Creator Spotlight: Michaela Merrick of Pretty Little Tacos

Michaela Merrick, Pretty Little Tacos, Politan Row at Colony Square

Hometown: Shreveport, LA. Country Girl. I had cousins that lived in Atlanta, and I always wanted to live there too. My aunt came to visit once and I told her I was going to hide in her suitcase to go back to Atlanta with her. She said, “Ok, but let’s ask your mom if you can go.” She asked and my mom said, “You know what? Let’s go.” So we did, and we’ve been here ever since.

Favorite Childhood Meal: Crawfish. Always. Anything seafood, but crawfish especially.

Best Dish on Your Menu: Oxtail Birria Tacos, hands down. Make sure you dip them in the consommé, the crema, and the guacamole.

So, tell me the basics. How did Pretty Little Tacos come to be? What’s your origin story?

Pretty Little Tacos really started in my head. I had this idea for so long, but I didn’t have the resources or the time to be able to do it. What happened was when the pandemic began, I lost my job. My coworkers and I were all at home in a group chat updating each other on our situations. I started talking to my mom and I told her that if I had just a few more dollars I’d be able to do this idea that I have.

When I was thinking of doing this, I immediately thought of working with my brother, who I am incredibly close with and who is also a chef. My mom, though, really would not take no for an answer, once I told her my idea. I’m really grateful for her. She literally came to my house the next day and said that she already made an appointment to pick up a food truck. Immediately after we picked up the truck, she announced that my first gig was the following day. Her friend from work needed a food truck for Cinco de Mayo. We bought the truck on the 4th and our first gig was on the 5th. She said, “We make tacos all the time. You can do this.” The recipes you see on the Pretty Little Tacos menu came from my mom. I took everything she’s been doing since I was a kid and put in my own influence. So, we went and did it, and it was a hit.

I was a little shy to post about the success on my socials at first, because it’s very scary to put yourself out there like that. Once I did, though, all my friends and followers started coming, and then strangers started coming. Eventually it was more strangers than friends and it just started to snowball. Taking our food truck to different places, eventually being approached by the food truck park owner who invited us there, and this is where I ended up which was great for me.

It was a busy time, I was cooking every day, and I needed some help. I ended up reaching out to my former coworkers from the Sugar Factory to bring onboard and they’re still with me today.

I’ve learned so much along the way and I wouldn’t change anything about it. The experience is the best way to learn about this business. You have to keep going; you have to be resilient. There were days when I fell flat on my face, but I didn’t let it stop me from coming back the next day. We worked hard to get here. We didn’t have any experience. We just knew what we liked to eat. I’m really happy to be received the way we have been. I’m also appreciative to Politan, because they found us very early and Will was very influential with giving me the confidence to believe that I could do this and I could do it well. I’m so happy that I made the decision to join you.

What really keeps me going is that my mom, my daughter, and my boyfriend are so proud of me.

What’s something you’re passionate about outside of your business? If I didn’t have a restaurant, I would have a furniture store. I’m very into re-upholstering and refurbishing furniture. Anything arts and crafts, that’s me.

What’s one of your professional goals, short or long term? I am working on another location of Pretty Little Tacos. I don’t know when we’ll be open yet, but it’s in the works.