on fresh tortillas, great ingredients, and simple preparations, and that focus lets us maintain value even when costs swing wildly.
We’ve had to get smarter about everything: sourcing, waste, labor rhythms with seasonality. But we haven’t cut corners. We still squeeze citrus every day, still use 100% agave tequila and great artisanal mezcal, still cook meats and vegetables with care, and still make our tortillas from whole ingredients. That’s our promise, and it’s why people trust us.
Accessibility is non-negotiable. I want someone to be able to stop by, grab a taco and a margarita, and feel like they got a great deal. Fair price, great product, no hacks required—that’s a huge part of our vision, and we’ve protected it even in a tough economy.
Barracuda is widely recognized as a true neighborhood restaurant. Have you been able to preserve that community spirit in all four locations? How do you approach the current migrant-crisis situation in the neighborhoods where you operate?
Each Barracuda lives inside a different neighborhood, so the “community spirit” shows up differently in each place—but yes, absolutely, it’s still very much who we are.
Our values statement refers to us building what we hope to be a “cornerstone of the diverse communities we serve,” and that’s not just a line in a document. We participate actively in our immediate local communities, which in turn have shown us tremendous support. Our restaurants are places where people see familiar faces, where regulars know each other, where the energy feels grounding. That doesn’t happen by accident—it’s built through consistency and genuine care from our teams.
When it comes to the current climate surrounding immigration in the U.S., we approach all people with respect, transparency, and accountability, which are central to how we operate. These are real human beings living through difficult circumstances, and we don’t judge people by where they’re from. Our priority is the safety and dignity of everyone in our community—staff and neighbors alike. Being a neighborhood restaurant means being a stabilizing presence, and that’s the role we strive to play.
You’ve added vegan tacos to your menu as part of being accessible and inclusive. How has the reception been? Why is it important to include these options, and how do you preserve authentic Mexican flavor without using meat?
The reception has been great. Honestly, vegans and non-vegans both order them because they have real depth of flavor—just without being built around animal products. Mexican cuisine offers a tremendous wealth of plant-based dishes as inspiration, so this isn’t fighting against tradition. We treat vegetarian and vegan items with the same focus and intention as our more meat-forward offerings. If the textures, flavors, and execution are right, we believe we’re serving great tacos that just happen to be vegan.
Beyond that, accessibility isn’t only about price—it’s about making sure everyone at the table can enjoy something delicious without feeling like an afterthought.
And when it comes to flavor, the answer is always the same: technique, chilies, acid, herbs, and good tortillas. Great flavor doesn’t come from meat—it comes from how you build each component. That’s why you don’t “miss” anything with our vegan tacos. They stand on their own.