Dana Dumas, the visionary founder and CEO of SugarJam The Southern Kitchen, will debut her newest venture on Feb. 21: Soul Fire Tacos, a bold, culture-driven taco house.
Located a few doors down from SugarJam The Southern Kitchen, Soul Fire Tacos is a fast-casual concept where “soulful bliss collides with Latin spice.”
Dumas describes the restaurant as “where Southern meets Southwest, celebrating the shared roots, joy, and energy of two rich cultures.”
“Black and Brown cultures have always had synergy,” Dumas says. “From our family traditions to our music and our cuisines, bringing the two together was a no-brainer. In a world where we are more divided than ever, I want to show the fire that happens when we come together. It is an honor to introduce Soul Fire Tacos to the Arizona community.”
The menu features creations including beer-battered catfish tacos, short rib birria tacos, crispy Japanese panko shrimp, tequila lime wings, and the signature Soul Roll—a golden-fried blend of mac and cheese, candied yams, and greens. Daily specials will also be offered.
Helming the kitchen is chef Johnnie Dixon, a former NFL wide receiver and Ohio State national champion. Now a chef, Dixon brings the same intensity, discipline, and soul to the kitchen that once defined his game.
“I always preach about being different and being more viewed as more than just an athlete,” says Dixon. “When Dana asked me to be a part of Soul Fire Tacos, I couldn’t resist. I enjoy seeing people light up when they eat something I made, and I hope to bring many smiles to the Arizona community.”
Soul Fire Tacos, part of Dumas’ restaurant group, SJ Concepts, LLC, is housed in a 900-square-foot space with seating for 24. The restaurant will be open Tuesday through Thursday from 11 a.m. to 7 p.m.; Friday and Saturday from 11 a.m. to 8 p.m.; and Sunday from 11 a.m. to 5 p.m.
15111 N. Hayden Road, Ste. 120, Scottsdale, AZ 85260
