Mac 'N' Cheese 'N' Tortillas 'N' Injera 'N' More 

Tin Roof Tacos and Kibrom's open, Bowld Over and Mad Mac trucks hit the streets

At Tin Roof Tacos, the “less is more” philosophy pays off big.

Tara Morgan

At Tin Roof Tacos, the “less is more” philosophy pays off big.

Taco enthusiasts have a new haunt: Tin Roof Tacos. Opened by sisters and Dallas-natives Sandy Broun and Susan Loyd, Tin Roof (115 S. Broadway Ave.) is in the complex that formerly housed Boise Fry Company.

"St. Luke's was supposed to buy it, but then they didn't, so the owners of the building just decided to revamp the whole situation," said Broun.

Tin Roof is a fast-casual concept with an open, stainless steel kitchen. The space gets a rustic touch from long wooden tables and corrugated metal paneling. In addition to offering Jarritos and bottled Mexican Coke, Tin Roof also serves a selection of beer, like Sockeye's Powerhouse Porter and Shiner Bock, on tap and in bottles.

The new joint offers an assortment of street-style tacos, including pulled pork with pickled onions and cotija, and brisket topped with queso fresco and a cilantro onion mix.

"The brisket is cooked for 18 hours and the pork is cooked for eight hours then we just pull it apart with a fork because it's real tender," said Broun.

Tin Roof's menu also features more eclectic offerings, like fried chicken with chili lime breading, cole slaw and jalapeno ranch dressing; as well as vegetarian and vegan options, like rajas, made with roasted poblanos, onions, mushrooms and red peppers topped with queso fresco and the cilantro onion mix. Tacos can be topped with three house-made salsas: a mild and tangy tomatillo, a mild tomato with cilantro and a spicy carrot habanero.

"Less is more. Everything we try to do is pretty simple," said Broun.

Tin Roof is also open for breakfast, offering Texas-style tacos with fillings like bacon, egg, cheese and jalapeno sausage on flour tortillas partially cooked in house on a twirling tortilla machine.

"The long-term intention is to buy dough balls, but we're still trying to figure out the logistics on that," Broun said.

Tin Roof has an adjacent patio area that it plans to open in the near future with a fire pit and possibly a bar, but Broun and Lloyd focused on getting the restaurant up-and-running first.

"It's just me and my sister," said Broun. "She opens every day and I close every day."

Tin Roof Tacos is open seven days a week, 6:30 a.m.-9 p.m. For more information, call 208-336-6461 or visit

In other opening news, five months after a fire devastated his business in the Boise International Market on Franklin Road, Kibrom Milash has reopened his namesake restaurant at 3506 W. State St. Inside, Kibrom's Ethiopian and Eritrean Restaurant, tables draped with colorful linens dot the black-and-white checkered floors.

Kibrom's expanded menu boasts a number of old favorites, like zilzil wot with thinly sliced beef, onion and tomato simmered in a buttery red sauce; and dero wat, a chicken leg simmered in berbere (a spice blend) and served with a hardboiled egg; along with some new offerings like kitfo, a dish of raw beef, mitmita (spicy seasoning), butter and cardamom.

Milash said he plans to have a lunch buffet soon, which will be available Tuesday-Sunday, 11 a.m.-3 p.m, and which will feature an assortment of hot and cold items and lots of spongy injera (flatbread). For more information, visit

In food truck news, two new mobile eateries recently rolled into town: Bowld Over and Mad Mac. Jeff and Rhi Hoisington, who own both trucks, recently relocated to Boise from Provo, Utah. Bowld Over serves dishes like the crispy chicken bowl, with fried chicken breast, mashed potatoes, sweet corn, chicken gravy and shredded cheese; and the Cuban pork bowl with slow-cooked shredded pork, black beans and cilantro lime rice with chimichurri sauce. The truck also offers a line of eclectic specialty sodas.

"To make a Bowld Soda, we take ordinary soda and turn it into something extraordinary by adding Torani syrups as flavoring and sometimes even half and half," wrote Jeff in a press release, listing options such as the Crazy Beach, made with Mountain Dew, coconut, fresh lime, blue curacao and pineapple.

"Our other truck, Mad Mac, serves six different types of gourmet mac and cheese," Jeff wrote "Our signature sauce contains a blend of six cheeses, and it is truly 'Macaroni to Die For.'"

The Mad Mac truck boasts a vibrant Dia de los Muertos skull wrap and serves gooey options like bacon cheeseburger mac and Skully's sweet pork, with pulled pork in a tangy barbecue sauce topped with chopped red onions.

For more info on where to find Bowld Over and Mad Mac, follow the trucks on Facebook at and

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