Let’s face the facts: A Mexican restaurant without a good margarita is like a day without sunshine. So when Patricia Unterman, the city’s very respected Examiner restaurant critic, came into Tacolicious and ended what was otherwise a very positive review with this … “Your biggest investment will be in booze,…
In May, a tale of love and tacos unfolded. In other words, our first full-on, 180 person wedding gig. Emma Boyes (now, Emma Campion)—the associate creative director of food and drink at Weldon Owen Publishing in San Francisco (think Williams Sonoma cookbooks and more) hired us for her wedding to…
Everyone knows that a properly-made churro is a thing of beauty: The way I see it, it’s all about ratio. It has to be mostly crispy on the outside (the ribbed, stick shape is the perfect vehicle for this), a little bit creamy on the inside, overall a tad chewy,…
Friday morning, we opened our doors for the first World Cup game which started at 7 am. It was amazing to see the restaurant packed to standing room only, windows wide open, people even sitting outside and peering in. Telmo was working his butt off, serving up the scrambled egg…
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…
