Taco Rock
Mexican restaurant · Rosslyn ·
Surf-and-turf tacos, graffiti murals, neon lights, giant guitar
Surf-and-turf tacos, graffiti murals, neon lights, giant guitar
"I visited the new Rosslyn spot at 1501 Wilson Boulevard, a 2,400-square-foot fast-casual taco shop from the restaurateur who co-owns Arlington bars Don Tito, G.O.A.T., and Bronson Bierhall, with Mike Cordero bringing in sons Nick and Anthony and Stefano Marzano as a partner. A gigantic red-and-black guitar hovers above the seating area and Yvette Irene Design leaned into a rock theme with faux cobra-skin banquettes at a bar flanked by guitar strings, tattooed blue-and-white wallpaper in the bathrooms, and graffiti-lined metal chandeliers. The team makes blue corn tortillas from scratch (a rarity for fast-casual) and will substitute lettuce wraps; menu highlights include $3 classic tacos like al pastor and braised lengua, $4 specialty tacos such as Key West grouper, ahi tuna, skirt steak, and tequila-battered shrimp, plus a “piggy mac” with eight-hour slow-roasted pork brisket, mac and cheese, and bacon, and a truffle portobello-and-peppers taco for vegetarians. They also serve mayo-and-cheese‑slathered street corn, imported Mexican beers, tequila cocktails, and breakfast items like huevos rancheros or potatoes and eggs wrapped in a giant spinach tortilla. The shop was delayed months by permitting issues but now opens daily at 11:00 a.m. and closes at 10:00 p.m., with plans to extend breakfast and late‑night hours." - Tierney Plumb
"Opening in Rosslyn this July in the 2,400-square-foot, 50-seat space at 1501 Wilson Boulevard, the new surf-and-turf taco-and-tequila concept from prolific NoVa restaurateur Mike Cordero aims to be a fast-casual chain: demolition is underway after construction delays pushed the opening from May, permits are being secured, and Cordero says he’s close to signing a second lease. Interiors by Yvette Irene Design will feature graffiti murals, neon lighting, and a gigantic guitar hovering above diners; the team (including Cordero’s sons Nick and Anthony and partner Stefano Marzano) has been testing offbeat tacos like the Figgy Piggy (slow-roasted pork with a sweet-and-savory fig glaze) and a banh mi–inspired taco with grilled pork belly, Vietnamese slaw, and cilantro. Taco Rock will make its own blue-corn tortillas from scratch, include a 20-seat tequila bar, import Mexican beers priced around $5–$7 with cocktails about $8–$10, and offer a churro-batter dessert shaped like a taco, filled with ice cream and made to order in three minutes; the playlist will lean on old-school rock to match the concept’s name." - Tierney Plumb
"I note that Arlington is about to get another taco destination with the debut of Taco Rock in Rosslyn this spring." - Tierney Plumb
"Opening this spring in Rosslyn, the fast-casual, 50-seat eatery from prolific Northern Virginia restaurateur Mike Cordero will bring surf-and-turf tacos and tequila shots to the 2,400-square-foot space formerly occupied by Spinfire Pizza at 1501 Wilson Boulevard. To play up the “rock” part of its name, a giant guitar will jut out from the ceiling, and interiors are being handled by Yvette Irene Design. It's a family affair—Cordero is partnering with his sons Nick and Anthony and with Stefano Marzano, executive chef and owner of MightyMeals—and represents his first fast-casual concept and ninth Northern Virginia establishment. Taco Rock plans to stuff blue corn tortillas with proteins like skirt steak, beer-battered shrimp, jerk chicken, short ribs, and blue fin tuna; the “Figgy Piggy” taco features slow-roasted pork with a sweet-and-savory fig glaze, and a banh mi-inspired taco will be filled with grilled pork belly, Vietnamese slaw, and cilantro. An extensive tequila selection and imported Mexican beers will be served behind an 18-seat bar, and desserts will include cream-filled churros and ice cream tacos, which might be D.C.'s newest dessert trend." - Tierney Plumb
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