BEACH INSIDER

Diego's owners double chances for tacos

Jan Waddy
jwaddy@pcnh.com
Diego's Burrito Factory's newest Panama City Beach location on Thomas Drive serves the same menu (tacos, burritos, nachos and quesadillas) as the original on Front Beach Road. Both locations are family owned and operated. [CONTRIBUTED PHOTO]

PANAMA CITY BEACH — On Dec. 1, Diego's on Thomas Drive was even more packed for dinner than it had been when my family and I stopped by the new location the month before.

"If this is the off-season, I don't know what summer is going to look like," said Chris Infinger, manager of Diego's Burrito Factory & Margarita Bar on Thomas Drive.

The parking lot overflow off Thomas Drive was filled, so we parked at a nearby business closed for the evening. But after we walked through the front door past the Christmas tree, we could see there wasn't even a line at the counter. Much of the crowd had trickled outside onto the patio through the dining room's garage-style doors. The live music from Kyle Mitchell and Southern Sunday and families flowed between the two spaces.

I have been a fan of the original west end location since it opened in November 2013 on Front Beach Road, but since the east end location opened Aug. 17, it's even easier to drive over the bridge from Panama City and say yes to Mexican Street Tacos.

"During the season when we are really busy, it still goes smoothe. Our place is designed to take high volume. The idea was to make a menu where we do less items but the best of the items picked. We make everything fresh, and we just stuck with what sells," said Omar Taleb, who owns both locations with brothers Ismael Barragan and Silvino Barragan. "We have a lot of regulars, people who come twice a week."

The great thing about the simplified menu is it doesn't take long to order or make, but has more than enough choices. Admittedly, in a world where we have to make so many decisions, some days choosing toppings can be overwhelming.

Just walk up to the counter and follow the steps.

Step 1: Pick it — from a burrito, nachos, quesadilla, burrito bowl, Mexican Street Tacos (beef, pork or chicken) or Baja Grilled Tacos (shrimp or mahi mahi). To make things quicker, know that if you are choosing a burrito or quesadilla, you also have to choose your type of tortilla: flour, wheat, spinach or spicy. And for the tacos, pick flour or corn. (Corn goes well with the tender pulled pork of the carnitas.) Or just skip the tortilla all together and go for a burrito bowl, aka taco salad.

Step 2: Fill it — with chicken, grilled steak, carnitas, al pastor, ground beef, grilled mahi or shrimp or veggies.

Step 3: Top it — with rice, pinto beans, black beans, roasted corn, sauteed onions and peppers, lettuce, cheese, tomatoes, fresh pico, fresh mango pico, sour cream, onion, cilantro, black olives, jalapenos, salsa, picante salsa, salsa verde, cilantro ranch, and chipotle mayo. (Three are included at no extra charge.)

Mexican Street Tacos include cilantro, onions and lime, but I add extra cilantro and pico de gallo. The Baja Grilled Tacos are served with southwest coleslaw or mango pico — the traditional pico with added mango.

"Add it" for an additional charge with fresh guacamole or cheese dip, but all baskets come with chips and a cup of made-from-scratch salsa.

The chips begin with white corn tortillas cut into triangles.

"We fry 100 to 120 pounds of chips a day. We usually fry chips for the first three hours every day. We have an 80-pound fryer," said Taleb, who added Diego's also makes dessert in house. "The flan and tres leches cake sell like crazy. ... The tres leches is a vanilla cake soaked in different kinds of milk, condensed and evaporated milk — traditional. We add another milk, table cream. I think that make a difference with the others."

He especially likes the sweet soaked cake bottom that gets stuck to the container — "There's nothing like it."

After you order, pay and grab a number; then get your drink and take a seat.

Diego's is named after Silvino Barragan's son.

"He's my nephew and Ismael's nephew also," said Taleb, whose sister is married to Silvino Barragan.

The Barragans also own both area Los Rancheros restaurants, where Taleb started out as a manager.

"I worked my way up at Los Rancheros on 23rd Sreet," Taleb said. "I came up with the idea for Diego's, and we discussed it together. We didn't have this type of concept. I wanted to be the first."

Diego's streamlined menu keeps their food costs down, Taleb explained, because everything sells.

"We don't overbuy or waste food," Taleb said. "On a good day, we sell 300 tacos and 150 burritos."

What's the most tacos Taleb has ever eaten in one sitting? "10 — 5 carne asada and 5 al pastor. ... I like to put on onions, cilantro, hot sauce and lime."

When it comes to Diego's menu though, his favorites are the al pastor and shrimp tacos.

"Everything prepared and marinated here. That's why we do so well and are consistent," said Taleb.

Originally from Venezuela, Taleb has lived in Panama City Beach for the past 12 years, while the Barragans — originally from Guadalajara, Jalisco, in western Mexico — moved to the beach in '98. The Barragans introduced him to Mexican cuisine.

"I like Mexican cuisine," Taleb said. "Venezuelan cuisine is more from Caribbean, similar to Cuban. The most popular Venezuelan is the arepas."

But the Diego's owners wanted to stick with cuisine and toppings that are familiar to those in this area.

"We didn't want to put stuff on nobody knows about," Taleb said.

The carnitas — pork shoulder slow-cooked four hours with salt, pepper, garlic and spices — and al pastor tacos are the most authentic choices on the Mexican menu.

"Al pastor marinates for two days. We have a secret blend we use with guajillo pepper," Taleb said.

On Monday afternoon, Ismael Barragan was finishing up his lunch at Diego's on Thomas Drive, while Omar was working in the office after spending the first part of the day at the Front Beach location.

"I've been here about a year, moved from other beach location," said Marquise Williams, who was working the cash register Monday at Diego's on Thomas Drive. "It's the same vibes, just a different location."

Next to the margarita bar, a wall mural by local artist Brooke Anderson adds to the fun feel, and a garage-style half door opens from the bar onto the patio.

"The Pineapple Margarita is one of the top sellers. The Diego's Margarita is the No. 1 regular margarita. We make everything from scratch. All drinks are our own recipe," Taleb said. "If you don't like tequila, there's Julie's Vodkarita. Julie's a good friend of the family, so it's named after her."

Other selections on the chalkboard margarita menu, just under the TVs, range from the Diablo Margarita with sliced jalapenos to the Skinny Margarita.

What: New east end beach location of Diego's Burrito Factory & Margarita Bar (original located at 15514 Front Beach Road)

Where: 6209 Sunset Drive, Panama City Beach

Hours: 11 a.m. to 10 p.m. daily

Details: 850-238-8741 or diegosburritofactory.com

DIEGO'S ON THOMAS DRIVE

16841510007