El Taco Riendo

"El Taco Riendo might just serve the best chicken tinga in the Twin Cities. This marinade doesn’t overload on heat — it balances the tomatoes’ tang with the chipotle peppers’ smoke, rounding it all out on a slightly sweet note. Order it on tacos or up the ante with a chicken tinga chimichanga, which pairs well with an ice-cold horchata. El Taco Riendo is a cornerstone of Northeast’s Central Avenue dining corridor — owner Miguel Gomez rebuilt the restaurant after it was severely damaged in a fire in 2020. The restaurant also offers online ordering for takeout and delivery." - Stacy Brooks

"El Taco’s colossal chimichangas, crispy flautas, tacos dorados, and caldo de res, a red Mexican beef soup are hard to beat for a quick, filling lunch. But the real star of the menu is the chicken tinga tacos. This marinade doesn’t overload on heat — it balances the tomatoes’ tang with the chipotle peppers’ smoke, rounding it all out on a slightly sweet note. Grab a glass of horchata or tamarind water to pair with the meal." - Justine Jones, Stacy Brooks, Eater Staff

"An institution that has existed as long as Central Avenue has, El Taco Riendo has been serving up the quickest and tastiest Mexican fare to satisfied patrons around the Twin Cities. From tacos to tortas, El Taco Riendo has been doing so studiously. Order online for quick pick up." - Ali Elabbady

"El Taco Riendo is a mainstay of Northeast Minneapolis’s Central Avenue. During the pandemic, the restaurant was burned down in a fire — it’s since been resurrected in full form. Owner Miguel Gomez’s menu features standouts like massive chimichangas, crispy flautas, chile relleno, tacos dorados, and caldo de res, a red Mexican beef soup. Catch the lime green food truck out and about in the warmer months." - Eater Staff

"A neighborhood favorite on Central Avenue in Northeast, Miguel Gomez’s El Taco Riendo rose from the ashes after a fire almost burned it down in 2020. The savory chicharron tacos are a great bet — though it’s hard to beat the restaurant’s tangy, smoky, radish-topped tinga de pollo tacos, best paired with an ice-cold horchata." - Justine Jones, Ali Elabbady, Eater Staff