From Our Editors
The Three Faces of Tacolicious
For the brain trust behind Tacolicious, tacos are more than just street food—they're a meal, deserving of a table, a napkin, and great attention to detail. These tacos spotlight housemade fillings forged from hormone-free, humanely raised meats and sustainable seafood. But, Executive Chef Telmo Faria's biggest success comes from creating bold flavors with unexpected seasonal ingredients, such as pasilla peppers, spicy pepitas, and roasted butternut squash.
Approachable Tequila Selection
At a glance, Tacolicious's tequila list might seem overwhelming. It showcases more than 100 varieties, spanning from basic white tequila to añejo tequila that's aged at least a year in an oak cask. But thankfully, nobody has to walk in with an encyclopedic knowledge of agave and a Jose Cuervo tattoo on their chest to navigate the list. That's because an easy-to-understand description accompanies each entry on the menu. The Ocho añejo, for instance, is described as "sweet with agave and berries, not too woody for añejo—easy sipper."
The owners of Tacolicious strive to give back to the community—both in terms of food and service. They purchase as many ingredients as possible from local farmers and artisans, including lettuce and tomatoes from Dirty Girl Produce in Santa Cruz and tortillas from La Palma in the Mission District. Their Tacolicious School Project, on the other hand, has a more direct effect: every Monday, the restaurant donates 15% of its profits to neighboring public schools—totaling more than $250,000 so far.