To Je Tako

Years of research, countless tacos, questionable amounts of salsa. We’re basically experts at this point.

Welcome to The Unofficial Guide to Eating Tacos 🌮

Things that only make sense at Tako🩷

Smoking our meats for hours🔥
Brisket, chicharrón, chicken... you name it, we smoke it.

Growing our own veggies 🥬🌿
Then building the menu around what’s actually growing.

Making tortillas by hand, from scratch 🌮
No good taco came from a store-bought tortilla.

Taking Latin American sazón* all the way to the Mediterranean 🇭🇷

*sazón /saˈson/
The flavor of a dish (and the cook’s special touch) that makes it their own.

Chicharrón doesn’t need much of an introduction.
Pork belly, juicy inside and a proper crispy finish.

Ours spends its time low and slow in the smoker, picking up all that flavor before making its way to your table. Not exactly the quickest way to make it but definitely our favorite 😍😍

Have you try it yet?

splitcroatia

Nothing much to add.
We ♥️ chili peppers

When something is growing in the garden, we don’t use it just once, but find different ways to let it shine.

Let’s talk cherry tomatoes 🍅

Confit in our chimichurri, fresh on the chicharrón, or adding the finishing touch to our anafre and fish tacos. Same ingredient. Completely different dishes.

🌱 This is our way of cooking with the seasons. (We’re obsessed)