Tacolicious: A BFF to Both Celiacs and the Gluten-Free

At Tacolicious, we do everything we can to accommodate our guests, especially when it comes to allergies. Ask for something without dairy and we’ll gladly skip the sprinkle of cotija cheese or the squiggle of crema. Cocoa intolerant? We’ll suggest a double shot of tequila for dessert instead of churros with hot chocolate.

Kale salad: Just one (very healthy) gluten-free option.

Kale salad: Just one (very healthy) gluten-free option.

But if you’re living life gluten-free for health purposes or you’re a bonafide celiac, we are the restaurant for you. About 80 percent of our menu is gluten-free. (In fact, if you follow us on Instagram, we’re doing a #14daysglutenfree slideshow just in time for the new year.)

The truth is, Mexican food is built this way. (Ever wonder how the Mayans had the energy to erect the pyramids? Now you know.) You can blame the Europeans for showing up in Mesoamerica with the hedonistic stuff like meat and cheese and the Spaniards for showing up with wheat. Mexican food, at its ancient core, is a wholesome cuisine made from a base of corn, beans, tomatoes, squash, avocado, and chile peppers. And let me tell you, a corn tortilla is inherently more delicious then some weirdly crumbly, lab-conceived gluten-free sandwich bread.

Though we do have some dishes obviously made with wheat (flour-and-beer battered rock cod tacos, churros, empanadas, the occasional flour tortilla), the majority of our menu is good to go for those generally avoiding gluten—from the chips to the tortillas to the tacos to the salads, soups and veggie sides.

However, if you’re a celiac—which we recognize is a much more serious proposition—here’s what we can offer you. Please make sure to note that you are a celiac and not simply “gluten-free” to our server so they can alert the kitchen.

Celiacs, call ahead to ask for our corn tortillas to be cooked on a gluten-free surface.

Celiacs, call ahead to ask for our corn tortillas to be cooked on a gluten-free surface.

Gluten-free items that are always on the menu. These items don’t include soy, wheat (or other grains that affect celiacs), beer, chocolate (which can have a bit of gluten), and are made on a gluten-free surface.
• Three salsas (our signature table tomato-mint salsa; avocado-tomatillo salsa; habanero salsa)
• Guacamole
• Marina Girl salad
• Roasted beet salad
• Kale salad
• Skillet-roasted mussels
• Rancho Gordo black beans
• Semi-traditional refried beans
• Rice-o-licious
• Flan

These dishes, which must be cooked on a gluten-free surface or modified, are available upon special request.
• Grilled squid Veracruz
• Camarones al diablo
• Seasonal side of veggies
• Tacos, including carnitas, seasonal vegetarian, rock cod (order grilled instead of battered and fried), nopales and Oaxaca cheese, filet mignon, weekly taco (at times it will have gluten, please inquire)
• Brunch items (weekends only) including our huevos rancheros and bistec con huevos (please request refried beans in place of the drunken beans which contain beer)

Beans and rice, so nice.

Beans and rice, so nice.

And chips!
Our tortilla chips are gluten free at all of our locations except our Chestnut Street location which doesn’t have the space for a fryer dedicated just for chips. If you happen to end up at this location, we can warm up soft corn tortillas instead.

To inquire further about our gluten-free options for our restaurants, catering, and special events, contact us at info@tacolicious.com and follow us on Instagram.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Chinolicious Holiday Gift Guide

Tacolicious and its sister restaurant Chino have drummed up six dumplingcentric, tacotastic ideas that are as fun to give to others as to give yourself. Either way, it’s heartfelt.

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Shot on location at the Tacolicious offices by awesome marketing manager Sarah Qadri who tried to make her smart phone stay very, very still.

1. TACOLICIOUS gift card (duh). Succulent a bonus.

2. A stack of great ASIAN COOKBOOKS from Omnivore Books (Pok Pok by Andy Ricker; Ivan Ramen by Ivan Orkin; The Seventh Daughter by Cecilia Chiang: Burma by Naomi Duguid).

3. Our favorite JAPANESE BEER Hitachino Nest White Ale (smells like oranges and heaven).

4. Siete Leguas Reposado TEQUILA. Only the best.

5. Tacolicious COOKBOOK + Williams-Sonoma SHOT-AND-A-BEER Braising Sauce.

6. CHINO gift card accompanied by authentic “gold” LUCKY CAT from Chinatown.

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BONUS IDEA!
A new, limited-edition
Hecho in San Pancho*
TACOLICIOUS T-SHIRT
$25

*Tip-off: Pancho is a nickname for Francisco.

Men’s: SM to XL
Women’s (pictured): SM to XL
Kid’s by special order.

To snag yours, email info@tacolicious.com or stop by our restaurants starting Dec. 15.

If You Ain’t First, You’re Last: On Losing the World Cheese Dip Championship

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Jena, Mike, Sara, Telmo, Shauna, Joe flashing our West Coast bling

In San Francisco, a city that purports to love the local, sustainable, and kale salad, you’d think that the queso at Tacolicious would be met with disdain. But au contraire—it’s one of our best sellers. And it’s not just the gauche plebeians who clamor for it. Michael Tusk, the Michelin-starred chef and owner of Quince, has admitted to his queso addiction. I could be wrong, but I think something made unapologetically with Velveeta provides a comfortingly creamy, to-hell-with-it antidote to our city’s often exhausting, holier-than-thou food scene. But I might be projecting.

How Joe and I came to love cheese dip enough to put it on the menu is a long story. However, the abridged tale is but two words: Mike Harden. You can read all about our friend, the Arkansas native and cheese-dip aficionado, here and here. For years Mike has encouraged us to fly to his adopted hometown of Little Rock—a city that makes well-documented claims to be the true home of cheese dip—to enter the World Cheese Dip Championship. This year, Tacolicious took the leap.

So last Wednesday, Joe, Telmo, his fiancé Jena, and I arrived at SFO with a bright yellow suitcase, packed to the point of breaking, full of ice and 15 pounds of our housemade chorizo. Also packed: 1 gallon of our escabeche (pickled jalapenos, carrots, and cauliflower), “Chip Happens” t-shirts that I had made, and Jay-Z–style gold chip medallions DIY’ed by Telmo who had discovered his inner Etsy … (continued on saradeseran.com).