The views expressed by the business participants are their own.
Taylor Mason of Taylor’s Tacos is on a mission to take his business to the next level and create the “In-N-Out of tacos.”
With this strong vision in mind, the West Chicago native is transforming his beloved fast-casual taco concept into a fast-food style that meets the modern customer’s desire for convenience. He fully embraced the change, fueled by his willingness to adapt and, as he says, “failed quickly.”
“People want something quick and easy, or they want to wine and dine,” Mason said Restaurant Influencers hosted by Shawn Walchef of Cali BBQ Media. “We really have to get down to the idea of fast food, and I think we can do that. I think we have a product that can stand up to that.”
Taylor’s Tacos has served more than 300,000 tacos and completed more than 2,300 catering events. I Chicago Tribune, The Chicago Sun-TimesEater and other outlets have featured the business as a place to visit. In August 2023, its “sexy, crispy shrimp taco” earned the title of best taco in Chicago Good Morning America.
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Alongside his wife, Maya, Mason launched Taylor’s Tacos Chicago, LLC, which has grown into a popular food company, taco shop, event space called Taylored and a non-profit organization, Tacos Create Community NFP.
At the core of Mason’s entrepreneurial journey is his strong belief in education and the power of community. “It takes a village to grow a business,” he said.
And for him, that city is big. Mason brought in a wealth of resources, both in Chicago and nationally, joining programs like Goldman Sachs’ 10,000 Small Businesses and NYPace. He actively seeks opportunities to learn and grow, always looking for ways to improve his business skills and keep Taylor’s Tacos thriving.
“There’s a lot to know,” he shares. “I feel like I know a lot, but I still have a lot to learn. So my coaches come from all over the place.”
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Good Morning America the result
Taylor Mason’s rise took a big step in 2023 when he appeared Good Morning America after winning the title of best taco in Chicago.
That exposure changed his business. The “Good Morning America effect” brought corner lines and recognition on the streets of Chicago. Despite the fame, Mason remains humble, using the momentum from his media exposure and word of mouth to continue growing his brand – without relying too much on advertising.
“To this day, people stop me, saying, ‘Oh, you were going on.’ Good Morning America,'” Mason said of his newfound fame. “Everybody’s like, oh, the Keith Lee effect; what about Good Morning America the result?”
With his eyes on the future, Mason is an unstoppable force in the food industry. Her journey is an example of the power of perseverance, training and the drive to push the boundaries to grow. “I am very grateful that I had this platform to show who we are,” he said.
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