Rocco's Tacos and Tequila Bar
David Romero is a Project Engineer at Kelly, Collins & Gentry, Inc. since May 2021, responsible for overseeing property development from initial planning to the completion of various construction projects. Prior experience includes serving as a Server Team Lead at Rocco's Tacos and Tequila Bars since February 2015, where David leads a team and trains new employees in a high-volume setting. David also worked as a Project Management Intern at Siemens from February 2019 to August 2021, transitioning to civil engineering as a land developer. Educational qualifications include a Bachelor of Engineering in Civil Engineering from the University of Central Florida, obtained between 2019 and 2021, and previous studies at Valencia College from 2015 to 2017.
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Rocco's Tacos and Tequila Bar
Brought to life by charismatic owner Rocco Mangel, Rocco’s Tacos & Tequila Bar presents a full-sensory Mexican dining experience complete with live entertainment, dancing and free tequila pourings by Rocco himself. Since opening the first Rocco’s Tacos & Tequila Bar in WPB, Florida in 2007, the brand has become the go-to destination for authentic Mexican dining in a vibrant atmosphere. At all locations, guests can sample from over 250 varieties of tequila, either alone or mixed with Rocco’s famous homemade Margarita sour mix, nibble on guacamole prepared tableside (mashed and seasoned to perfection), or enjoy a traditional dinner at the playful restaurant that embodies the true spirit of Mexico. Rocco’s Tacos provides a diverse menu with a distinct attention to detail including handmade corn tortillas cooked fresh on the restaurant’s Cormal, just as they’re made in kitchens throughout Mexico. The menu offers a variety of favorites at approachable prices including soups and small plates, entrée salads and sandwiches, tacos, enchiladas, combo plates and desserts. Signature menu items include: Jalapeno Rellenos, stuffed fried jalapenos poppers, with cotija, lime crema, avocado ranch; Molcajete Seafood, wild Gulf of Mexico shrimp, scallops, mahi & poblano chiles baked in a molcajete with calabaza squash, charred tomatoes, onions, cilantro; Enchiladas Mole Poblano, pulled chicken breast, mole poblano sauce; and Bistec con Chiles Rajas, grilled adobo skirt steak, grilled green onions, three pepper rajas, red rice, black beans. Visit Rocco at one of SIX locations. 224 Clematis Street, WPB, FL | 561.650.1000; 5250 Town Center Circle, Boca Raton, FL, 561.416.2131; 1313 East Las Olas Boulevard, Fort Lauderdale, FL | 954.524.9550 | 5090 PGA Blvd, Palm Beach Gardens, FL | 7468 West Sand Lake Road, Orlando, FL 32819. | And our first New York location: 339 Adams Street Downtown Brooklyn 718.246.8226 | www.RoccosTacos.com