Tacos El Tucan
Mexican restaurant · Richmond ·
Tijuana-style tacos with grilled meats, handmade tortillas, fresh toppings
Tijuana-style tacos with grilled meats, handmade tortillas, fresh toppings
"As one of those places where everything is good, the go-to move here is to order the “red” tacos, a newer addition to this Richmond staple. Walk up to the window to place your order and choose from adobada freshly shaved from the trompo, grilled carne asada, succulent shrimp, or any other filling, and they’ll put it inside a crispy, handmade corn tortilla with mozzarella cheese, and finish it off with onions and cilantro. If you’re in a hurry, be sure to order online, as it’s common to wait a half hour for your food." - Lena Park
"When Tacos El Tucán opened in Richmond in 2019, thick in the middle of the quesabirria obsession, owner Alfredo Padilla was so swamped with customers you might’ve thought he was an ogre from a Dreamworks movie. Tijuana-style tacos arrived con todo, in this case, topped with onion, cilantro, and a dollop of guacamole. Carnitas and fish tacos joined the menu when Padilla expanded to the Castro. Try either of those for a bit of the new new." - Paolo Bicchieri
"Signage for Richmond-based Tacos El Tucan appeared quickly in the former Bonita Taqueria space, indicating the location will continue offering Mexican food under new branding." - Lauren Saria
"One of the Bay Area’s early adopters of the Tijuana-style, this spot popped up in Richmond in 2019 and helped introduce the flame-grilled, tortilla-forward tacos to the local scene." - Lena Park
"Expect long lines at all times of day at this new Richmond taqueria, which practices all the hallmarks of the Tijuana-style taco: handmade tortillas; flame-grilled meats; and, on top of every taco, quesataco, or mulita, a big dollop of guacamole. Both the carne asada and adobada — a red-hued style of al pastor, sliced straight off the spit — are second to none. Since the start of the pandemic, the taqueria has continued to do a brisk takeout business, and it’s also set up some nice patio seating in front." - Eater Staff