Staff Reports | Business & Commerce
Soul Fire Tacos, a new concept from Dana Dumas, founder and CEO of SugarJam The Southern Kitchen, is now open in the Scottsdale Airpark.
The restaurant operates under Ms. Dumas’ company, SJ Concepts LLC, and features a fast‑casual menu that blends Southern and Latin‑inspired dishes, according to a press release.
Found a few doors from SugarJam The Southern Kitchen at North Hayden Road and North 82nd Street, Soul Fire Tacos brings together flavors and cultural influences in a casual setting.
“Black and Brown cultures have always had synergy,” Ms. Dumas said. “From our family traditions to our music and our cuisines, bringing the two together was a no-brainer. In a world where we are more divided than ever, I want to show the fire that happens when we come together. It is an honor to introduce Soul Fire Tacos to the Arizona community.”
The menu includes beer‑battered catfish tacos, short rib birria tacos, Japanese panko shrimp and tequila lime wings. The restaurant’s signature item, the Soul Roll, features fried mac and cheese, candied yams and greens. Daily rotating specials are also available.
The kitchen is led by Chef Johnnie Dixon, a former NFL wide receiver and Ohio State national champion who transitioned into the culinary field after his playing career.
“I always preach about being different and being more viewed as more than just an athlete,” Mr. Dixon said. “When Dana asked me to be a part of Soul Fire Tacos, I couldn’t resist. I enjoy seeing people up when they eat something I made, and I hope to bring many smiles to the Arizona community.”
