By Cathy Diekmann
Tasty “Fresh Mex” samples and warm hospitality were gratifying rewards for braving bitterly cold temperatures to attend the Taco Bliss ribbon cutting on November 12, 2019.
Owner (“el Jefe”) Kevin Kreutner and his staff treated guests to an array of Taco Bliss fare, including freshly prepared tortilla chips with house-made queso dip, a variety of mini tacos, and “Keviche,” Mexican-style shrimp cocktail.
Taco Bliss recently expanded its menu. Kreutner explains, “We began with a soft opening in June 2019 to optimize our offerings and operations. The additions to our fillings, menu, and daily specials are a direct result of what we learned about our customer base and market need.” New items include a line of Grande Burritos, vegan chorizo, and College Night specials from 6:00 to 9:00 PM on Thursdays.
Taco Bliss offers self- and full-service catering for every occasion. During his remarks at the ribbon cutting, Maryland State Delegate Carl Anderton quipped, “I like the idea that I can choose the salsa I prefer. Not everyone is friendly with the amount of jalapeno peppers that I like, so that’s an awesome set-up.”
Catered events can also include a full-service grill from which staff prepares fresh-made burritos, bowls, and more. “We do our best to work with the customer, so, with the exception of beer and wine, pretty much everything on the menu is available for catered events,” Kreutner explains.
While serving great food is a priority, Kreutner shared that Taco Bliss also serves a social mission, a belief he first embraced as a Marketing and Business Ethics graduate student. “On one level, the goal of business is to make money, but the mission considers all stakeholders – our employees, the community, and the environment – ideally, they are part of everything that we do.”
In just a few short months, Taco Bliss has demonstrated its commitment to the community by supporting a variety of charitable initiatives such as Breast Cancer Awareness, the United Way, and local school events, among others.
Shortly after opening, Taco Bliss earned a Gold Level Green Business Certification from the Salisbury Sustainable Advisory Committee. The restaurant is outfitted with current Energy Star rated equipment, LED lighting, and compostable or made-from-recycled serving and take-out pieces. Dine-in drink orders are served in re-usable cups. Recycling glass and plastic bottles is made easy with clearly marked bins. “This shows our commitment and our priorities,” Kreutner adds, “We hope that customers will appreciate these things and join us.”
