Tacolicious is happiness. The name is playful, the food is great and served with panache, and their guacamole is out of this world.
By Michelle M. Winner
Tacolicious just makes me happy. The name is playful, the food is great and served with panache, the restaurant is quirky and the location is well-thought out. Of course I would not expect less from this team of Joe Hargrave and wife Sara Deseran who head up a talented team. Out of their first Mexican cooking concept restaurant on Chestnut Street in San Francisco, there are a total of four including the one I love in downtown Palo Alto.
What makes it so special? I think it is the attention to detail. Joe and Sara took the time to learn about the varied cuisine of Mexico, making countless trips there before creating their menu offerings. Key staff has also done much research; well if you can call a tour tasting Mexico’s tequila region, research? Every day they present their clientele with tasty libations and cuisine, using the freshest ingredients and offering great value. They make dining here fun. It’s fun for two, fun for a family, or fun for the nearby student population. Each week they feature a ” Taco of the Week” and some are quite famous, like the yummy Korean Bulgogi taco served with kimchi.
Sara has authored a cookbook that tells the tale of Tacolicious. It is a delightful read: well curated and written in a simple, easy style that connects with people by including the story of each recipe. The recipes and photography are beautifully done. If you are a Mexican food lover (who isn’t?) you’ll want to own one. Pick up a book at one of the Tacolicious restaurants or look online for “Tacolicious, festive recipes for Tacos, Snacks, Cocktails and More” by Sara Deseran, Ten Speed Press.
Tacolicious is famous for their Classic Guacamole served with house-made tortilla chips. Here with permission we share the recipe with you.
All images by Kurt Winner
- 2 cups gently mashed avocado ,preferably Hass (about 4 avos)
- ½ teaspoon minced garlic
- 2 tablespoons diced yellow onion
- 1 tablespoon minced jalapeno chile
- ¼ teaspoon ground cumin
- 1½ tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro
- 1¼ teaspoons kosher salt
- Place the avocado in a bowl.
- Add garlic, onion, chile, cumin, lime juice, cilantro and salt and use a fork to smash everything together to your desired consistency.
- Taste and adjust lime juice and salt.
- Let sit for 15 minutes to develop flavors.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)