Taco Grande

About

This independently operated taqueria channels the regional cooking traditions of Mexico—from Oaxacan moles built on toasted chiles to Yucatecan preparations and coastal seafood preparations—through a working-class approach that prioritizes bold flavors over presentation. The kitchen treats mezcal and traditional spirits as ingredients, not just drinks, while the dining room embraces the casual, familial atmosphere of a fonda where locals gather for serious food. In Wilmington's evolving food landscape, it stands apart for executing the kind of scratch cooking—hand-pressed tortillas, slow-braised proteins, complex sauce work—that demands real skill and regional knowledge.

Hours

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