From Our Editors
Five Things to Know About Tacko
After the success of Nick’s Crispy Tacos and The Taco Shop at Underdogs, restaurateur Nick Fasanella continued his culinary winning streak by unveiling Tacko. Here’s some reasons it can proudly stand beside Nick’s previous eateries:
- Cooks only fills tacos and burritos with organic proteins. Tacko’s pork and beef hail from family-owned Idaho farms, and the antibiotic-free chicken arrives from Fulton Valley Farms in Sonoma. The restaurant also uses freshly caught mahi mahi.
- They can prepare tacos “Nick’s Way”. Popularized by Nick’s other San Francisco taquerias, this unique preparation method requires cooks to fill a corn tortilla with meat, cheese, pinto beans, and guacamole before wrapping the whole thing in a soft-shell tortilla.
- ”Street-style” tacos are $2 all day Tuesday. Same goes for tecates.
- The décor is Nantucket themed. Yacht club flags and a wall-sized map of Nantucket lend Tacko’s a distinctly New England vibe. Despite the decor, the only Nantucket staple on the menu is a lobster roll made with butter-poached Maine lobster in a toasted hot-dog bun.
- It serves a trio of cocktails in frosty sand pails. Those would be red- or white-wine sangria, as well as the Margaritish, a blend of lime juice, triple sec, and de Agave.