>>>FOR MANY BUSINESS OWNERS,
THEIR WORK IS MUCH MORE THAN A JOB. IT’S A CRAFT, A TALENT PERFECTED
WITH YEARS OF CREATIVITY AND DETERMINATION. SUCH IS THE CASE FOR KRISTINA
FULLER, A YOUNG WOMAN WITH BIG DREAMS THAT COME IN THE SHAPE
TACOS AND FOUND AT A DOWNTOWN GREENSBORO RESTAURANT
APPROPRIATELY CALLED CRAFTED: THE ART OF THE TACO.>>THE NAME CRAFTED SORT OF
STEMMED FROM THE IDEA OF HANDCRAFTING EVERYTHING, MAKING
AS MUCH AS POSSIBLE INHOUSE WITHOUT HAVING TO SOURCE OUT AND
USE BOTTLES OR CANNED INGREDIENTS. SO, YOU KNOW, I JUST TOOK THE
“HAND” PART OUT AND JUST SIMPLY NARROWED IT DOWN TO CRAFTED.>>SHE SOURCES LOCALLY AND
SEASONALLY, AND SHE JUST MAKES TACOS INCREDIBLE, MORE
INCREDIBLE THAN ANY I’VE EVER HAD BEFORE.>>BUT JUST BECAUSE CRAFTED
SPECIALIZES IN TACOS AND EVEN HAS THE WORD “TACO” IN ITS NAME
DOES NOT MEAN IT’S A MEXICAN RESTAURANT.>>WE DON’T WANT PEOPLE TO THINK
WE’RE SERVING TRADITIONAL MEXICAN FOOD, BECAUSE THAT’S NOT
ALL WE DO. WE SERVE MUCH MORE THAN THAT. WE DO A LOT OF GLOBALLY INSPIRED
TACOS.>>THEY’RE NOT WHAT YOU WOULD
EXPECT, SO YOU’RE LIKE, OH, I’M GOING TO GO EAT A TACO, BUT YOU
COME HERE, AND YOU MIGHT SEE SOMETHING ON THE MENU AND THINK,
“I HAVE NEVER EVEN THOUGHT OF STICKING THAT IN A BURRITO
BEFORE, BUT I’M GOING TO EAT IT BECAUSE IT SOUNDS AMAZING,” AND
THAT’S WHAT THEY DO HERE, SO –>>TODAY, FOR INSTANCE, THEY
HAVE THE SEITAN TACO WITH A CRANBERRY AIOLI AND SOME
CABBAGE. IT’S EXCELLENT.>>MY FAVORITE IS THE MESSENGER. THERE’S SCRAMBLED EGG AND
POTATOES, AND IT IS JUST DELICIOUS. GREAT COMBINATION.>>ONE OF MY OTHER FAVORITES IS
THE FIXIE. THEY HAVE A BEEF BRISKET TACO
WITH PINEAPPLES AND SOME SPICY SAUCE ON IT.>>I HAVE NOT FOUND A TACO THAT
I HAVE NOT LIKED HERE.>>BEST TACOS IN TOWN.>>THAT’S BECAUSE KRISTINA MAKES
SURE THE FOOD IS FRESH, THE FLAVOR COMBINATIONS ARE UNIQUE,
AND SINCE EACH TACO IS NAMED AFTER HIPSTER FASHION, SHE ALSO
MAKES SURE IT’S FUN.>>TODAY WE’RE GOING TO BE
MAKING WHAT WE CALL OUR OXFORD TACO, SO THE OXFORD WOULD
REFERENCE THE SHOE OR THE SHIRT. BUT, ANYWAY, WE’RE GOING TO
START WITH OUR FLOUR TORTILLAS. WE DO ALL OF OUR SPECIALTY TACOS
ON FLOUR TORTILLAS. WE’RE GOING TO DO OUR
HAND-BREADED CHICKEN TENDERS RIGHT OVER THAT. THEN WE COME IN WITH — THIS IS
A SPAGHETTI SQUASH SLAW. IT HAS A LITTLE SCALLION TO IT,
RED PEPPER, ONION. REALLY LIGHT AND FRESH. REALLY HELPS BALANCE OUT THE
SAVORINESS OF THE CHICKEN. AND THEN ONCE WE GET THAT ON
THERE, WE’RE GOING TO COME BEHIND THAT WITH A LITTLE BIT OF
OUR SPICY ASIAN MUSTARD. THIS IS GOING TO ADD A LITTLE
SPICE AND A LITTLE SWEETNESS. AND THEN WE’RE GOING TO GARNISH
WITH A LITTLE MORE SCALLION. AND THEN I LIKE TO SERVE IT WITH
OUR HAND-CUT SWEET POTATO CHIPS. SO WE’LL JUST THROW THOSE RIGHT
ON. AND THEN FOR DIPPING ON THE
SWEET POTATO CHIPS, OUR SWEET CHIPOTLE AIOLI SERVES RIGHT UP,
AND YOU’RE GOOD TO GO.>>TACOS ARE OBVIOUSLY A HOT
ITEM AT CRAFTED, BUT IT’S BY NO MEANS ALL THEY OFFER.>>WHEN YOU GOT BIG GROUPS OF
PEOPLE, THEY DON’T ALWAYS — NOT EVERYBODY WANTS TACOS IN THAT
GROUP, SO WE ALSO TRY TO OFFER OTHER THINGS LIKE REALLY GOOD
BURGERS. WE’VE GOT ABOUT FOUR SELECTIONS
ON THE MENU. GREAT APPETIZERS THAT COULD BE
AN ENTREE OR AN APPETIZER TO SHARE. AND, YOU KNOW, WE JUST — WE
ALWAYS TRY TO KEEP SOMETHING GOING THROUGHOUT THE WEEK,
WHETHER IT BE A BEER SPECIAL OR FOOD SPECIAL.>>THE FACT CRAFTED HAS BECOME
SUCH A POPULAR RESTAURANT DIDN’T HAPPEN BY CHANCE. KRISTINA HAS PUT MUCH THOUGHT
INTO EVERY ASPECT OF THE BUSINESS AND HAS NO PLANS TO
EVER STOP TRYING TO MAKE IT THE BEST TACO JOINT IN TOWN.>>WE REALLY, REALLY STRIVE TO
PERFECT OUR SERVICE AND OUR FOOD ON A DAILY BASIS. I MEAN, TO ME, IT WILL NEVER BE
PERFECT, SO WE CONSTANTLY ARE IMPROVING UPON EVERYTHING THAT
WE DO, AND I THINK THAT SOMETIMES PEOPLE GET SET IN
THEIR WAYS, AND THEY THINK THAT THE ONE WAY IS THE ONLY WAY. AND FOR US, IT’S CONSTANTLY
TRYING TO FIGURE OUT A BETTER WAY TO DO WHAT
WE DO.