The options for fillings include guajillo-braised beef brisket, Baja-style Pacific cod, housemade chorizo with potatoes, seasonal veggies and shot-and-a-beer braised chicken ($5 each, four for $18, 10 for $40).
Owner Joe Hargrave slogged through two long years of lease negotiations and permit approvals to get his fifth and newest Tacolicious opened. But he couldn’t be happier to see his first South Bay locale now up and running at Santana Row. The long, narrow space with windows galore was made for a sassy bar—one that boasts a screaming-orange concrete top, accenting the Mexican handcrafted teal-and-cream cement floor tiles. A variety of mezcal and tequila is available in traditional and seasonal cocktails, while slushie machines churn out frosty margaritas. The menu is more seafood-centric than the other locations, with a greater emphasis on crudos and ceviches. “It’s fun, bold and makes a statement,” Hargrave says of the colorful eatery that sports 42 seats inside (18 of which are at the bar) and 24 outside. “San Jose might be our coolest space yet.” 300 Santana Row, San Jose
Originally published in the November issue of Silicon Valley