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The 2016 Guac Block: When Avocados are in Short Supply


Our guacamole is truly a precious commodity.

Tacolicious bartender Wayne Baker had to break the news—and there was no way to do it gently. “My customers were like, “What?!” he says, shrieking slightly for effect, recalling the moment he had to tell his first customer on Tuesday that we were out of guac for the moment. “In fact, one guy came in that day just for the guacamole.” Wayne tried to help. “I was like, you want a shot or something?” He didn’t.

Like most every Mexican restaurant, we are seriously Haas-dependent at Tacolicious. On top of guacamole, we use the buttery avocados in our Marina Girl salad, our shrimp cocktail, our avocado-tomatillo salsa, and on our tuna tostadas. But you don’t know what you’ve got till its gone. Sing it Joni.

As of this month, the avocado supply has been held back in Mexico (which, btw, supplies the US with about eight times the number of avocados as California). Because of this, prices are doubling—even tripling. Though our hope is to keep our menu prices steady, a 24-pound case of avocados that normally costs us around $49 now sets us back $120. The short supply has also meant that our avocados, which normally arrive already ripe and ready to go, have been delivered to us as hard as a rock.

Desperate times call for desperate measures. In the kitchen of our Mission District location, chef John Martin has all sorts of avocado ripening experiments in process. Avocados are being ripened in huge black plastic bags. They’re even being wrapped individually in foil and baked for 10 minutes in a 200 degree oven, which surprisingly yields a mashable avocado, but one with a rather lean, fresh flavor.


No, these are not baked potatoes.

Yesterday, I had to send out an all-company email to our staff explaining that, until Guacageddon is over, our guacamole will not always be available. It’s moments like these when national politics and world crises come into perspective and you realize what truly matters.

Dalynn May, an SF-based psychotherapist and a Tacolicious regular, was equally shocked when she heard the news. “I’m in denial,” said, in a vague state of shock, noting that this is the first of the five stages of grief. But of course May understands that healing takes time. “You need to process your feelings about guacamole,” she advised. As for coping mechanisms?  “Talk to a friend. Get a taco without avocado in it. Have a margarita. Go on a run.”

While there is no one who can tell us when avocados will start crossing the border like they used to, there is hope. Like methadone for guac withdrawal, Wayne has found that queso—equally creamy, addictive, and chip-friendly—is in demand. “With guacamole off the menu, I’ve sold a lot of that, instead.”

To know whether or not our guac is back, feel free to call our hot line at 415-649-6077. We are here for you.

The School Project is Back. Help us Reach Our Goal of $1,000,000!

unnamedThe bad news: Summer vacation is over. Waaaah! (That’s the collective wail of children, parents, and teachers all over.) The good news: The Tacolicious School Project is back and on its 5th year!

September 5, the first Monday of the month, is the kick-off. And as always, throughout the scholastic year, each SF Tacolicious location gives 15 percent of a month’s worth of its Monday proceeds to neighboring public schools. Since its inception, the Tacolicious School Project has collectively raised $724,630.10. This year, we are asking you and your extended community to help us reach our goal of reaching $1,000,000!

For a complete list of which locations benefit which schools, click here and follow us on social media. This coming month benefits Kipp SF Bay Academy (Marina), McKinley Elementary (Mission), and Garfield Elementary (North Beach).

Eating tacos and drinking margs as method of supporting our public schools might seem like a dream, but at Tacolicious it’s a reality. Let’s do this!

The 2016 Summer Guest Chef Series is In Effect!


Our seventh annual Tacolicious Guest Chef Series is here and our lineup of chefs is made up of some serious heavies! The kind of chefs that people line up in the rain for. The kind of chefs who have some Michelin stars to their name. The kind of chefs who are famous in Mexico (DONNNNNIE!).

Proceeds from the guest chefs’ tacos go to CUESA (Center for Urban Education about Sustainable Agriculture). To date, we’ve raised over $20,000 for this great organization. We love being able to give back to the Ferry Plaza Farmers Market, the place that Tacolicious got its start.

WIN A PRIZE! This year, we have an added bonus: Any guest who purchases four guest chef tacos or more over the course of the series, can submit to be in the running to win the grand prize ($300+ value) which includes:

• 2 tickets to an upcoming CUESA farm tour
• Ferry Plaza Farmers Market poster with autographs from all eight Guest Chef
• Limited edition CUESA canvas summer tote bag
• $25 in gift coins to spend in the Ferry Plaza Farmers Market
• Tacolicious cookbook
• Tacolicious MF Hot Sauce
• Assorted market treats, including olive oil, honey, jam, chiccarones, dried fruit, hydrosols, and more

Guests who purchase one guest chef’s taco are still eligible for smaller, yet still awesome, Farmers Market prizes.

NOTE: To enter into the raffle, please pick up a Guest Chef Series card available at our market stand or at our San Francisco-based restaurants. Each purchase you make of a guest chef taco must be stamped on the card. When you’re ready to submit your card, bring it by any restaurant or to our market stand by the last day of the Series on August 11 with your name and email address on it. We will contact the winner by the week of August 15th! May the best taco fanatic win.

Questions? Email us at