Alumni Alum’s D.C.-based Mexican Chain Popularizes Yucatán Cuisine Stories You May Like Where Everybody Knows Your Name: Hotelie Runs Iconic NYC Bar Alum’s Indian Eatery Serves Up Culture, Comfort, and Crunchwraps Named ‘World’s Best Bar,’ Kumiko Brings Japanese Élan to Chicago After teaming up with a neighbor, Marc Wallace ’92 has helped grow District Taco from a food truck to a thriving chain By Joe Wilensky A flourishing chain of some two dozen fast-casual eateries, District Taco offers light Mexican cuisine based on authentic regional recipes. Most of its locations are in and around metro Washington, DC, but it also has outposts in New Jersey, Pennsylvania, and Central Florida. The most recent, in Brooklyn, opened in early 2026. But according to co-founder Marc Wallace ’92, the entire enterprise almost folded on its first day. In 2008, Wallace—while working for the software company Symantec—learned that his next-door neighbor in Virginia had been laid off from a construction job. A native of Mexico’s Yucatán Peninsula, Osiris Hoil had often invited Wallace to share his homemade chips, salsa, and guacamole. Now unemployed, he told Wallace about his long-held desire to open a restaurant based on his mother’s recipes. Joe Wilensky / Cornell University The two decided to launch a food truck together, with Wallace heading up corporate development, finances, and technology and Hoil in charge of the culinary side. “We rolled into downtown D.C. on that first day, ready to sell tacos,” Wallace recalls. “And within five minutes, we had like a hundred hot dog vendors around us, saying, ‘Get out of here!’” We rolled into downtown D.C. on that first day, ready to sell tacos. And within five minutes, we had like a hundred hot dog vendors around us, saying, ‘Get out of here!’ A police officer quickly approached, telling them they couldn’t operate the truck there without a permit—something Wallace hadn’t even considered. “We were very naïve going into this,” he recalls with a chuckle. Even worse: permits throughout the District had long been sold out. Wallace (right) with co-founder Hoil at the original food truck. But the two regrouped, setting up shop (fully permitted) outside a busy office building in the Rosslyn neighborhood of nearby Arlington, VA—and the truck soon had a line around the corner, with customers clamoring for their tacos. The next year, the pair opened their first restaurant. Before long, they were adding locations—including in their original dream spot, downtown D.C. By 2023, the growing enterprise had landed on an industry magazine’s annual list of the 40 hottest fast-casual startups, which declared: “District Taco is the restaurant rags-to-riches story at its finest.” The prime location near D.C.’s Metro Center station. As Wallace explains, the chain’s offerings—all freshly made—are distinct from the Mexican fare broadly available in the U.S., like enchiladas, refried beans, and hard-shelled tacos. Stories You May Like Where Everybody Knows Your Name: Hotelie Runs Iconic NYC Bar Alum’s Indian Eatery Serves Up Culture, Comfort, and Crunchwraps “Mexico has a bunch of different cuisines,” he notes. “In the Yucatán, it’s more healthy: lighter, very lime- and garlic-forward.” Mexico has a bunch of different cuisines. In the Yucatán, it’s more healthy: lighter, very lime- and garlic-forward. But the menu also has American influences, particularly the breakfast tacos—laden with eggs, potatoes, cheese, salsa, and other toppings, and served in a warm tortilla—that Wallace had adored on visits to Austin, TX. “Quick, customizable, fresh as hell,” says one Yelp review of the chain’s food. “Walk it off later. 4.5 stars, no regrets. Go hungry.” The chain’s logo features an "A" shaped like the District of Columbia. On the Hill, Wallace majored in mechanical engineering and worked at Oliver’s, then a popular Collegetown eatery. After graduation, he worked on rocket and satellite projects at the Virginia-based aerospace firm Orbital Sciences (now Northrop Grumman). After earning a master’s in information systems at D.C.’s George Washington University, he co-founded an Internet file-sharing company; it evolved into an online backup service that was eventually sold to Symantec’s Norton division. Even amid District Taco’s success, Wallace is still involved in tech entrepreneurship—including as co-founder and CEO of Flybuy, a platform that leverages AI for the retail, restaurant, grocery, and hospitality fields. Wallace worked in the aerospace industry early in his career. And—in a joint offering between District Taco and a local party boat company—he co-launched Cantina Cruises, a river-based “floating fiesta” with tequila tastings, margaritas, chips, salsa, and more. As Wallace admits, when District Taco first ventured outside the D.C. area, he wasn’t sure if the brand would travel well—so he’s been pleased to see it succeed in Philadelphia and beyond. In a joint offering between District Taco and a local party boat company, Wallace co-launched Cantina Cruises, a river-based “floating fiesta” with tequila tastings, margaritas, chips, salsa, and more. In fact, he even encountered some unexpected name recognition while on vacation in Hawaii. “I was with my family, hiking in the mountains—where you often don’t see anybody for like half an hour—and I was wearing a District Taco shirt,” he recalls. “And we came by some people going the other way, and they shouted, ‘District Taco!’” (All images provided, unless otherwise indicated.) Published April 24, 2026 Leave a Comment Cancel replyOnce your comment is approved, your email address will not be published. Required fields are marked *Comment * Name * Class Year Email * Save my name, email, and class year in this browser for the next time I comment. Δ Other stories You may like Cornelliana Love Letters: How Willard Straight Wooed his ‘Princesse’ Alumni Barbara Page, MFA ’75, Celebrates Her Love of Reading with Miniature Works of Art Campus & Beyond Big Red Bird Lovers Aim to Make East Hill’s Buildings Avian Friendly