Owner, Joe Hargrave, and Executive Chef, Antelmo Faria
Tacolicious started at the Ferry Plaza Farmers Market.The taco stand was inspired largely by a trip to Mexico City. There, Joe ate all over, but particularly at a little place called Califa, a taco-centric sit-down restaurant with sparkling fresh salsas and bright ingredients. Joe, who grew up in Modesto, CA frequenting the taco trucks that line the streets, already had an affinity for Mexican food, but this trip to DF clinched it. Today at the market, Tacolicious sells five tacos using humanely-raised meats, plus farmers-market agua frescas and items like grilled corn when it's in season. In the spring, Tacolicious has a popular guest chef program with chefs such as Craig Stoll (Delfina) and Michael Tusk (Quince) making their tacos to raise money for CUESA. The popularity of the stand brought Joe to open a full service restaurant in the Marina District. In the fall of 2011, Joe will open a second Tacolicious in the Mission District.
Tacolicious uses local pasture-raised meat, freshly made tortillas from San Francisco’s La Palma Mexicatessen, and produce from several local farms, including Dirty Girl Farm, Swanton Farm, County Line Harvest, and Hamada Farms.