Taco’s Revolution – Authentic Taco Shop, 7095 Austin Bluffs Parkway, has quietly opened in the Safeway shopping center — so quietly you might miss it. There’s no signage yet, and the space is still a work in progress. For now, look just north of Papa Murphy’s.

On a recent visit, co-owner Adrian Colin said he and his brother-in-law, Luis Macias of Zapata’s Mexican Taco Shop Dublin, opened the restaurant just weeks ago.

Inside, the dining room is bright and welcoming, with festive tile accents and a casual, come-as-you-are feel. A visible line of cooks keeps the grills humming, turning out tacos, burritos and house specialties at a steady clip. A salsa bar offers several house-made options, each with its own level of heat.

We sampled pozole rojo, a birria taco, The Taco Revolution (a steak taco), a chile relleno plate and sopapillas. The pozole stood out, with a deeply flavored broth, tender pork and plump hominy, finished with cabbage, onion and a squeeze of lime. The birria taco was rich and satisfying, with savory juices soaking into the tortilla, and the chile relleno delivered classic comfort with a soft, savory filling.

Service was quick, the portions generous and the flavors consistent across the board. The menu delivers on the promise of an authentic taco shop experience without crossing the border.

The restaurant is awaiting approval of a liquor license. Hours are 8 a.m. to 9 p.m. daily.

From tortillas to nori
When it comes to turning out hundreds of perfectly rolled sushi pieces, Max Southcott has a secret: Mushu.

That’s the name her son gave the “sushi-making wizard machine,” a recent addition to The Broadmoor’s Penrose Room kitchen.

“I’m not sure how we would consistently prepare the number of sushi rolls we need without this machine,” said Southcott, junior sous chef.

Mushu works its magic on the rice, maintaining ideal temperature and texture. With the push of a button, it spreads a precise, even layer, which is added to a sheet of nori by the chef. Southcott flips the sheet onto a bamboo mat, adds the filling and rolls it into a tight, uniform cylinder.

Then comes the second act.

Southcott feeds the roll into another machine and presses a button. The roll rises through a row of razor-sharp blades and emerges evenly sliced and ready for service.

“We call this one John Cutter,” she said with a laugh.

Southcott demonstrated both machines during a recent American Culinary Federation Pikes Peak Chapter meeting.

The Penrose Room is open 5–9 p.m. Tuesdays through Sundays. Details: tinyurl.com/mryr2385.

A cause takes flight

Bubba’s 33, 5807 Constitution Ave., is inviting the public to dine for a cause on Wednesday with 100% of all dine-in and to-go sales benefiting the American Eagle Foundation.

The fundraiser honors Ace, the restaurant’s eagle mascot, and supports the nonprofit’s mission of conserving and protecting birds of prey, with a special focus on the bald eagle, along with education programs nationwide.

Hours are 11 a.m. to midnight Monday through Friday, 9 a.m. to midnight Saturday and 9 a.m. to 11 p.m. Sunday. Details: 719-576-1223 or tinyurl.com/3kve4uvd.