No-frills, counter-service joint offering Mexican standards such as breakfast & lunch tacos.
"At Marcelino’s on the East Side, the tacos are scoop-and-serve—made assembly-line right in front of you. But Marcelino’s is so consistently busy that they’re hustling and preparing food non-stop. You can get a basic bacon, egg, and cheese breakfast taco, and it’ll be far superior to most you can get around town—but Marcellino’s system allows them to have many more options that you don’t see often, like repollo asado (grilled cabbage), calabacitas (squash), rajas (poblanos in cream), smoked Elgin sausage, and the incredible papa ranchera (French fries tossed in salsas). We think about the papa ranchera a lot. Also, at Marcelino’s, the cheese isn’t grated—they peel a slice off of a huge stack and slap it onto a warmed tortilla, where it immediately melts. What to get: Papa ranchera and egg; Rajas and egg " - nicolai mccrary, raphael brion
"Marcelino’s is every bit as fast as your local drive-thru, but a lot more satisfying. Tacos here are scoop-and-serve, made on an assembly line right in front of you. But despite whatever connotations that might come with, Marcelino’s is so consistently busy that nothing in the long rows of hotel pans ever has a chance to sit for more than a few minutes. You can get fries stuffed into a taco here, and if you ask for cheese, they’ll just pull a slice off a huge stack of orange singles and slap it onto a warm tortilla, where it immediately melts. What to get: Bacon, egg, cheese, and potato breakfast taco" - nicolai mccrary
"Tucked away on Tillery Street, the Govalle taqueria serves up thick cubes of bacon and makes the flour tortillas in-house. The salsa is super spicy too. Takeout orders can be placed online or in person; there is an indoor dining area." - Nadia Chaudhury
"Sometimes you want good tacos, but you also need them fast—and that’s when you should head to Marcelino’s. For lunch there are mainstays like barbacoa and some excellent carne guisada, but it’s the breakfast tacos that we come here for. The tacos are scoop and serve and made assembly-line style right in front of you, with a seemingly endless array of classic fillings to choose from, plus a few we don’t see as often, like repollo asado (grilled cabbage), rajas (poblanos in cream), and the incredible papa ranchera (French fries tossed in salsas). " - nicolai mccrary, adele hazan, raphael brion
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