El Santo Gallo
Mexican restaurant · Knight Park/Howell Station ·
Authentic tacos with roasted pork, handmade tortillas, and salsa
Authentic tacos with roasted pork, handmade tortillas, and salsa
"El Santo Gallo sits in West Midtown across the street from its sister restaurant Palo Santo. That tempting smell when you first walk through the doors is from the roasted pork, rotating on a vertical spit as a whole pineapple leaks juices onto the slow-cooked meat. Meat with that much flavor means you don't even need to add salsa or hot sauce. In fact, simplicity reigns supreme for the excellent tacos at this casual, counter-service spot with handmade corn tortillas, onions, cilantro and your choice of four proteins (asada, pollo, pastor, and hongos)." - juli horsford, demarco williams
"This West Midtown taqueria sits across the street from its sister restaurant Palo Santo. You’ll smell meat cooking from the parking lot way before you clap eyes on the bright red folding chairs and white subway tile countertops in the small dining area. That tempting smell is from the roasted pork, rotating on a vertical spit as a whole pineapple leaks juices onto the slow-cooked meat. And whether you order tacos, costras, or mulitas, that's the protein you should get. But we usually stick with the tacos on handmade corn tortillas topped with fresh cilantro and onions because the meat is so flavorful and tender it doesn’t need much help. Food Rundown Guacamole A large pile of guacamole sits in the middle of a plate with a wreath of chips spread around it. If you’re with a group, get your hands on this creamy, citrusy dip first otherwise you might not get a taste—yep, it’ll go that fast. photo credit: Cameren Rogers Pastor Taco This is our favorite taco because the meat is slow cooked on a vertical spit with pineapple juice seeping into the meat. It sits in a handmade corn tortilla topped with a hefty portion of onions and cilantro. photo credit: Cameren Rogers Hongos Taco That same handmade tortilla, onions, and cilantro are all included on this vegetarian taco. The only difference is the excellent grilled mushrooms, which are meaty and buttery. photo credit: Cameren Rogers Fish Taco This is a solid fish taco with a lightly battered filet, sitting in a soft flour tortilla. Shredded purple cabbage add freshness while a squiggle of spicy morita mayo gives it punch. photo credit: Cameren Rogers Costra Choose your favorite protein for this dish (the tender asada is A+). A flour tortilla has crispy cheese (plus your meat choice) and tastes better when doused with their creamy salsa aguacate for a little kick. photo credit: Cameren Rogers photo credit: Cameren Rogers photo credit: Cameren Rogers photo credit: Cameren Rogers Pause Unmute" - Juli Horsford
"From the chef behind Palo Santo, this taqueria at Westside Paper serves a variety of corn tortilla tacos in a casual counter-service dining room. El Santo Gallo (it made our Hit List) will be open ‘til midnight on weekends, which may make it a prime pit stop after grabbing drinks at nearby Bar Diver. " - nina reeder, juli horsford
"This West Midtown taqueria sits across the street from its sister restaurant Palo Santo. You’ll smell meat cooking from the parking lot way before you clap eyes on the bright red folding chairs and white subway tile countertops in the small dining area. That tempting smell is from the roasted pork, rotating on a vertical spit as a whole pineapple leaks juices onto the slow-cooked meat. And whether you order tacos, costras, or mulitas, that's the protein you should get. But we usually stick with the tacos on handmade corn tortillas topped with fresh cilantro and onions because the pork is so flavorful and tender it doesn’t need much help. " - nina reeder, juli horsford, jacinta howard
"Owned by Palo Santo chef Santiago Gomez, El Santo Gallo is the next restaurant to debut at Westside Paper and will be among the vendors serving food during the complex’s grand opening celebration." - Beth McKibben
