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Tacos El Asadero: Seattle's Best Taco Truck?

Tacos El Asadero: Seattle's Best Taco Truck?

Seattle's Best Taco Truck?

The big white El Asadero bus, with that glorious word "TACOS" emblazoned on the front in red, is part kitchen and part indoor seating area, though they also set up a picnic table under an awning outside. Calf's head and tongue are among the featured taco meats, there are immense quesadillas, and the tamales are very good. Mexican Cokes (made with cane sugar, not corn syrup) are available.


Who Serves Seattle’s Best Tacos?

Five places to satisfy your craving for Mexican food in the Emerald City.

No one knows when the first taco was created. But the tradition of putting meat and veggies into a corn or flour tortilla has lived for thousands of years. The beautiful thing about a taco is that anyone can make one. But the precarious thing about a taco is that not everyone can make them well. I grew up in Princeton, N.J., eating tacos with hard yellow shells. My mother, bless her heart, would cut up lettuce and tomatoes and add them to a four-quadrant plastic platter with shredded cheddar and grocery-store-packet-seasoned beef she made on the stovetop. I loved them. But I also realized there was another world out there with perfectly blended sauces and meat that echoed with flavor.

But now that I&rsquove lived in Seattle, I wondered: Where is the city&rsquos best taco? To answer that question, I enlisted the assistance of chefs Unika Noiel and Tarik Abdullah and musician (and former competitive eating hopeful) Eva Walker. We broke the experiment down to five very scientific categories: the quality of the tortilla, the meat, the fixin&rsquos, the price, and the vibe of the eatery, ranking each 1 to 10 with a possible high score of 200. And while we know there are many places in the city to get tacos, we chose five recommended locations to gather as much information as we could. Our results:

Winner: Taqueria la Fondita #2

In terms of tacos, this was the clear winner. Our chicken tacos received near-perfect scores for the toothsome tortilla, the seasoned-to-perfection juicy chicken (addictive stuff), and the right dash of fixin&rsquos on top (you don&rsquot need the accompanying salsa at all). The only thing that suffered at this little taco truck in White Center was the outside dining/waiting area. On a cold night, there was no heat or music. But of course in the grand scheme of the experience, it didn&rsquot matter. The tacos, less than $2 each, are to die for. So a little chill was fine.

Second Place: Senor Moose Café

While the tacos are terrific, the draw of this Ballard outpost is the decor and vibe. It just feels like your relative&rsquos home. While you&rsquore waiting for your tacos (we ordered the carne asada), try a side of homemade chips and salsa that, if you&rsquore at the bar, are fried in front of you. Our tacos had &ldquoslappin&rsquo &rdquo meat, according to Tarik (a very good thing), which ate juicy and were spiced well. But the tacos were pricey, at just over $3 each. Nevertheless, the excursion to Senor Moose was our most memorable dining experience, and the staff was friendly.

We love Tacos Chukis. The owner, Robert Salmeron, after graduating from college, bicycled to Mexico from Seattle instead of following up on an interview with the Gap. And he&rsquos been making bold choices ever since. His Capitol Hill location is fantastic, and Chukis&rsquo smaller &ldquobaby burritos&rdquo are genius. Since opening the Cap Hill spot, Salmeron has added a few more locations around the city, including South Lake Union. We sampled the &ldquohouse tacos&rdquo ($2.75 each) at the new Beacon Hill location. They are made with pork and topped with a slice of pineapple. Tasty stuff. The meat is moist and kissed with some welcome heat. The vibe of the Beacon location isn&rsquot nearly as vibrant as Capitol Hill&rsquos. And while we recommend visiting for sure, it didn&rsquot hit our top mark.

Fourth Place: Taqueria el Asadero

A converted bus-turned-restaurant, this cute Columbia City adaptation serves very good food. But their carnitas tacos, which we tried, were, unfortunately, dry and salty. However, the shell they come in was crispy, chewy, and memorable. Perhaps it&rsquos hard for places to make carnitas (Tarik tried their chicken taco and enjoyed it), but these were forgettable. However, at $2 each, we didn&rsquot leave upset at the cost.

Ah, Taco Street. Thanks for the memories. We began our day&rsquos trek here in this Othello shop, which is conveniently located next to the light-rail station and is an easy place for families to get a bite. We ordered their happy-hour special: five carnitas tacos for $7.50. Unfortunately, however, they were unexciting. They came from the kitchen undressed, and Taco Street&rsquos fixin&rsquos bar, which includes fresh onions and cilantro, couldn&rsquot save the experience.

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Taco Street carnitas tacos. Photo by Eva Walker

Taqueria la Fondita #2, a mobile Mexican food truck in White Center, serves some mighty fine grub, according to local writer Jake Uitti. Courtesy photo


Chico Malo

For tacos with an attitude, check out Chico Malo at CityScape in downtown Phoenix. Meaning � boy” in Spanish, Chico Malo is at once edgy and bold, boasting a South American-inspired menu showcasing fresh and local ingredients. Taco offerings include Diablo shrimp served with cabbage, avocado crèma and criolla salsa al pastor made with marinated pork, pineapple, cotija cheese and pickled fresno chiles and crispy avocado, featuring corn fondue, pickled cabbage, radish, cucumber salsa and cotija.


Where To Try Birria in the Seattle Area

Birria is having a major moment in the spotlight right now: The spicy stewed Mexican meat dish, often made with goat or beef and frequently served in tacos, has gotten a boost thanks in part to Instagram, a starring role in an episode of Netflix's irresistible food documentary series Taco Chronicles, and most recently, TikTok. Food writer Tejal Rao even recently investigated the so-called "Birria Boom" phenomenon for the New York Times. It's not difficult to understand why the trend has caught on: The succulent meat lends itself well to a myriad of photogenic permutations, from the in-demand "quesabirria" tacos (a kind of crispy quesadilla-taco hybrid with birria and melty cheese) to more unusual creations like birria ramen, birria pizza, birria fries, and more. We've rounded up a list of places serving the popular dish in the Seattle area, so you can go see what the hype is about for yourself. Whatever you do, don't forget a cup of the salty consommé broth for dunking your tacos, French dip-style. For more ideas, check out our food and drink guide.

Birrieria Tijuana
This wildly popular family-owned birria spot with locations in Everett, Lakewood, and Burien is largely responsible for kicking off the birria craze in the Seattle area. The menu includes oozy, crunchy queso tacos, quesabirria, mulitas, tacos dorados (small rolled tacos), "vampiros" (open-faced tacos with a layer of melted cheese and a stratum of shredded beef atop a fried tortilla), birria plates, and even birria ramen and pizza. Be sure to add a cup of consommé and some chopped cilantro, onions, radishes, lime, and pickled vegetables. The nectar-like aguas frescas, made with actual fresh fruit in flavors like tamarind and melon, are worthy of note all on their own.
Burien, Everett, Lakewood
Pickup, delivery, or limited indoor and outdoor seating

Fire Tacos De Birria
This recently opened Kent taqueria, which serves birria made with beef, lamb, or goat, is making waves on Instagram for its birria tacos, quesabirria tacos, consommé, quesadillas, tortas, burritos, mulitas, birria plates, birria ramen, and birria nachos. Quench your birria-induced thirst with eye-catching drinks like hibiscus lemonade and cucumber agua fresca, garnished with Tajin and fresh citrus. (The shop will be temporarily closed through March 2 due to a family emergency.)
Kent
Pickup

Taqueria El Asadero
You've heard of a taco truck, but how about a taco bus? This much-loved Columbia City taqueria housed inside a converted vintage bus, with an adjoining covered patio, slings aromatic birria de res (beef birria) alongside other favorites like carne asada and pork adobada, as well as more adventurous choices like tripe, tongue, and pork stomach.
Columbia City
Pickup, delivery, or outdoor seating

Agua Verde Cafe
The colorful cafe perched on the edge of Portage Bay is getting in on the trend with cheesy quesabirria tacos made with chili-braised beef and Oaxacan cheese with a side of rich dipping broth. You can also try birria burritos or spicy birria enchiladas.
University District
Pickup or delivery

Birrieria Y Taqueria La Costeña
This Mexican truck in Renton serves birria tacos with or without consommé, as well as birria plates and quesabirria tacos.
Renton
Pickup or delivery

Carinos Corner Taqueria
This Bremerton taqueria features a full birria menu with street tacos, quesabirria, quesabirria tacos, vampiros, birria plates, and consommé, plus birria fries and birria ramen.
Bremerton
Pickup or delivery

Tacos El Patron
This taco truck, which opened in the SeaTac area last fall, offers crispy quesabirria tacos and consommé alongside a wide variety of other tacos and dishes like ceviche and asada fries.
SeaTac
Pickup

Taco Rico Bremerton
Tucked away inside a Chevron gas station in Bremerton, this taco counter serves crispy birria tacos or quesabirria tacos and consommé. Besides birria, there are also tacos, tortas, burritos, mulitas, enchiladas, quesadillas, and more.
Bremerton
Pickup

T'Juana Tacos
At its West Seattle pickup window, this taco truck, pop-up, and catering company focused on locally sourced Northern Mexican food sells a halal rendition of birria de res, featuring beef braised with three types of dry peppers.
West Seattle
Pickup


35 Top Taco Recipes

Tacos continue to surge in popularity and it's easy to see why –– the small tortilla bundles are filled with a variety of meat, seafood and vegetables cooked in savory sauces and are piled with bright, spicy toppings. Here are some of Cooking Channel's best.

Related To:

Photo By: Matt Armendariz ©2008, Television Food Network, G.P. All Rights Reserved. 2013, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012, Cooking Channel, LLC. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Evan Sung for The New York Times

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Tara Donne ©Tara Donne

Photo By: Barry Russell ©Barry Russell

Photo By: Mark Peterman / AP Images ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Kerri Brewer ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

The Ultimate Fish Tacos

Pair Tyler Florence's crispy mahi mahi taco filling with a pink chile mayonnaise, made with chipotles in adobo, and a crunchy mango-radish salsa for the ultimate tacos packed with fresh flavors and textures.

Braised Pork Tacos

Slow and gentle cooking transforms pork shoulder into succulent, pull-apart shards of meat. Coupled with smoky chipotle sauce and pickled onions, you’ll have the perfect taco for your fiesta.

Chili-Rubbed Steak Tacos

A fragrant chili powder, cinnamon, garlic and cayenne pepper rub readies lean sirloin steak for grilling in this unbelievably tasty taco recipe. The limey avocado salsa — made lighter with crunchy cucumber — balances all that spice.

Fish Tacos with Chipotle Cream

Ellie’s chipotle cream — made out of yogurt, mayo and chipotles in adobo — is so flavorful, you only need to dress these lean fish tacos in a tablespoon of the sauce.

Beef Tacos

The beef in these tacos needs little more flavoring than a spicy, briny marinade of pickled jalapenos. Grilled to your liking, they are packaged with onion, cilantro and potent salsa de arbol.

Swordfish Tacos

Swordfish coated in a fresh tarragon, shallot and white wine marinade is begging to be wrapped in a charred flour tortilla and topped with zesty tomatillo salsa.

Skirt Steak Tacos with Roasted Tomato Salsa

Bobby grills plum tomatoes until they're charred and soft, and then purees them with sauteed serrano chiles, onion, cilantro and garlic to make a roasted tomato salsa that pairs perfectly with his skirt steak taco filling.

Chili Braised Lamb Tacos

Kelsey braises bone-in lamb shanks in a homemade chile paste until they're tender enough to shred, then loads the meat into toasted tortillas. Topped with tomatillo guacamole, sliced radishes and pickled peppers, these tacos are filled with fresh Mexican flavor.

Grilled Skirt Steak with Grilled Tomatillo Salsa

A spicy-sweet rub readies skirt steak for filling these flavorful tacos, encased in homemade corn tortillas. A fresh tomatillo salsa adds that sour tang characteristic of the green fruit and lime creme fraiche balances out the dish with zesty brightness.

Fish Tacos

Chunks of tender, lime-marinated mahi mahi form the perfect taco base and when topped with crunchy lettuce, fresh pico de gallo and avocado, harken to their Southern California (by way of Mexico) origins.

Shredded Pork and Pineapple Tacos

Adorn Kelsey's slow-cooked shredded pork with quick pickled red onions and an array of garnishes, like sweet diced pineapple, cojita cheese and shredded red cabbage, for a winning fiesta dish.

Spicy Chicken and Chorizo Tacos

The fiery toppers for these tacos –– chipotle sour cream and quick pickled jalapenos –– can both be fully prepped in the time it takes the meats to roast in the oven.

Sabrina’s Tacos

Inspired by a great meal he enjoyed on the Yucatan Peninsula, Bittman shares this recipe for Sabrina's Tacos with roasted chiles, corn, potatoes and onions.

Cumin-Seared Scallop Tacos

The secret to Kelsey's essential tacos is perfectly seared scallops (use a cast-iron skillet) and lots of fresh, bright condiments.

Yayo's Mahi Mahi Fish Tacos

Yayo's OMG Food Truck in Nashville, Tennessee takes fish tacos to the next level with beer-marinated mahi mahi filets. They are lightly fried to achieve a golden brown crust and combined with orange coleslaw and a creamy cilantro sauce for a fragrant take on tacos.

Turkey Tacos

Matt Armendariz found the perfect use for leftover turkey or chicken –– a taco that packs a spicy punch.

Grilled Shrimp Tacos with Tropical Salsa

These shrimp take your taste buds on a south-of-the-border tour, from the spicy chipotle adobo marinade to their tropical topping of mango and tender cactus chunks flavored with epazote, a tangy Mexican herb. A squiggle of citrus crema caps off this flavor trip.

Cauliflower-Lentil Tacos with Fresh Guacamole

When tender lentils and riced cauliflower are combined and spiced up with chili powder, cumin and coriander, they become such a hearty, vegetarian taco filling that you won't miss the meat.

Baja Style Fish Tacos

Transform fresh fish filets into the perfect taco filling by coating them in a beer-laced batter, frying until crisp, then topping with a lemon-infused cream sauce.

Carnitas Tacos

The trick to making this tender, succulent pork is marinating it overnight in a mixture of orange juice, oregano, thyme, garlic and condensed milk. It is then browned in pork lard and bundled in a corn tortilla. All these carnitas then need is a simple squeeze of lime and a sprinkle of diced onions.

Kung Pao Shrimp Tacos

After shrimp are stir-fried in a wok with garlic chili sauce, ginger and soy sauce, they're piled into a warm tortilla and garnished with slaw, honey-roasted peanuts and a drizzle of Sriracha for the ultimate fusion of Asian and Mexican flavors.

Tacos al Pastor

Meat prepared "al Pastor" is similar to the Greek gyro because it is slow-cooked on a vertical rotisserie. Chuck roasts pork in a marinade of fresh pineapple, onions and spicy guajillo chiles for authentic Mexican flavor before bundling it in these rustic tacos.

Tacos with Chicken in Poblano Chile Sauce

The bright green poblano chile sauce in this dish, made the mild peppers, onions and chicken stock, is a cinch to prepare and easily elevates simple chicken tacos.

Carnitas Tacos with Homemade Tortillas

With this recipe from Texas chef Tim Byres, you can turn your kitchen into a taco-slinging operation. A powerful dry rub made with spices like curry powder and paprika infuses the pork shoulder with plenty of flavor, while a two-ingredient recipe for masa tortillas will make you think twice about the store-bought stuff.

Grilled-Garlic Marinated Skirt Steak Tacos

Skirt steak, already a very flavorful cut of beef, is marinated in garlic and lime juice and then grilled to medium-rare for ideal enjoyment. Layer the thin slices of meat inside of a warm tortilla with charred spring onions for a smoky, flavorful taco.

Jumbo Lump Crab Taco, Pickled Chiles and Avocado

Michael Symon’s dressed-up crab tacos will add some Iron Chef style to your next fiesta.

Shrimp Cocktail Tacos

Taco night will be a breeze with Lisa Lillien’s guilt-free version, using precooked shrimp and prepared bean and corn salsa.

Pork Belly Tacos

If you're looking for a fun twist on tacos, add watermelon and 5-spice-flavored pork belly to your corn tortillas.

Pineapple Pulled Pork Tacos

Most of the work for this recipe happens in the oven: Pork shoulder cooks in a pineapple-ginger broth for two-and-a-half to three hours.

Breakfast Tacos with Chorizo, Egg and Potato

Meet your new favorite brunch dish: egg tacos. The combination of chorizo, potato and plenty of cheddar cheese is a great way to start your day.

Sassy Wonton Tacos

Looking for an easy appetizer? Just mix together chicken, coleslaw mix, cilantro and a sesame-ginger barbecue sauce for Hungry Girl's low-calorie taco treat.

"Don Juan" El Taco Grande

These Texas-size breakfast tacos are filled with bacon, potatoes and cheddar cheese — and you may never stop eating them.

Tuna Tartar Tacos

For a fancier twist on tacos, fry up some dumpling wrappers and stuff them with homemade tuna tartar and wasabi guacamole. Your taste buds will thank you.

Mexican Pot Roast Tacos

Tyler's Mexican spin on pot roast is slow-cooked, super-juicy and even tastier once it's topped with homemade salsa and guacamole.

All-American Beef Taco

Alton Brown's tacos are classic and may remind you of your favorite fast-food joint. His Taco Potion #19 spice blend is easy to make in bulk and store in the cupboard for whenever your next craving hits.


Elemi

To experience the kind of exciting cuisine found in Mexico City, make a beeline to Emiliano and Kristal Marentes’s Elemi. The two-year-old modernist Mexican spot (see “Modernist Mexican” in the Tacopedia) in El Paso’s downtown is named for Kristal’s term of endearment for her husband, a play on the chef’s first name. Rustically appointed with down-home, welcoming service, Elemi is keeping the culture of heirloom native Mexican corn alive while leaping headlong into the future. The kitchen is overseen by Emiliano (like his wife, a native of El Paso) and centered on non-GMO Mexican corn varietals nixtamalized in-house and sourced from Tamoa, purveyors who also work with Comedor, El Naranjo, and other Mexican restaurants across the state. The resulting tortillas are redolent of the farm fields of Mexico. Their fragrance lingers throughout the meal. Pre-COVID, menu items went beyond tacos, including deep blue quesadillas and vegetarian huaraches. Alas, the pandemic has required Elemi to sharpen its focus on what’s carried them from the start: tacos. The duck al pastor that we raved about previously remains on the menu, as does the campesino, a vegetarian-friendly mix of mushrooms, avocado, eggplant, black beans, and quesillo (what’s called Oaxaca cheese in the U.S.). The campesino competes to be Elemi’s top seller with the suadero, a braised brisket preparation served with tart avocado salsa. The sleepers here, though, are tacos like the chicharrón de pescado, twists of fried fish skin intermingled with grapefruit and given a radiant lime aioli. facebook.com/elemieptx, 313 N. Kansas, 915-532-2090.


Texas Taco Festivals Are Making a Comeback

Plus: a Houston traveler tries to smuggle drugs in a taco, iguana tacos come to El Paso, and French tacos are trés chic.

As more Americans get vaccinated and COVID-19 restrictions loosen, taco festivals are once again welcoming attendees. It’s a strange thing to watch. Some festivals, such as Dallas’s Taco Libre, are taking the cautiously optimistic approach of publicly declaring that this year’s event is just on hold. Taco Libre organizers expect to announce a fall date once they feel comfortable with COVID-19 rates and safety measures. Meanwhile, other taco events are proceeding apace. They include this Saturday’s Fort Worth Taco & Margarita Festival, as well as the Texas Taco, Tequila & Musical Festival, which is set for May 1 in the Woodlands and June 5 in Conroe.

Many out-of-state events are going ahead as well. Some include the Jacksonville Taco Festival in Florida the Cinco de Mayo Festival in Metairie, Louisiana and the sold-out Taco Fiesta and Margaritas in Colorado Springs, Colorado. Twenty Lexington, Kentucky, restaurants are participating in Crave Taco Week, which runs through April 25. Businesses involved are serving $6 taco platters, which include traditional options as well as some head-tilting zingers: tacos al pastor, chicken barbacoa, churro waffle cone tacos, and, of course, birria. But the latter comes mixed with mac and cheese. We hope all events are safe and all attendees remain healthy.

When I’ve said that almost anything can be wrapped in a tortilla to make a taco, I wasn’t thinking of the surprise TSA agents discovered at Houston Hobby Airport earlier this month. The Houston Chronicle reported that someone attempted to smuggle crystal meth disguised inside a breakfast taco through a security checkpoint. The “taco” was in an aluminum foil wrapper with a Pappa’s BBQ label. As the Chronicle reported, “TSA has identified the item as a burrito, but a photo shows a breakfast taco…” If the journalist had simply read Texas Monthly, they would know that a burrito is a taco.

The Chron also rounded up some of the city’s best chilaquiles and migas—if you’re still foggy on the difference, we’ve got you covered—with suggestions from chefs Hugo Ortega of H-Town Restaurant Group and Alex Padilla of the Original Ninfa’s on Navigation.

Atlantic writer Andrew Exum has his own thoughts about chilaquiles versus migas.

I love @TexasMonthly. On the outside, it’s all Texas bravado and making fun of Oklahoma. On the inside, though, it’s intrastate #realtalk, like, “We’ve noticed way too many of you motherf*****s mixing up chilaquiles with migas.” This state is absurd, and wonderful. pic.twitter.com/7CDRYnqibt

— Andrew Exum (@ExumAM) April 20, 2021

Texas Monthly restaurant critic Patricia Sharpe wrote an article celebrating the fiftieth anniversary of the frozen margarita machine.

Vaqueros Texas Bar-B-Q is hitting the road. On Tuesday, May 18, the food truck will be rolling from its usual spot at Hop & Sting Brewing in Grapevine to José on Lovers in Dallas for a collaborative pop-up. The event, which is ticketed at $50 per person, is bringing together great minds of Mexican food in North Texas. Pitmaster Trey Sanchez will be serving creative spins on his Tejano barbecue, while José executive chef Anastacia Quiñones-Pittman will riff and surprise, as she is wont to do.

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Staff writer Dan Solomon wrote a roundup of Texas Minor League Baseball’s zaniest mascots, including the San Antonio Missions’ Henry the Puffy Taco. In some cases , he included a team’s MiLB’s Copa de la Diversión series name. Among them are the Round Rock Chupacabras, the Corpus Christi Raspas, and the El Paso Margaritas. We’d give honorable mention to the Missions’ fear- and chuckle-inducing Copa name, the Chanclas.

Brothers Dani and Miguel Cobos started Vaquero Taquero as a taco pushcart in downtown Austin in 2016. They graduated to a Hyde Park trailer that they renovated as they sold tacos cradled in handmade tortillas. In 2018, the brothers moved into a brick-and-mortar spot on Speedway in the North Campus neighborhood. Thanks to a steady stream of customers, they’re now expanding. The second Vaquero Taquero will open on Sabine Street between Sixth and Seventh streets, near the stretch where the Coboses first doled out breakfast tacos. In true Vaquero Taquero fashion, the remodeling will be done by the siblings themselves. The downtown outpost is expected to open in June.

Move over, tableside guacamole. You’ve been upstaged by tabletop trompos at El Patio Mex-Tex Grill and Bar in Lewisville. Although we take issue with the hyphenated abbreviation meant to convey superiority—Tex-Mex is a regional cuisine as worthy of respect as any other—we’re salivating over the trompo options of pork, beef, and chicken. The restaurant also offers beef birria (surprise) and brisket enchiladas (hello, Tex-Mex).

The Dallas Observer hails Casa del Vegano as a fine addition to the city’s burgeoning vegan Mexican food scene. The new restaurant is the second vegan concept from Anthony and Elizabeth Bookman. Their first, Vegan Food House, is in the nearby Bishop Arts District. Together, the businesses are part of a growing number of Black-owned vegan and vegetarian restaurants in Oak Cliff and South Dallas. Casa del Vegano has numerous mushroom options, as well as flautas filled with black beans. The birria choices are Beyond Beef or jackfruit.

The last day of business at the original Mariachi’s Dine-In, another vegan-friendly Mexican spot, in Fort Worth, is May 1. The new, larger space will open a few weeks later. Get your fill now or be prepared to wait.

Milpa, the food truck in San Antonio, now has a sibling, Milpa the restaurant. The new location of border-raised chef Jesse Kuykendall’s concept opened in a converted freight container in the Olmos Heights neighborhood’s The Yard complex. The menu features plenty of tacos, including arabes, sweetbreads, and carne asada. Elotes, charro beans, and fried quesadillas are also available. In the future, selections will expand to include tamales, moles, and other family recipes.

Austin’s Reunión 19 has gone the other way. The Cal-Mex–inspired restaurant opened a taco truck.

El Paso’s Taco Shop continues its streak of offering traditional but rare Mexican food. Iguana, anyone?

Propelled to fame by the tacos de canasta episode of Netflix’s Taco Chronicles, Marven, a Mexico City chef who identifies as muxe, an indigenous Mexican third gender, is now campaigning for a seat in the city’s congress. In an interview with NBC News, Marven said, “All my life I’ve been singled out for my sexual orientation and I’ve been persecuted for selling on public streets. … Why not fight, why not raise your voice?”

The New Yorker‘s Lauren Collins traced the history of French tacos. Filled with halal meat, the burritolike pressed sandwich may have originated in North African immigrant communities in the French city of Grenoble or the suburbs of Lyon. This is a fascinating food that mixes shawarma with sauces made from Gruyère cheese and fries and is easily customizable. Not everyone in France has a favorable view of the trendy dish, especially Mexican-restaurant-owning Mexican immigrants. What no one else seems to consider is that tacos al pastor developed from shawarma. Let’s look at French tacos through an anthropological lens. Perhaps it is the taco al pastor retracing its steps and expressing itself in an innovative fashion, something Mexican food is very good at. This should be celebrated as a unique manifestation of everyone’s favorite food. If you’re interested in watching the documentary mentioned in the article, all three parts are on YouTube, though only the first segment has English subtitles.

Funko is now selling a Tapatío Man figurine. Mine is already preordered. The Everett, Washington–based company also offers a likeness of Selena.

A Columbus, Ohio, woman is treating herself to ten days of tacos for her forty-third birthday. What began as a passing joke has become a mission for Amy Mehan. Now she is fully invested and has asked Reddit for suggestions. “I think I can mix it up enough to keep it interesting,” she told 614 Magazine. We believe in you, Amy. If you need tips, let us know.

Tastemade is upping the edible-insect ante with chapulines in a tortilla made with powdered bugs. Would you try a bite?

In a mind-bending slideshow of the nation’s 25 best taco trucks aggregated via staff picks, Yelp, and “local opinion,” San Francisco’s Far and Wide selected Austin and San Antonio trucks and a Houston mobile food vendor as their Texas choices. While Austin has great taco trucks, Houston’s taco culture is founded on them. It’s got a more exciting taco truck selection than other cities in the state. There is perhaps one rival: Fort Worth. Cowtown has an abundance of high-quality taco truck options, though it wasn’t included in the Far and Wide article. Mad respect to Alaska for getting a mention, though.

Washington Post food reporter Tim Carman quoted me in his review of Taqueria Las Gemelas. He described the restaurant’s strict dish policy as: “Chef knows best. Each taco on its compact menu is a self-contained bite, stuffed, garnished and salsa-fied just as the kitchen likes it.” It’s a concept that gives Mexican food the respect it deserves alongside Continental haute cuisine.

Oz Tacos & Tequila is slated to open at the end of the month in Lincoln, Rhode Island. Inspired by the titular city—a fantastical place full of wonder—in the classic Judy Garland film from 1939, the new taqueria will be a spot where “tacos without borders are served.”


Tacos Chukis

Capitol Hill's favorite taqueria just added a second location, in Dexter Avenue's sunless canyon of new apartment buildings. The new spot is a little sleeker, more spacious, and ever so slightly spendier, but the idea is the same: tasty and cheap tacos, tortas, quesadillas, etc. Crowd favorites include the mulitas—basically a cheesy taco sandwich—with your choice of meat, beans, or slices of prickly pear cactus, and the house taco, a corn tortilla with rotisserie-cooked pork adobada, melted jack cheese and guacamole topped with a juicy slice of grilled pineapple. To drink, grab a house made horchata or the ruby-red agua de jamaica. JENN CAMPBELL

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If you’ve read our post on the best places to eat in the West Loop, then you know why Bar Takito also had to be on our list of the best tacos in Chicago. We love the thoughtful and tasty creations they come up with, and literally every taco we’ve tried here has been a hit. The Chicken al Pastor with fresh and dried pineapple is a winner, and even the Vegetarian Taco with roasted brussels sprouts is incredible enough to make a meat-lover swoon. They’re definitely on the pricier end of the spectrum, so it’s great for a date night or you can take advantage of their Taco Tuesday menu that’s about half the price. The best part is it’s all shared plates-style so you can have a blast mixing and matching as many tacos as possible. FYI: they close early on Sundays, so plan accordingly.


Rub BBQ Food Truck

Joel Bein, the man behind Rub BBQ Food Truck, started feeding Tulsa in 2014 and really honed in on a unique BBQ fusion style of cooking. He has an entire Taco menu that features a twist on the traditional taco including The Tuna Tostado, Lamb Tacos with tzatziki and feta, Jerked Jackfruit with mango salsa, Korean Short Rib Tacos, Brisket Tacos, and the list goes on and on. You can usually find them at all the local food truck events and every Saturday morning at the Tulsa Farmer’s Market serving up Breakfast Tacos.

Editor’s Note: A very special thank you to Angela Evans for contributing and writing about many of the non-traditional tacos here in Tulsa.

Missing one of your favorites?

These are just some of our personal favorites around town! Think you’ve got a spot that belongs on this list? We’d love to check it out. Simply fill out the form below with your recommendation.


Watch the video: Los 5 mejores tacos de Tijuana (December 2021).