There’s something universally irresistible about tacos. Whether you’re savoring the crunch of a crispy shell or sinking your teeth into a tender soft tortilla, tacos take diners on a flavor-packed adventure that transcends borders and cultures. A traditional Mexican dish, tacos seem at first glance to be the very picture of simplicity. The base of the taco is a tortilla which is typically made from cornmeal or wheat flour and served soft or crispy. The tortilla is then folded or rolled around your choice of fillings. Super straightforward, right? But with numerous regional variations and modern twists, this versatile dish is endlessly customizable.
The origins of tacos date back centuries and are deeply rooted in the indigenous culinary traditions of Mexico. Tacos as we know them today began to emerge in Mexico City in the 18th century, when street vendors started selling thick corn tortillas stuffed with savory meats like pork, beef or chicken and topped with cilantro and onions. Three centuries later, the humble street taco garnished with fresh onion and cilantro remains a favorite among taco enthusiasts. But as tacos have made their way into the world at large, they’ve also branched out into other forms. The American taco, often characterized by a hard shell, ground beef, shredded lettuce, and cheddar cheese is a departure from the authentic Mexican street taco with its minimalist approach and focus on fresh ingredients. Then there are modern tacos, which combine traditional techniques with modern cooking styles and global influences to create bold and innovative flavors. In Sarasota, the taco scene is particularly vibrant, with restaurants offering tacos in every style you can imagine. Whether you’re craving the bold flavors of traditional street tacos or looking to try a modern twist on this classic dish, Sarasota has it all. Five local restaurants are bringing their own unique flair to this beloved dish and serving up some of the most memorable tacos the area has to offer.
Kolucan Mexican Bar and Grill
Once upon a time, chef Gino Calleja opened the popular Reyna’s Taqueria along with some family members. They ran the local hotspot for six years before selling it in August of 2023. The following month Callejo launched his new venture, Kolucan Mexican Bar and Grill, with co-owner Jose Rojas. “(Rojas) is also a very talented chef and he grew up in Mexico eating a similar type of food to what I grew up with,” Calleja says. “We collaborated on this menu that we have at Kolucan. We wanted to elevate the food a little bit more and also pay homage to childhood recipes. I’m Mexican and I’m proud of my roots.” That sense of elevation is evident in the tasteful and sophisticated decor as well as the inspired menu. But the magic lies in the authenticity and the sense of personal connection to the cuisine. “We make all our own sauces in-house from scratch the way they are traditionally made,” says Calleja. “Like we say in Mexico, it’s not a good taco if it doesn’t have a good salsa with it.” While the tacos at Kolucan are inspired by traditional street tacos, they’re done in a lighter style that tells of a more modern influence. The fresh tortillas aren’t usually fried, and are instead grilled on the plancha. The exception is the House Birria Street Tacos. For these, meat is marinated overnight in housemade marinade to really let the flavor permeate. Then it’s slowly simmered in small batches until the meat is fall-apart tender and the subtly spicy broth is reserved. The tacos are fried on the flat top in some of the reserved broth to really amplify the flavor, then topped with earthy oaxaca cheese, onion and cilantro. Finally, the crispy tacos are served with more broth for dipping, for a dish with incomparable depth of flavor. Kolucan Mexican Bar and Grill, 6644 Gateway Avenue, Sarasota, 941-921-3133, kolucan.com.
Casa Masa
It’s not uncommon for Mexican restaurants to make their own tortillas out of masa, which is a maize dough made from ground corn. It’s far more unusual for a restaurant to make their own masa from scratch. At Casa Masa, they go that extra mile. “We import dried heirloom blue corn from Mexico,” says owner Rob Disilvio. “We cook it every night and steep it in a lime solution, then we grind it the next day.” The practice he is describing is nixtamalization, a traditional Mesoamerican technique for preparing corn and other grains that dates back 3,500 years. The process makes the corn easier to digest and increases its nutritional value. The blue corn they use at Casa Masa gives the made-to-order tortillas and tortilla chips a deep, indigo hue that’s as inviting to the eyes as it is the taste buds. There are 31 states in Mexico and every region has its own culinary identity. Disilvio wanted to highlight cuisine from an area that was underrepresented in Sarasota. “The style of Mexican food I do is from the state of Oaxaca and I think that’s another original thing we do,” Disilvio says. “Not many people were implementing food from that region into their menus here.” Disilvio isn’t afraid to push boundaries with his modern menu, but while his flavors are bold and exciting they remain perfectly in balance. The Oxtail Taco features succulent oxtail that has been slow-braised with smoky guajillo chiles paired with hot and tangy jalapenos that are pickled in-house and topped with fresh micro cilantro. In the Duck Carnitas Taco, the fatty richness of duck confit plays beautifully against crisp napa cabbage, house-made pickled red onion, and tart plum sauce. Casa Masa, 2773 Bee Ridge Road, Sarasota, 941-922-8226, casamasa-srq.com.
Poppo’s Taqueria
There are many regional variations on Mexican food, some better-known than others. Mission-style Mexican food originated in the Mission District of San Francisco and is characterized by its fresh ingredients, customizability, and fusion of traditional Mexican food with California influences. The people behind Poppo’s Taqueria have made it their mission to bring this style of cuisine to the Sarasota area. “My family was originally from Petaluma where we really fell in love with Mission-style Mexican food,” says co-owner Patrick Coleman. “My dad would always go and chat with the cooks at the taquerias and find out what they were doing and when we would have family gatherings that’s what we would cook.” Fast forward a few decades. Patrick and his wife Rowen were visiting his family in Florida when he and his brother Casey started talking about the idea of starting a taco truck influenced by the flavors of their childhood. The idea quickly grew, and soon they had a commercial space and an investment from family members who believed in their vision. In 2013, the trio opened the first Poppo’s Taqueria in Anna Maria, naming the business after Patrick and Casey’s grandfather. It’s become a huge success–there are currently five Poppo’s locations including the original flagship store. At Poppo’s the priority is sourcing fresh, high quality ingredients and making everything fresh in-house. You can taste that in the tacos. The Carnitas Taco is made with heritage Cheshire Pork that is brined, slow-braised and then roasted over the course of three days, imparting it with an incredible amount of flavor. The taco also has fresh lime juice and house-made salsa verde and is served in the traditional street taco-style with organic red onions and cilantro on a corn tortilla that has been grilled to order. You also can’t go wrong with the classic Poppo’s Taco with smoky ancho chicken, sweet and crisp honey-lime cabbage slaw, salsa verde, pico de gallo, and tangy feta cheese on a flour tortilla. Poppo’s Tacos University Town Center, 8471 Cooper Creek Boulevard, Bradenton, 941-359-3720, poppostaqueria.com.
Mi Pueblo El Restaurante Mexicano & Cantina
“We opened in December of 1999 and are the oldest Mexican restaurant in Sarasota,” says Bonifacio Caro, owner of Mi Pueblo. “It’s been fun, but it’s been a crazy ride.” That ride started 25 years ago when Mi Pueblo’s flagship location opened on Bee Ridge Road. Since then two other locations have popped up, one in the University area and one in Venice. Diners keep coming back year after year, drawn in by the vibrant ambience and the tasty and traditional Mexican food. “I’m originally from Chihuahua, which is in the northern part of Mexico,” Caro explains. “We do have dishes like mole that are more from the south, but most of our menu is northern-style Mexican food.” The atmosphere is as authentic as the cuisine. Mi Pueblo’s University location is particularly delightful because Caro had the opportunity to build it from the ground up. Caro worked with an architect to source building materials like wood, doors, iron work and century-old pillars directly from Mexico. It’s the perfect setting to sip an award-winning margarita and dig into a plate of Mi Pueblo’s perennially popular crispy tacos. “With our crispy tacos, we actually put the meat in the corn tortilla and then we close it up and fry it together, then we open it up and add lettuce, tomatoes, cheese, cilantro, onions, whatever you want. That’s how grandma used to make them,” Caro says. “It makes the flavor totally different. Unfortunately, anything fried is really good.” Looking for something a little lighter? You’re in luck. This month Mi Pueblo rolled out several new menu items including a new variation on their fish tacos. Instead of fried fish, this version features hearty mahi-mahi that has been grilled until it’s tender and juicy. Mi Pueblo El Restaurante Mexicano & Cantina (Bee Ridge), 44336 Bee Ridge Road, Sarasota, 941-379-2880, mipueblomexican.com.
Tacos and Tequila
Dana Lopez and her husband Isell aren’t new to the restaurant industry. They pioneered Chicano’s Mexican restaurant in Venice back in 2001, and a few years ago they were looking to open a second location farther north. They found a unique spot in Osprey that would allow them to open two different restaurant concepts in a single space. One is an Italian restaurant called Bella Vino & Cucina. The other is Tacos & Tequila. While Bella Vino and Tacos and & Tequila are two distinct restaurants with different decor, diners can order from both menus in either space. But the taco menu alone is comprehensive enough to keep you occupied over the course of several visits. “When we opened, we wanted to do something a little different than any other typical Mexican restaurant,” says Dana. “We wanted to give customers the option to completely customize their own meal.” To start, diners can choose what style of tacos they want–modern, American or street. Then they choose their filling. People who like American-style tacos might opt for shredded chicken or ground beef, while people who want a more authentic Mexican experience can opt for asada (grilled chicken or steak), barbacoa (shredded beef) or lengua (beef tongue). The Tacos Al Pastor are a particularly delectable option. Marinated pork is cooked on a spit until it’s tender on the outside, with a slightly charred exterior. Pineapple adds a burst of sweetness to the savory spiced pork. While tacos al pastor are often served street-style with onions and cilantro, at Tacos & Tequila you might want to opt for modern style instead: the bright pickled onions, salty queso fresco, and fresh micro cilantro dial up the flavor even more. Tacos and Tequila, 3983 Destination Drive, Osprey, 941-966-2365, tacosandtequilaosprey.com.
