Things Are Heating Up at Dreloco Taco

Construction interferes, but does not stop TC’s new taco spot

By Geri Dietze | July 27, 2024

Great food, authentic Mexican recipes with up-to-date twists, a fun atmosphere, dedication to product quality, and a laser-like focus on the customer experience—that sounds like a foolproof recipe.

But Traverse City’s Dreloco Taco, after a great start in November 2023, was impacted by the Grandview Parkway reconstruction project, which dealt a blow—albeit temporarily—to businesses up and down a section of the Front Street corridor.

Cold Start

The road construction “killed [our] momentum,” admits co-owner Andre Bushell, “…probably by 50 percent.”

But manager Jacob Lashbrook explains how they were able to carry on. “We got creative,” he says, by teaming up with the other Campus Plaza businesses to create signage and put the word out on social media. “It wasn’t ideal, [but] we made it happen,” he adds.

Dreloco Taco was founded by partners Andre Bushell and Loren Akerman in the spot previously occupied by their Dickey’s Barbeque Pit, a Texas-based franchise, which they opened in 2017 in the same Campus Plaza location. After six years of Dickey’s, the pair decided to pivot to their own brand of fresh, authentic Mexican food.

The duo first earned their bona fides in Fortune 15 companies before combining talents and going out on their own. They also own/operate Foundry Craft Grillery, in East Jordan since 2019 and in Elk Rapids since 2023. This multi-site ownership allowed the team to leverage their buying power with vendors and pass the savings onto Dreloco Taco patrons.

The Dreloco interior is no-nonsense industrial rustic, with deep-toned woods, exposed ceilings, brickwork, decorative tile, and rows of plank-style tables with chairs or bench seating. Garage doors bring the outside in, weather permitting, and there is room for about 75 patrons seated inside and out. There’s also plenty of room for those ordering take-out. 

Hot Menu

Those who want things their way can build their meal by choosing the burrito, nacho, quesadilla, taco, or bowl as a base; then pick a protein, including hormone- and antibiotic-free Michigan beef, grilled chicken, beef barbacoa, pulled pork, shrimp, or vegetarian; and top it off with a selection of veggies, cheeses, sauces, and salsas. (For an extra fee, turn it into a combo with cilantro lime rice, refried beans, and beverage.) 

But can all this freedom to choose come with a dark side? Lashbrook admits that it can be hard filling some of the more peculiar orders. “I’m passionate about flavor profiles,” he admits, but still, Dreloco is all about the customer, so come on in, and bring your quirky tastes with you—the staff is happy to honor your choices.

Those who are not flavor-rule-breakers will find some expertly crafted tacos, such as the Texan with beef barbacoa, chili lime mayo, roasted corn salsa, and chipotle BBQ, topped with cheese, pickled onion, and cilantro; the Loco Carnitas with pulled pork, topped with slaw and boom boom sauce; and for the traditionalist, the beef OG with cheese and crisp lettuce. South of the Border is for seafood lovers, with shrimp, chili lime mayo, slaw, guacamole, and cotija cheese. The Vegetarian black bean taco is topped with roasted corn salsa, pico de gallo, pickled onion, and cotija.

The origin of the Hot Cheeto Burrito is murky, but Dreloco’s version of the social media sensation, created by co-owner Bushell, is a big favorite and a game changer for patrons. “People see it on the menu board, and anything they thought about ordering before goes out the window,” explains Lashbrook.

Ditto for the Hot Honey Pollo taco, another of Bushell’s creations, combining grilled chicken with hot honey sauce, slaw, and pickled red onion.

Be sure to check out the “Crazy Creations” on the menu: Loco Fries are a huge favorite, and for good reason. Imagine a bowl of fresh-cut fries, topped with queso, pulled pork, roasted corn salsa, and boom boom sauce. (Enjoy a deep discount on these wildly tasty fries every Locals Tuesday.) Another big seller is La Boomdilla, a combo of grilled chicken, corn salsa, cheese, and boom boom sauce, grilled crisp on the outside. 

Lashbrook says that mornings are busy with patrons coming in for the Sunrise, Dreloco’s two-handed breakfast burrito with scrambled eggs, fries, beef barbacoa, cheese, and fajita peppers. 

Cool Details

All should know that a dedicated gluten-free fryer makes Dreloco Taco a go-to spot regardless of dietary preferences, and vegans and vegetarians will never go hungry. Plus, the Lil Amigos will enjoy kid-sized portions of the quesadilla, taco, or bowl-rita.

Great food goes down easy with a bottle of Jarritos, the Mexican soft drink invented in 1950, renowned for its smooth carbonation, natural flavorings, and real cane sugar, not fructose. And the Coke Freestyle machine, in keeping with Dreloco’s build-it-yourself ethos, offers personalized fountain blends. Vanilla Coke? Green River? Or something more daring, perhaps. 

And save some room for dessert and try the Cinnamon Sugar Churro, the crispy-on-the-outside and fluffy-on-the-inside fried pastry.

Already planning your next visit? To build brand recognition and community awareness, the Dreloco team is thinking of ways to bring patrons in and to give back as well. Lashbrook reminds readers to watch for fun activities such as trivia and cornhole, plus other events that will generate donations to benefit local causes.

“I want to build excitement, and give back to the community,” he says. “I care about the experience. I want to make sure that when [patrons] leave, that they’ve had the best time.”

Bushell adds that Dreloco Taco is also proud to be a Black-owned business and to promote diversity among patrons, employees, and the entire Traverse City community.

Find Dreloco Taco at 1201 E. Front St. Suite A, Campus Plaza, in Traverse City. (231) 715-1188; @drelocotaco