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One bite: you’re in Mexico City. The next, you’re savoring Peking duck in a Beijing street market. A mouthful of shrimp and avo and you’re surfing a beach in Baja or a bite of our Jamaican style wings that will transport you to the beauty of Seven Mile Beach.

Start your journey at Universal Taco & Wings and prepare to be transported.

The metropolis of Mexico City peppered with global influences is Chef Franklin Becker’s inspiration for Universal Taco. With the chef’s spin, Mexico’s gift to the world — the taco — becomes the vehicle for a world tour of flavor. He did not stop them.  A love for wings, Chef Becker created global flavors to take chicken wings to a whole other level.

At a time when travel is restricted, plan your itinerary with eight different tacos and wings from around the globe. The world’s your taco & wings.

Chef Franklin Becker

Brooklyn born and bred, Universal Taco & WIngs founder Chef Franklin Becker attended The Culinary Institute of America, graduating with honors. In 2003, while he was executive chef at Capitale, they were named a best new restaurant in America by Esquire magazine. In 2009, he became the Corporate Executive Chef of the Emm Group, and over the next several years helmed Abe and Arthur’s, Lexington Brass, and the highly acclaimed CATCH restaurants. In 2011, he won Burger Bash at the annual N.Y. Food and Wine Festival beating out the likes of Bobby Flay and Michael Symon to name a few. In 2013, Becker was invited on Bravo’s Top Chef Master’s to compete against some of the biggest names in the industry. Chef Franklin Becker, is an acclaimed chef, author, autism activist and TV personality. In addition to Top Chef Masters, Chef Becker appears regularly on television, including Iron Chef America, The Today Show, Dr. Oz, The Rachael Ray Show, Beat Bobby Flay, and more. Chef Becker previously co-founded the fast-casual, gluten-free concept The Little Beet and The Little Beet Table, as well as plant-based food subscription service Hungryroot.

Today as the city reopens, Chef Becker is still dedicated to the Ghost Kitchen concept as well as launching new restaurants across New York City. He is excited for the comeback of the restaurant industry which he holds dear to his heart.