By Jack Freedman, Staff Writer

On July 6, Brandon Brigance, a local chef and caterer, opened up a taco shop called Tacos o Muerte. This was Brigance’s first venture in entrepreneurship, and he is excited to share his craft with the city of Belton. Tacos o Muerte serves breakfast tacos, breakfast bowls and homemade salsa. All food is made fresh and from scratch. It is currently located inside the Valero gas station at 601 N Main St. from sunrise until 2 p.m. on weekdays.

“I serve Texas breakfast tacos with all your needs,” Brigance said. “There’s home grown jalapenos, bacon and smoked sausage. We have specials that rotate every week, which is really what I feel like making. This week I’m making brisket and egg tacos.”

Brigance has worked in food services for the past 30 years, both in professional kitchens and in the catering business. He has worked in a variety of restaurants and services over the years, including barbecue, meat processing and fine dining. Tacos o Muerte is the first business owned solely by Brigance.

“I’m originally from the San Antonio area and managed several restaurants, from fine dining to fast casual,” Brigance said. “That’s where I got my culinary degree 30 years ago, and eventually I made my way here to Belton.”

After many years of working in higher class restaurants, Brigance grew tired. He wanted to open a restaurant that catered to a more casual demographic. 

“I’ve worked in fine dining, but after 30 years I got disillusioned with that,” Brigance said. “I wanted to open something cozy and I feel like there’s always a market for a better breakfast taco.”

Belton has been a special place to Brigance and his wife, Alicia. The couple spent one of their first dates there and kept coming back to it. Ultimately, they purchased a house in Belton after getting married.

“We fell in love with the town and joked about moving one day, but here we are,” Brigance said. “We’re just trying to make this place our home and have a successful business. Thankfully Tacos o Muerte has been really successful so far.”

Since Brigance’s business is relatively new, he and Alicia have plans for the future.

“I got [my lease] at [Valero] because it was a decent lease,” Brigance said. “The workers here are really cool, but I’m planning to get a standalone restaurant one day. I’m not where I want to be, but I feel like for now I’m where I need to be. Hopefully I’ll be able to open on the weekends and incorporate it into the night life.”