Owner Joe Hargrave and executive chef Antelmo Faria, along with market and restaurant employees.
Tacolicious started in 2009 at the Ferry Plaza Farmers Market as an outgrowth of Joe’s former restaurant, Laiola. 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 frequenting the taco trucks that line the streets, already had an affinity for Mexican food, but this trip to DF clinched it. “We like to mix up traditional Mexican flavors, while at the same time incorporating what’s in season at the market,” says chef Antelmo.
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. Tacolicious now has several brick-and-mortar restaurants around the Bay Area.
Tacolicious uses local, pasture-raised meat, freshly made tortillas from San Francisco’s La Palma Mexicatessen, and seasonal produce from several local farms, including Dirty Girl Produce, Swanton Berry Farm, Marin Sun Farms, County Line Harvest, and Hamada Farms.
In the summer, Tacolicious has a popular guest chef program with chefs such as Craig Stoll of Delfina and Michael Tusk of Quince making tacos to raise money for CUESA.
San Francisco, California
The farm prides itself on regularly introducing new crops to the marketplace. Cherry tomatoes, sweet pea flowers, Ambrosia melons, and heirloom tomatoes are a few of the crops that Capay first introduced.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »