Taco Chelo

Really great tacos, marked gluten free!

Taco Chelo Taqueria Expands to Tempe, Bringing Bold Flavors and Vibrant Atmosphere Taco Chelo’s second location in Tempe, bringing its unique blend of Sonoran cuisine and design to the ASU campus area, is a collaborative venture of restaurateur Aaron Chamberlin, artist Gennaro Garcia, and Chef Suny Santana. The name was inspired by Santana’s grandmother, “Chelo.” The new Tempe space offers a brighter, more open atmosphere with soaring 25-foot ceilings and expansive windows. The fast-casual spot, adorned with neon accents and art sourced by Garcia from Az and Mexico, is perfect for quick lunches, after-work gatherings, or late-night cravings. For those seeking a more intimate experience, a small chefs table offers a front-row seat to the kitchen. Garcia’s design aesthetic, inspired by a century-old Mexican cantina, transforms the restaurant into an art installation. The space features custom-made elements, including Jalisco-tiled floors, a Guadalajara-crafted green bar, and a striking retablo (altarpiece) showcasing local and Mexican art. The menu remains true to its Sonoran roots, with Standout dishes including the Chorizo Torta, a panini style sandwhich featuring savory chorizo, creamy refried pinto beans, cheese, avocado, and crema. For a lighter option, the gluten-free and vegan Taco Chelo Salad combines romaine, jicama, orange,cucumber, avocado crema, cilantro, mint, lemon vinaigrette, pepitas, cotija, radishes, and a touch of heat from chimayo chili. Taco enthusiasts shouldn’t miss the Costra Taco, a crispy flour tortilla filled with tender carne asada, caramelized cheese and onion. For dessert, indulge in the decadent Mexican chocolate pot de creme, infused with cacao nibs and cinnamon. The drink menu offers options like the Jamaica Margarita, a tart and floral hibiscus-infused tequila margarita, or the Picosa Margarita, a spicy/sweet blend of tequila, mango, strawberry, lime, chamoy, and Tajín. Happy Hour is 3-6 pm daily, and Tuesday all day.