What’s not to love about a taco? Take a fresh corn or flour tortilla and fill it with just about any-thing, and it’s a simple and delicious meal. Traditionally, the tortilla is filled with savory meat, but in today’s exotic foodie world, the sky’s the limit on ingredients.
This is the place for tacos, whether it’s your first, second or last call for food. With a focus on Baja cuisine, the fare showcases the flavors and ingredients of Baja California. All dishes are made from scratch and in-house. Tacos are served on handmade corn tortillas. Choose from beer-battered fish, grilled chicken, carne asada, or a vegetarian option with Mexican squash. Don’t miss the truffle or carne asada fries.
It’s never wise to judge a book by its cover. Or a restaurant from the outside, for that matter. But, don’t let the plain exterior fool you. The food at this family-owned eatery is worth stepping inside for. The soft taco selection is extensive; steak, chicken marinated pork, tongue, and lamb barbacoa come in tortillas made daily on-site. Fresh chips served with spicy green and red salsa comes with every meal.
If you’re looking for a quick dine-in or to-go meal, stop here. The casual atmosphere, friendly staff, and reasonable prices are just a bonus to the tasty fare. Choose from traditional or rolled, served with cheese and guacamole, tacos with beef, canned asada, chicken, carnitas, chicken fish, adobada, shrimp, ground beef, or vegetables. Also, be sure to check out the salsa bar. The selection goes from not too spicy to 'oh no, my mouth’s on fire.'
The tacos here never disappoint. That’s because the owners, with traditional, family recipes, have been feeding locals and visitors since 1998. The taco selection is so broad that you’re sure to find a favorite. Choose from carne asada, skillet beef, pork, tongue, barbacoa, tripas or the ever-popular de pastor and de alambre. Specials include taco Tuesday and make-your-own taco day. In a hurry, order online on their website.
Taco Tuesday, taco platter, taco salad, kids taco plate, taco a la carte — when you want a taco in any shape or size, you can’t miss at this family-owned restaurant. Instead, get one or a platter of three filled with either ground or shredded beef, grilled steak, pork, barbacoa, chicken, and, of course, topped with lettuce, tomato, and cheese. House-made chips and salsa help jump-start the meal. Finish things off with an order of caramel churros!
This restaurant voted the Best of the Best Restaurant in Sierra County, draws locals and visitors to its small but charming dining room. The food is straightforward and tasty, and the large por-tions fill you up. You can have tacos and breakfast, lunch, and dinner. Salsa is made fresh daily with chiles locally sourced from Hatch. Sit inside or out, and enjoy the desert climate.
For more than a decade, this family-run restaurant has been a mainstay of the town’s restaurant community. If you’re traveling Interstate 10, it’s an easy jump off the highway for a taco or two or three. Although it’s small, it packs a wallop when it comes to the quality of the food and the friendly customer service. Order tacos individually or as a meal—Dine-in, take-out, or order on-line and pick-up.
What do you call a cross between and taco and a quesadilla? A quesabirria! Try one here, and you might never go back to eating a traditional taco. Which they also have on the menu. The owners hail from Mexico, so the menu consists of classic recipes from their countries various regions. If you’re hungry, try the street taco platter or the Tacos Lupita, three corn tortilla tacos with rice and beans. Oh, don’t forget to order a margarita!
If you can’t find a taco you like here, well, you’re just not trying hard enough. The street tacos, five per meal served in corn tortillas, represent the best flavors of Veracruz, Mexico, where the chef is from. On the menu: tacos pastor, asada, alambre, chuleta, barbacoa, baja fish, grilled chicken, Milanese de pollo, camarones, and Jona’s special, asada steak mixed with bacon, shrimp and red bell pepper. Wash any one of them down with a watermelon-lemonade agua fresca.