Everyone's Invited
About Us
Meet the chef
Chef Effardy
Since Taco Madness launched on 13 May 2025, it's been a one-man operation — design, photography, purchasing, prepping, cooking, and delivering from Papar to KK every day for the first two-plus months.
No physical outlet, no boosted ads — just over 1,000 followers gained organically in just over two months, 1,050 boxes of tacos delivered, 120 bottles of hot sauce and 30 bottles of Cilantro Crema sold. Starting with RM5.5k in capital, that grew into RM26,650 in gross sales, merch included.
It wasn't easy but it was fulfilling and greatly liberating. It shows just how much one person can and can't achieve.
The story is vast, but the pages are few and here we are at the start of another chapter. What a fun little project this has been, thank you again humans (& aliens) of Kota Kinabalu for participating in the MADNESS! 🫶
Born From Taco Obsession
Taco Madness started life in Kota Kinabalu — a shared love of good food, and a stubborn belief that tacos deserve better than soggy, store-bought shells.
So we press our own tortillas, daily, and build every taco around them: 8-hour braised birria, char-grilled merquen chicken, and a smash-lamb taco that broke the rules on purpose. No shortcuts, no chill — just fresh-pressed madness, plated one basket at a time.
Let's Taco 'Bout A Good Cause
We're a small, tattoo-heavy, hospitality-obsessed crew that believes good food brings people together — pop-ups, house parties, private events, we'll bring the grill and press tortillas on-site if you ask nicely.
Find us on Instagram @tacomadnessmy — and yes, the aliens approve too.