Bobby Mack is a former union worker who spent his lunch breaks wishing he could get a baked potato without driving 20 miles into Elgin. In 2016, after a coworker prompted him to address the problem, he came home to his wife, Bobbie Mack, and wrote down the early concept of TaterQue.

The couple waited for the right time to explore the entrepreneurial opportunity and opened their first TaterQue food truck in 2020; the truck was so successful they were able to open their first brick and mortar location in Pflugerville in 2023.

A family affair

The menu is an accumulation of family recipes and Austin history. Bobby is the pitmaster and handles all of the smoked meats, while Bobbie fine-tunes the side dishes using her grandmother's recipes.

The couple, who has been together for almost 20 years, attended rival high schools. They now have drinks on the menu named after their alma maters: Jag Juice and Raiderade. To mix the two is to create a concoction called The Rival.


On the menu

Food offerings include appetizers, entree baskets, tater spuds and drinks. The menu also includes tater kegs, boudin egg rolls, three piece catfish with fries, wings and brisket and sausage sandwiches.

For the namesake menu items, the Macks follow the philosophy of “no spud left behind,” after observing customers leaving the potato skins uneaten at other restaurants.

“After it's cooked, it's grilled, it's broken down, it's diced a little bit, not super mashed, but a heavy dice, seasoned and buttered,” Bobbie Mack said. “Sometimes people are like, ‘I never eat potato skins. I actually ate the skin.’”


The most popular menu item is the Big Jack, which is a butter spud with brisket, ribs, sausage, chives and barbecue sauce. The bestseller gets its name from Bobby's coach at LBJ High School, Ray Jackson, Sr.

“He was more like a father figure in my school,” Bobby Mack said. “He was the one that grabbed you in the hallway and [said] ‘son, you're messing up.’ So, it was tough love.”

Community engagement

When the Macks made their vision board for TaterQue, the first addition said “charity.” Bobbie says her favorite part about owning a local business is giving back to the community by donating food to organizations and schools, hosting fundraisers and other supply drives.


“To hold that space to curate those experiences with the community and [find] ways we can give back to people that give to us, that's been really rewarding,” Bobbie Mack said. “I love that so much.”

Bobby's favorite aspect is sharing words of wisdom with the kids and students who visit, as well as seeing them enjoy the food.

“It's more than a restaurant,” Bobby Mack said. “It's like a healing center, [a] ministry at times.”

Looking ahead


TaterQue hosts weekly events like family-friendly game night and karaoke with food and drink specials.

In the future, the couple hopes to franchise TaterQue. They are also looking for a location to park the original TaterQue food truck to continue serving customers.