Tacolicious is by no means a traditional taqueria—you won’t find burritos here. What started out in the summer of 2009 as a little taco stand at the Thursday Ferry Plaza Farmers Market with a fittingly frivolous name, has become a sit-down, cocktail-driven restaurant, 120 tequilas strong. Tacos anchor a menu that extends to dishes such as beet salad with grapefruit and pumpkin seeds, tuna tostadas, grilled squid served Veracruz-style, albondigas, shrimp a la diabla, and toasted coconut flan.
Like many native Californians, Mexican food is in us. Though we grew up traveling to Mexico regularly (and still do), it took a trip to Mexico City—where the food is served in settings as sophisticated and urban as you’ll find anywhere in the world—for us to realize that tacos don’t have to be relegated to street food or a corner mom-’n’-pop. See Califa and Contramar for a couple of our inspirations.
We’re proud to be based in San Francisco, a town where the words local, sustainable and organic have become so redundant that they make you want to yawn. But just in case you were wondering about our menu: The answer is almost always, “Yes, yes and yes.” Click here to read about some of our purveyors.
Joe Hargrave, owner
Since 1996, Joe has headed operations for restaurants such as Restaurant Lulu, Rose Pistola, Azie and Frisson. In 2007, he happily tossed all his suits to open his first restaurant, Laïola, a casual Spanish concept, which he closed in 2009 to make way for Tacolicious. When Joe’s not overseeing pretty much everything at Tacolicious, he’s eating tacos somewhere else or obsessing over the Dodgers.
Telmo Faria, executive chef
The son of Portuguese immigrants, Telmo spent the early part of his childhood on the island of Faial in the Azores, Portgual, where his father operated two restaurants. He then moved to San Jose, CA, where he grew up in a Latino neighborhood eating well. Telmo has been the executive chef at La Salette in Sonoma, as well as Tropisueño in San Francisco.
Mike Barrow, beverage director
A huge fan of the Giants (much to Joe’s dismay), Mike was in Portland managing a tapas bar called Lolo before landing at Laïola, Tacolicious’s predecessor. A surfer, a runner and a vegetarian to top it all off, Mike, a Chico native, might be the healthiest restaurant industry person we know. Since Mike oversees our bar program, his interest in keeping up our tequila list keeps him balanced.