The booths at the far end of the restaurant encompassed by the kitchen and the front glass window.

The booths at the far end of the restaurant encompassed by the kitchen and the front glass window.

Tacolicious, located at 632 Emerson St in Palo Alto is known for its twist on traditional Mexican food.  They house a variety of taco filling choices including nopales (cactus), asparagus, cod, filet mignon and is accompanied by a trio of special homemade salsas varying in heat.  In addition, a weekly taco is offered depending on the seasons. Other offerings include a aztec chicken soup, enchiladas suizas, albacore tuna tostadas “contramar style” and an assortment of salads.  Their tostadas are one of their biggest hits offering a combination of fish, cheese, tostada, and leeks.  This delicacy, though quite expensive, offers a great appetizer or first course.  Their soup combines a rich broth with shredded beef creating a filling combination of spice and warmth perfect for those cold fall evenings.  The overall atmosphere of the restaurant offers a classic mexican feel.  The mosaic floor tiles were specifically brought in from Mexico for the restaurant.  Their signature color, orange, pleasantly accents the overall decoration. Although the price of the items offered on the menu are rather expensive, they offer an assortion of unorthodox Mexican food.  This urban restaurant taqueria, reinvents the taco offering new possibilities for those searching for a quick Mexican fix.

1 tablespoon dried or fresh oregano
Salt and freshly ground pepper
1/2 teaspoon cumin
1/2 tablespoon olive oil
1 cup chicken broth
2 cloves garlic (chopped)
1 small jalepeño (chopped)
2 tablespoons orange juice
1 tablespoons coriander
1 bay leaf
1/2 onion (chopped)
1 Ib boneless pork shoulder
6-8 4-inch tacos
1 tablespoon olive oil
cilantro & red cabbage (optional)

Mix all ingredients except the pork (and assembly materials).
Put pork in a slow cooker, and pour the mixture on top. Cook on low for 7 hours.
Wait for meat to cool a little, then pull apart with a fork.
Cook in a pan on the stove until the liquid has evaporated, and meat is slightly crusty.
To assemble, fry the tortillas in the oil for a couple seconds so that they are more flexible.
Then, put a little of the meat in the center, add some cilantro sprigs and red cabbage, and enjoy!