Lucy Snowe
Google
In response to some of the other reviews:
The pollo asado is the best I’ve ever had—perfectly cooked. If someone is afraid of, or confused by, blackness on their chicken, may I recommend Chipotle.
The moisture in the burritos is part of the excellent cooking. The beans are perfect, every time, and this means that they are perfectly moist; as is the salsa, the meat, and the rice. All perfect, every time. So, yes: you won’t get a super-dry burrito, and yes, this means that if you insist on taking it home, it may degrade slightly in structure (it will be perfect if eaten in-taqueria). My friends and I have been eating these burritos for over twenty years and have enjoyed many a one at home, just a little wetter. It’s worth it to have perfectly cooked ingredients.
Atmosphere. Let’s talk about atmosphere. This is one of the last not Starbucked, not third-wave-coffee-housed joints left in the Bay. If you’re uncomfortable with the small space or old-school tables and chairs, then, again, allow me to recommend Chipotle. Or Taco Bell. How about Taco Bell? They keep their revolving-door A.I. market image updated every few months. You shouldn’t be bothered by any authenticity or lasting tradition there.
Bottom line: Gordo Taqueria is a Bay original. So many old authentic Bay Area eateries have been bought out, disappeared, or made unrecognizable. Please let Bay Area natives enjoy this one in peace before we flip every last space into a Tesla showroom.
I am sorry to hear about poor customer service, if it’s true; and to hear that long-timers have experienced bad food service. I hope that everything is going Ok for the owners and staff during a weird, tough time in the Bay and the world. Customers do have a right to demand civil treatment and continued quality.