Velvet Taco: Weekly Taco Feature Out, Velvet Bowls In

Published March 17, 2025

Velvet Taco, the nationally acclaimed restaurant brand known for redefining tacos with its daring, flavorful creations, announces a groundbreaking evolution of its globe-trotting menu. This March, for the first time in its 13-year history, the taco concept will retire its legendary Weekly Taco Feature (known as WTF) to introduce a bold new menu item: Velvet Bowls.

Ushering in an entirely new era for the anything-but-ordinary taco brand, Velvet Bowls will debut as rotating weekly specials – known as Weekly Bowl Features – across Velvet Taco locations nationwide starting March 19. While WTFs have long been a hallmark of Velvet Taco, this evolution takes its unique combinations beyond the tortilla, reimagining them into curated flavor-packed bowls. This launch establishes the brand’s commitment to adventurous flavors and culinary creativity, offering guests a fresh way to experience its globally influenced combinations.

“Pushing boundaries through relentless innovation is at the forefront of everything we do at Velvet Taco. Weekly Bowl Features are more than just new limited time items, they are revolutionary for the Velvet Taco brand. Each bowl delivers the bold flavor and creativity that guests appreciate from our tacos in a convenient, health-conscious format,” said Clay Dover, CEO of Velvet Taco. “If you love our Weekly Taco Feature, don’t worry. WTFs will be back to stay in April after four weeks of Weekly Bowl Features. We can’t wait for guests to discover the value and uniqueness of our new Velvet Bowls – they are unlike anything available today.”

Fan-favorite tacos have been reimagined into enticing bowls and will run for one week each as Weekly Bowl Features.

March 19- 25: Spicy Tikka Chicken Bowl, featuring crisp tenders or roasted chicken, spicy tikka sauce, raita crema, marinated red cabbage, cucumber and Thai basil.
March 26-April 1: Slow Roasted Angus Brisket, with house-marinated slow-roasted brisket, queso blanco, roasted corn pico, black beans, guacamole, red chile aioli and micro cilantro, complete with two comte cheese crusted tortilla halves.
April 2-8: Mexi-Cali Shrimp, made with blackened shrimp, napa slaw, roasted corn pico, Sriracha aioli, guacamole and micro-cilantro.
April 9-15: Rotisserie Chicken or Steak Bowl, available with rotisserie chicken or grilled steak, queso blanco, roasted corn pico, black beans, guacamole, avocado crema, charred tomato poblano salsa and cilantro. Also to be featured during the final week, the Seasonal Veggie Bowl (not offered as a taco), is a premier vegetarian option featuring seasonal roasted veggies, guacamole, roasted corn pico, avocado crema, pickled onion and napa slaw.

All Velvet Bowls feature a cilantro basmati rice base, while a “Make It Lighter” option to swap rice for a carb-free (yet flavorful) napa slaw is also available. All Velvet Bowls are currently available in DFW restaurants.

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