Taco Circus Partners Split as Mikey Carrasco Heads to WH Clayton

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Mikey Carrasco (second from right) with his new team at WH Clayton. - PHOTO BY I SHOOT RAW PHOTOS/COURTESY OF MIKEY CARRASCO
  • Photo by I Shoot Raw Photos/Courtesy of Mikey Carrasco
  • Mikey Carrasco (second from right) with his new team at WH Clayton.

Mikey Carrasco has left his position as chef and co-owner of Taco Circus (4258 Schiller Place, 314-808-2050), the popular Austin-inspired taqueria that he co-founded in Bevo Mill last summer. He has now joined the culinary team at WH Clayton (15 N. Central Ave., Clayton; 314-726-7955), working alongside executive chef Mike Thorp.

Though Carrasco declined to comment on the particulars of his departure, he posted this message on his Facebook page:

I have left Taco Circus. I needed change and I was the only one responsible for providing it. I'm grateful for everything I learned and accomplished in the process of opening that beautiful restaurant with Christian Ethridge. We are like brothers and always will be. We built that place from scratch like all of the plates of food served there. The main ingredients were and always will be love and compassion. And cumin, lol.

In this life we often forget that we have the power to control our own destinies. I needed a change, so I made one. It was ended on a positive note celebrating our many successes together and lots of hugs. I am moving on to further my knowledge of food and cooking. It's what we do. I will always hold those memories and experiences close to my heart. Viva Taco Circus! Salud!

Carrasco is already hard at work in his new position. His co-founder, long-time friend and Taco Circus co-owner Christian Ethridge tells us, "Taco Circus is very glad Mikey is doing well over there.”

Carrasco was recently diagnosed with multiple sclerosis. Since people with the disease often seek to avoid refined flour, sugar and dairy, he’s been playing with those limitations, and recently had an M.S.-friendly recipe published on lifescript.com – a spaghetti squash salad. That dish is currently featured on the menu at WH Clayton.

Carrasco says he’s also planning a monthly beer-dinner series at The Flying Saucer that will feature local chefs pairing unique dishes with great craft beer, the first taking place April 21. We’ll have more details in the coming weeks.

Follow Kevin Korinek on Twitter @_eternalcowboy or contact him via kevinkorinek.com


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