Tacos Chiwas
Mexican restaurant · Mesa ·
Authentic Chihuahua tacos, burritos, quesadillas, and more
Authentic Chihuahua tacos, burritos, quesadillas, and more
"When measuring a burrito, tortilla quality sets the ceiling — and Tacos Chiwas makes some of the most celebrated flour tortillas in town. Nadia Holguin and Armando Hernandez griddle discs made from organic white flour. The result: pliant flour tortillas of uncommon fragrance and unshy chew. Burritos here come with nothing but meat and beans (except for the carne asada and pollo, which also come with lettuce). A juicy, flavorful picadillo makes a hearty inside as good as its wrapping." - McConnell Quinn
"Married couple Nadia Holguin and Armando Hernandez (Chihuahua natives, aka Chiwas) turn out excellent street tacos at their three Valley locations in Phoenix, Chandler, and Mesa. Order juicy barbacoa, their signature Taco Chiwas (filled with beef, ham, chiles and cheese), and the best tripas in town — all tucked into handmade corn tortillas. The pair have also opened Cocina Chiwas in Tempe and Santo Arcadia in Phoenix’s South Arcadia. Both specialize in modern regional Mexican food. Hot tip: Order a mix of á la carte tacos, gorditas, and burritos — the same meats and daily specials run across the menu, and everything hits." - McConnell Quinn
"Married couple Nadia Holguin and Armando Hernandez (Chihuahua natives, aka Chiwas) turn out excellent street tacos at their three Valley locations in Phoenix, Chandler, and Mesa. Order juicy barbacoa, their signature Taco Chiwas (filled with beef, ham, chiles and cheese), and the best tripas in town — all tucked in handmade corn tortillas. The pair have recently opened Cocina Chiwas in Tempe and Santo Arcadia in Phoenix’s South Arcadia. Both specialize in upscale, modern Mexican food." - Nikki Buchanan, Chris Malloy
"When measuring a burrito, tortilla quality sets the ceiling — and Tacos Chiwas makes some of the most celebrated flour tortillas in town. Nadia Holguin and Armando Hernandez griddle discs made from organic white flour. The result: pliant flour tortillas of uncommon fragrance and unshy chew. Burritos here come with nothing but meat and beans (except for the carne asada and pollo, which also come with lettuce). A juicy, flavorful picadillo makes a hearty inside as good as its wrapping." - Chris Malloy
Husband-and-wife owners bring Chihuahua flavors to downtown Mesa with house-made tortillas, stellar barbacoa, and crisp tripas. Frequently highlighted by Eater Phoenix and praised by local critics for gorditas and salsas.
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