If it were up to us, every day would be Taco Tuesday. So we were excited to sample the new menu from Downtown Phoenix’s Taco Chelo, spotlighting authentic eats inspired by Chef Suny Santana’s childhood in Monterrey, Mexico.
They say you eat with your eyes first; good thing that Taco Chelo is bursting with vibrant colors, neon signage, a stunning Frida Kahlo mural and a homey, come-hang-a-while vibe. The back patio is cool, too, once the melting weather subsides.
As expected, the counter-service restaurant offers finger-licking-good taco selections, including the battered fish taco, with cabbage, pickled onion, chile morita crema and pico de gallo, and the carne asada with tomatillo and avocado salsa, onion and cilantro. All on freshly made tortillas, to boot.
Those craving a crunchier style can turn to the new Flamingo dish, with crispy rolled tacos stuffed with a cheese blend and roasted Anaheim pepper and topped with shaved lettuce, sour cream, avocado, salsa, pico de gallo and cotija cheese.
For diners looking for a hearty, stick-to-your-ribs feast, look no further than the Chorizo Torta. This actually became a menu regular after being one of the most-requested weekly specials. The torta spotlights spicy chorizo, refried pinto beans, a cheese blend and creamy avocado in a soft bolillo. You might want to bust out a bib when digging into this baby, but every grease stain is worth it.
Because no Taco Tuesday (Wednesday, Thursday, Friday…) is complete without tequila, Taco Chelo hosts a stellar cocktail program. Enjoy a Terralta Tequila or Mezcal Joven flight, or order up a Jamaica margarita with Terralta Anejo, Triple Sec, lime, agave with a Jamaica rum and float or Mezcal Paloma with Mayalen Wild Cupreata Joven, Dobel Blanco, lime, ginger, peychauds bitters and grapefruit soda, both summer-friendly sips.
Taco Chelo is open for lunch, dinner and late-night dining, plus weekend brunch and weekday happy hour.
