Chef Christophe De Lellis is opening Mamani in the Quad this summer, but first, he needs to eat some tacos and barbecue.

Tacos El Gordo has expanded to multiple locations in the Las Vegas area over the years, a testament to their success and the demand for their food. However, taco aficionados often claim that the ...

Tacos El Gordo at The Gold Key Shops doesn’t need flashy billboards or celebrity endorsements – its reputation travels by word of mouth, carried on the satisfied sighs of taco lovers throughout the ...

June 13, 2025 El Chingón's al fresco location in Fishtown opens next week James Beard-nominated chef Carlos Aparicio is expanding his business with a more casual vibe on Frankford Avenue.

5 things I tried at the grand opening of Tacos El Franc’s first U.S. location in National City Adobada, beef tongue, carne asada fries and vegetarian quesadillas are just a few options on the ...

Tijuana’s popular Tacos El Franc will open its first U.S. location at Westfield Plaza Bonita on Wednesday, June 11, 2025.

The gigantic burritos at El Diablo have become widely-loved in Delaware, with three locations now open in the Wilmington area. Choose from proteins like adobo grilled chicken, braised short rib ...

Tacos El Franc, a Michelin-recognized Tijuana taqueria, is opening its first U.S. location in San Diego this year, with others planned.

Great news for taco lovers in San Diego! The famous Tijuana-based taquería “Tacos El Franc” is officially crossing the border and bringing its authentic flavors to Southern California. Its first U.S.

Hamburguesas El Gordo has closed its West St. Paul location. The restaurant shut its doors earlier this month with little fanfare, as first reported by the West St. Paul Reader, with "for lease ...

LAS VEGAS (KLAS) — The meat sizzles as it turns on the vertical spit, and people come from all over for authentic tacos prepared in a tradition that began in Tijuana in 1972. Fernando Juarez has been ...

A total of four El Paso restaurants made the list compiled by the publication's editor, who visited more than 400 taquerias in about six months.