Paco's Tacos

About

This family-run operation turns out regional Mexican cooking that moves well beyond the standard street-cart formula, drawing on techniques from across the country—think mole preparations that require days of work and fresh seafood preparations that reflect both coastal and inland traditions. The kitchen respects the fundamentals: hand-pressed tortillas, slow-cooked proteins, and the kind of depth that only comes from making everything in-house rather than relying on shortcuts. Walk in expecting serious food from someone who knows the regional distinctions between Oaxacan, Yucatecan, and coastal preparations, not just "tacos."

Hours

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