Tijuana Flats to Open in Apollo Beach

The Apollo Beach location will be one of the few Tijuana Flats restaurants to boast a full bar
Photo: Official

With more than 135 locations, Tijuana Flats has built a loyal following with its always-fresh Tex Mex and relaxed atmosphere. With locations throughout Florida, Georgia, North Carolina, Virginia, and Indiana, the chain is now preparing to launch a new location in Apollo Beach, at 6578 N U.S. Highway 41.

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“We used to go to a Tijuana Flats near our house in Orlando,” franchisee Jorge Fernandez told What Now on Thursday, “We love the place. It has what Chick-fil-A has as well: you make people feel appreciated. It’s good quality food and treating people right. So we love the product and love the culture.”

The location will seat 102 guests, occupying about 2,500 square feet. It has a garage door opening from the bar out onto its outdoor seating, and there are plans to expand its outdoor seating in the future.

“Apollo Beach needs some extra culinary options,” said Fernandez. “Right now we only have a few spots, mostly fast food.”

The Tijuana Flats menu features a variety of Tex-Mex favorites, from tacos and quesadillas to burritos and chimichangas. “Flats Favorites” include Cheesy Steak Flautas, the Queso Blanco Carnitas Chimichanga, and Baja Fish Tacos.

“One thing people should also know is that Tijuana Flats doesn’t even have freezers,” Fernandez told What Now. “Absolutely everything is made fresh, prepped every morning.”

Tijuana Flats Apollo Beach is working toward an opening in mid-to-late December. In the meantime, be sure to follow @tijuanaflats on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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