Frontera Fundido Sirloin
The perfect taco for beef lovers—grilled sirloin pieces are glazed in Frontera Fundido, Tacodeli's signature sauce flavored with cheese. Topped with sautéed poblanos and onions, a drizzle of roja salsa emphasizes the deep flavor of the grilled beef.
Mexico City Sirloin
This is a simple taco of not-too-flavorful beef chunks garnished with onion and cilantro. It is much improved with a bit of roja salsa. There's really no reason to order this when there are so many other outstanding beef options on the menu.
You can’t go wrong with bite-sized pieces of beef tenderloin topped with grilled corn, caramelized onions, and roasted peppers. The citrusy guacamole contrasts beautifully with the meat.
My favorite taco here. HeartBrand Ranch ground Akaushi beef is aggressively seasoned with garlic, and caramelized onions that add a touch of sweetness. All ground beef tacos should model themselves after this one.
The carne asada is a satisfying but unadventurous taco choice. It’s filled with bite-sized pieces of tender ribeye and topped with grilled avocado, cilantro, and onion.
Frontera Fundido Chicken
The Frontera Fundido cheese glaze does little to improve these chunks of bland chicken breast. Between the crunchy poblanos and tough chicken, you'll spend a lot of time chewing if you order this.
The Cowgirl Taco seems cleverly named after the Cowboy Taco. Again, the meat is smothered in caramelized onions, guacamole, red peppers, and queso fresco, but it contains chicken instead of beef (get it?). The chicken is pretty much flavorless—this one is all about the toppings.
The Happy Taco was perhaps the most polarizing menu item. Pulled chicken mixed with melted jack cheese created a texture reminiscent of chicken salad. The flavor was mild, bordering on bland, but it was much improved with a drizzle of roja salsa.
This was my favorite pork taco on the menu. Shredded slow-roasted pork is doused with a haunting red sauce unavailable on any of the other tacos. I attributed its uniquely floral flavor to the sauce's key ingredient—chile pasilla. It’s garnished with guacamole, onion, and cilantro.
The meat in this taco is just a carrier for the tangy tomatillo sauce, which has a hint of spice. The pork pieces were clearly just warmed in the sauce prior to serving. Any queso fresco on the taco must have disintegrated into the sauce because we didn’t see any under the cilantro and onion.
These meltingly tender shrimp were glazed in Frontera Fundido (are you noticing a pattern?) and topped with poblano peppers and onions. One tester noticed a faint chlorine-like chemical taste that has been present more and more often in Gulf shrimp. It’s not the Tacodeli's fault, but it still distracts from the pleasure of the perfectly-cooked seafood.
Mojo Fish Taco
The black drum in this taco was so fishy that it was barely edible. The mojo-garlic sauce didn't do anything to cover it. If anything, the sauce amplified the offensively strong flavors. Four thumbs down.
I’m always a sucker for a bean taco, especially refried black beans. But the Heather is all about the grilled queso fresco. It's sliced about ½ inch thick and blackened on the outside until crisp. The bright guacamole adds some textural contrast.
Frontera Fundido Portobello
This is an okay, if boring, vegetarian option. The Frontera Fundido glaze make the portobello mushrooms a bit more interesting, and the poblano peppers and onions are a good match. Eat this one with a drizzle of roja salsa.
A vegan taco of spinach, portobello mushrooms, red bell pepper, and onions cooked in olive oil. The sherry adds a pleasant flavor to the mushroom, but it's not the best vegan option on the menu.
As the name suggests, this is a completely vegan taco filled with rich refried black beans. With the addition of zesty pico de gallo and fresh avocado, I almost didn’t miss the cheese.
Space Cowboy Taco
This is a vegetarian version of the Cowboy Taco with mushroom strips standing in for sirloin. The meaty mushrooms are a surprisingly satisfying, if lighter, substitute for the beef.
Tacodeli offers your choice of grilled sirloin, grilled chicken, shredded pork, or portobello mushroom smothered in a rich mole sauce of dried chiles, nuts, tomatoes, and chocolate. I don’t believe mole belongs in a taco, so I wasn’t sold on any of them. The pork was acceptable, but the grilled beef and chicken were tough. The mole portobello mushroom was much worse—the slimy mushrooms' earthy flavor clashes disastrously with the sweet mole.
The Jess Special
I have a bad habit of gobbling down a Jess Special almost every morning. Generous blobs of fresh avocado mixed with scrambled eggs and pockets of melted cheese make it so appealing. Onions and peppers are sprinkled throughout.
Of course Austin's favorite breakfast dish, migas, comes in taco form. Scrambled eggs, cheese, onions, and peppers are a great start to any morning. No complaints here.
Sirloin, Egg & Cheese
I could hardly eat this breakfast taco overflowing with scrambled eggs and tough pieces of sirloin; the texture was impossible to get past.
This is more of a brunch taco than a breakfast taco. Sweet corn and peppers mixed with eggs and cheese are perfect on a Sunday around noon.