Everyone’s Craving Birria Tacos at Texas Christian University

As college campuses shift to provide diverse cuisines, TCU Dining is embracing the concept. Following student survey responses from the fall, the Texas Christian University group is enthusiastically incorporating more international foods.

Upon review of the campus culinary team’s international specialties and the trending foods in the Dallas/Fort Worth area, birria tacos were the first choice to introduce to students.

TCU Dining’s Chef Russ Humphries led the rollout and advised on the best way to showcase and promote the food. The team opted for a one-night takeover at Caliente – the campus TexMex retail location – to introduce the authentic birria tacos. This marked the first time that retail and resident dining would collaborate on an event.

It was an enormous success, with student lines wrapped around the building.

“We sold out in less than two hours,” said Marketing Director Swati Bharathi. “Students could not get enough of Chef’s birria tacos, consomé and elote. Students also got to meet Chef and snap selfies.”

After the event, Southwestern University in Georgetown, Texas, reached out to do a similar chef takeover. The two dining teams collaborated to feature Humphries in its dining hall, Mabee Commons. With the help of TCU Culinary Director Chef Michael Smith and Southwestern Chef Jason Parker, the event was a hit, and more than 600 tacos were served.

“With the success of birria tacos, one thing is very clear,” said Bharathi. "Food on college campuses is changing, and we are excited to be leading the way.”

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Editorial Contact:

Jennifer Toone Corrigan, jtoone@intoone.com