Minnesota Mex

Top taco spots in the Twin Cities

by Molly Jones

The taco is the sandwich of Mexico and, like a sandwich, it can be filled with just about anything. The one constant is that the taco’s contents are wrapped in a tortilla—the backbone of Mexican cuisine. Although flour tortillas have become more common in northern Mexico and the United States, traditional tortillas are made with corn, which has been a staple food in the diet of Mexico’s people for 4,000 years.

The first written record of the taco was in 1520, when Hernán Cortés organized a feast for his captains and incorporated the taco into the menu. The taco has since taken a variety of forms as the people and flavors of Mexico have made their way to the United States. Here’s a look at the types of tacos being served at three different Twin Cities restaurants.

Festive Atmosphere

La Cucaracha
36 Dale St S
St. Paul, MN 55102
(651) 221-9682

La Cucaracha, named after the Mexican folk song, is as festive as the song, with colorful walls and music playing. Los cabos tacos, very different from any of the other tacos I tasted, are two fish tacos, consisting of lightly seasoned white fish in flour shells, topped with cabbage and a mild, yet refreshing, white sauce. The tacos are served with rice and beans.

Sophisticated Fare

Salsa a la Salsa
1420 Nicollet Ave
Minneapolis, MN 55403
(612) 813-1970

At this restaurant along Eat Street, Mexican art covers the rustic brick walls. This restaurant is a bit more sophisticated than the others I went to, but prices remained comparable. I ordered the fish tacos, which are corn tortillas simply filled with fish shredded and cooked in taco seasoning, pico de gallo and a dab of guacamole, served with rice and refried beans.

Simple Diner

Chiapas Restaurant
2416 Central Ave NE
Minneapolis, MN 55418
(612) 789-2971

My first stop came at Chiapas, a small spot that could be a truck stop, only the employees speak Spanish and serve Mexican food. TVs blared soccer in Spanish while we ate. The taco camarvon platter, which is Spanish for shrimp tacos, came wrapped in corn tortillas, topped with sweet pico de gallo, (a sauce made with fresh tomatoes, onions, peppers and cheese) and came with a side of refried beans and rice.