To prepare for this big day, we’re installing another flat-screen TV (for a total of two) and a second fryer. All week, Telmo has been working on perfecting his churros recipe, inspired by his trip to Mexico City and a requisite stop at the justly famous Churrería El Moro.

But the fun doesn’t stop there. Tacolicious will be open for every game that includes Mexico or the U.S. So set your alarms. There’s a lot of cheering to do.

THE T-LISH WORLD CUP MENU

• churros con chocolate 6.
• michelada verde 6.
• cafe con leche 3.
• cafe corregido (tequila/kahlua/espresso) 7.
• aqua fesca del dia 4.

• traditional huevos rancheros 9.
• birria con huevos  10.
• taco tejano gringo (scrambled eggs/bacon/Tapatío) 3.50
• taco con huevos y rajas (scrambled eggs/roasted poblano/cheese) 3.50

t-lish prix fixe #1 ($10): The Morning Bender
• shot of el jimador reopsado
• can of tecate
• choice of taco con huevos y rajas or taco tejano gringo

t-lish prix fixe #2 ($10): The Responsible Citizen
• cafe con leche
• agua fesca del dia
• choice of taco con huevos y rajas or taco tejano gringo

Tacolicious will be open for all Mexico or US games.

Here’s the schedule of our opening times:

6/11 6:30 am mexico v. south africa
6/12 11:30 usa v. england
6/18 6:30 am usa v. solvenia
6/22 6:30 am mexico v. uruguay
6/23 6:30 am usa v. algeria

Silas and Mia show a little Mexico spirit. Go team!

Bring the party home.

As much as we want to have you into the restaurant, we understand that sometimes home is where the heart is. Or at least the couch. Just in time for pretty much any situation, Tacolicious is now accepting to-go orders. With our new fancy, online ordering system, you don’t even have to get on the phone (unless it’s to order online through your iPhone). Look on the home page. See that button on the right that says “Orders To-Go”? Click on it and you’re on your way.

To-go inspiration:

1. A last-minute dinner party. Order one of our party packs, whip up a pitcher of margaritas and make these banana paletas (Mexican popsicles) from Mark Bittman for dessert. Martha Schmuwart.
2. A foggy night. Just embrace the fact that our summers suck. Stoke the fire and crank the heat. Order some guacamole and chips. A stack of Netflix awaits.
3. A hot date. Tacos for two and a bottle of bubbly. Turn on the Marvin Gaye. Get out the Twister.
4. Children. You gave them life but that doesn’t mean you have to make them dinner. A Marina Girl salad for you. Beans, rice and quesadillas for them. Done.
5. Sports. Your bean bag. Your flat screen. Your buddies in regulation uniforms and a case of Tecate.

You can see the article online, but as an editor myself, I never want to have to utter the words “print is dead”, so I hope you’ll go in support of the old fashioned way to get information and pick up a copy of a copy of this issue of the magazine.

Otherwise, there’s a nice slide show of tacos from all over the country with their recipes here and a homecooking-friendly version of our chorizo-potato taco (a slightly older version of it that I’m particularly fond of, especially if you let the potatoes get all crispy/mashy at the same time) is number three, including a simple recipe.

Also noted in the magazine, in their “Go List: 100 Best New Food & Drink Experiences” is Joe’s good friend and former SF chef (he opened Azie back in the dot-com hey day and also worked at NYC’s Montrachet), Donnie Masterton, selected for his new spot called The Restaurant in San Miguel, Mexico. Joe and I are going to be there the first week of May. We’ll be reporting back.

Joe’s first love was undoubtedly a girl—a girl dog named Rocksie (yes, that was the spelling—she chased rocks apparently), a fox-red lab that he got when he was 16. And any man that has fallen in love with a dog as a teenager will try to replicate that experience as an adult.

They’ll try really, really hard, even if their wife has been labeled as a cold-blooded dog hater. They won’t stop until they get what they want.

So welcome Honey, a red-fox not-so-lab looking “lab” rescued from a lab rescue shelter in North Carolina because she was deathly afraid of thunder and brought here to another rescue group in Willits where I found her online. Last week, she made her way to our Bernal Heights flat. She’s quiet and kind of shy and follows people around wherever they go and thinks fetching is for the dogs. She’s new to this whole city thing.

Honey is not only an apartment dog now but she’s also a restaurant dog. While you’re eating at Tacolicious, she’s upstairs in the office getting love from the staff that walk in and out all day. That, and some fine chicken and rice dinners from our chef Telmo who we call the dog whisperer.

The happy ending to this story is that cold-blooded wife’s heart has melted a bit because as Joe says, over and over and over again, “Honey’s pretty sweet.”