According to market research siteGitnux,Americans eat 4.5 billion tacos a year.
But not all taco stands are created equal.
“Right next door to Vida Cantina is Taco Bell,” notes the multiple-timeJames Beard Award nominee.
Taco Bell
The Taco Bell managers come into Vida quite often so I have gotten to know them well!
These for sure never make it home!"
“His gourmet Korean-Mexican tacos are particularly delicious.”
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Tsai’s go-to order at Koji is the Bulgogi Tacos.
“The spice comes through in the plant-based chorizo.”
That’s where chef Nyitre Rodgers enjoys her tacos.
Kogi / Facebook
“Who doesn’t love a golden, fried fish taco!”
says Rodgers, executive sous chef at Market, the food-hall-inspired restaurant atThe Miami Beach Editionhotel.
Los Tacos No.
The Taco Stand / Facebook
The restaurant makes its tortilla in-house when you order, and that makes a huge difference.
The co-owner and executive chef ofThe Noortwyckis a big fan of the Adobada Especial.
“It’s like a crunchy meaty cheesy fried quesadilla,” he says.
Los Tacos No. 1 / Facebook
There’s a reason there is usually a huge line (but it moves fast!)."
He’s not alone in being a fan of the restaurants.
Chef Diana Manalang of NYC’sLittle Chef Little Cafesays, “Hands down, my favorite is Los Tacos No.
Anna’s Taqueria / Facebook
It has the best tacos and tostadas that are fresh, flavorful and consistent.”
Like Quinn, Manalang is a fan of the Adobada.
She also likes the carne asada, especially when dining solo.
Tacombi/Facebook
When she’s looking to share, she goes for the Nopal Plate.
“Add a meat, and order chips and guacamole,” she advises.
“It’s like making a nacho platter and using the chips as scoops.
Torchy’s Tacos/Yelp
It’s a favorite forupscale Mexican restaurant Citrus & Salt’sowner and chef, Jason Santos.
The chain is known for using high-quality ingredients to craft its cooked-to-order tacos.
“They also have a good selection of sides like guacamole and queso.
El Farolito
It’s delicious!”
Chef Thomas Ricci is an enthusiastic consumer of that menu, calling it a top five of all time.
It’s one of the spots I bring anyone visiting San Francisco to.”
