The taqueria has a variety of shellfish and meats, including birrria (barbecue goat), lengua (beef tongue) and tripas (beef tripe).Įverything on the menu is homemade, Valencia said. Aguas frescas, such as melon or horchata, are available as well. The salsa bar offers a variety of flavors, including a watermelon habanero salsa.Īs with other Mexican restaurants, the taqueria offers combination plates as well as burritos, tacos, and tortas. After ordering, customers can walk to the drinks section and grab complimentary tortilla chips and salsa. Valencia, also one of the cooks, said everything on the menu is good, but one of their popular items is their beef stew. “In the bay area, there are some really good places but not so much down here,” Valencia said.īecause Valencia’s store is in SLO, “Express” was added to the end of the restaurant name. Valencia said he noticed a lack of authenticity in some of the Mexican restaurants that his family’s restaurant could provide.
Valencia said his co-owner Gonzalo Hernandez, Valencia’s uncle, visited San Luis Obispo a couple months ago, and they both thought it was a nice area for an expansion of the store. The 22-year-old family business started out in Santa Cruz and now has two locations under the same name. Eighteen years later, Valencia is co-owner of San Luis Obispo’s newest Mexican restaurant and his family’s third eatery. While most 11-year-olds were outside playing, Edgar Valenica was helping out at his family’s restaurant, Taqueria Santa Cruz.
It offers a variety of shellfish, meats, and salsas in its dishes. FROM TACOS TO TORTAS: Taqueria Santa Cruz Express is the third store of a family owned restaurant.
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