Taco Chelo Phoenix

Every food item we ordered was packed with flavor! I cannot speak to the chips (in a shared fryer so not gluten free), but my family devoured chips and salsa. We ordered the barbacoa, carne asada, vegetable, and chicken tacos. Each were different yet bursting with flavor and fresh. The tortillas were phenomenal. We got a thing of refried beans and it was the perfect runny texture to give my puree-eating baby. The beans were limey and the perfect bean dip consistency. I ate the entire bowl. If we had arrived at a peak time, it would’ve been challenging to bring our stroller inside. I am a sensitive celiac, and I appreciated that the items marked GF on the menu actually were gluten free with the cross contamination in mind. Staff seemed knowledgeable or would ask instead of guessing which is what you want and a sign of a great place. This food was a little pricey but on-par with other taco places and far better food! Obsessed and will happily return.

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.