Taco Slinging Lineup for our Fifth Annual Guest Chef Series


Tacolicious was born five years ago at the Thursday farmers market at the Ferry Plaza. The market remains one of the brightest spots on our weekly calendar – a colorful collection of local produce, farmers and vendors all in one of the most idyllic locations this side of…anywhere. This Thursday, CUESA (Center for Urban Education about Sustainable Agriculture) celebrates the fifth anniversary of the Thursday farmers market and we kick off our fifth annual Guest Chef Series at our Ferry Plaza Farmers Market stand.

The Guest Chef Series directly benefits CUESA through a 100-percent donation from the sale of the tacos made by our guest chefs. In past years, our talent to taco ratio has been exceptional. Chris Kostow of Meadowood, Craig Stoll of Delfina, and Michael Tusk of Quince, just to name a few, have all joined us to sling tacos for the CUESA cause. This year, the talent to taco ratio is no different. On Thursday, Richie Nakano of Hapa Ramen is making Tacos Revuleta with pork carnitas, braised skin, and pickled pig ears, the very same ones that helped him win the Prince of Porc title at this year’s Cochon 555.

So, mark your calendars for Thursday tacos from 10 am to 2 pm and be sure to follow us on Twitter and Facebook for the latest in guest chef taco updates and other delicious news.

The Guest Chef lineup:

July 3
Chef: Richie Nakano, Hapa Ramen

July 10
Chef: Julio Aguilera, La Urbana

July 17
Chef: Tim and Erin Archuleta, Ichi Sushi

July 24
Chef: Ryan Scott, Market & Rye

July 31
Chef: Evan Rich, Rich Table

August 7
Chef: Joey Elenterio, Wayfare Tavern

August 14
Chef: Robin Song, Hog & Rocks

August 21
Chef: Michael Gaines, Kin Khao

August 28
Chef: Josh Even, Tosca Cafe

Fútbol Fans! Join Us for the World Cup Starting Friday!

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Oribe Peralta—the man who helped Mexico secure their spot.

Four years ago we celebrated the World Cup by showing all the Mexico and US games at Tacolicious on Chestnut Street. Today, this has become a Tacolicious tradition—but bigger and better now that there are three more locations to cheer from!

Starting this Friday, all four T-lish spots will open their doors at 8:30 am for the 9 am Mexico vs. Cameroon game. Our brunch menu will be served, including churros con chocolate, café con leche, Tecate, tequila and even things that are good for you like eggs.

To prepare for the game, you can read these little CliffsNotes written by The Telegraph on the Mexico and US teams. We are particularly taken by this part about Mexico: “How Google translates the national anthem: Fatherland! Fatherland! Your children swear to you to breathe their last for your sake, if the bugle with its bellicose accent calls them together to battle with courage.” We can already hear the call of the vuvuzelas!

Tacolicious will be open for ALL Mexico and USA games:

Fri 6.13, 9 am – Mexico vs. Cameroon (doors open at 8:30am)
Mon 6.16,  3 pm – USA vs. Ghana
Tues 6.17, 12 pm – Mexico vs. Brazil
Sun 6.22, 3 pm – USA vs. Portugal
Mon 6.23, 1 pm – Mexico vs. Croatia
Thurs 6.26, 9 am – USA vs. Germany (doors open at 8:30am)

Early Bird Tacolicious World Cup Menu
(Served on Friday, June 13 and Thursday, June 26)
• griddle cakes
• traditional huevos rancheros
• bistec con huevos
• chorizo con huevos house-made pork sausage
• chilaquiles de la casa salsa verde, cotija cheese
• churros con chocolate

michelada verde
cafe con leche
cafe corregido (tequila/kahlua/espresso)
aqua fresca del dia

Ole Ola, Fútbol and Tequila! See you Friday…

Williams-Sonoma + Tacolicious!

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Tacolicious has partnered with Williams-Sonoma to release our three signature salsas (Habanero, Tomatillo-Avocado, and Chipotle) as well as three of our braising liquids (Shot-and-a-Beer, Guajillo Chile, and Mole Rojo). Every step of the way, the locally based company brought us into their gorgeous test kitchen to taste and give feedback, all the way down to the type of lager used for the braise. Not that we expected less, but we were duly impressed. The products turned out great.

The trio of salsas are less for chip-dipping than for using like a condiment, drizzled onto of tacos (duh), grilled meats, scrambled eggs, and much more. And the braising sauces are the key to those unctuous, fork-tender meats that make magic when wrapped with a couple warm corn tortillas and topped with a little crunchy onion and sprightly cilantro. That and a squeeze of million dollar lime (watch our own Mike Barrow talk lime DEFCON on the Wall Street Journal).

Bonus: All of Tacolicious’s proceeds from the sale of these Williams-Sonoma products will go straight to the Tacolicious School Project. To read up on some Mexican party tips and more courtesy of T-lish, read the Williams-Sonoma blog.

Stop by the Williams-Sonoma Union Square store (340 Post St.), Thursday May 8 at 6 pm for tastes of the new line of products. Customers will receive 10 percent off everything in the store. We’ll be there to celebrate with you!