Taco Chula boasts ‘handsome’ tacos in Palm Beach Gardens
Y o u ’ d n e v e r g u e s s Taquería Taco Chula just opened t wo weeks ago – many o f t h e c u s t o mer s recently streaming into the charming taco shop were greeted by name.
Palm Beach Gardens’ newest restaurant already has regulars though it is not so easy to spot from Military Trail, out front. The small, Mexican-style taco spot is tucked into the corner of the Abbey Road Plaza, just south of PGA Boulevard.
But there’s a reason for the repeat customers – the tacos. They’re authentic and delicious. They get top billing in a well-focused menu that includes burritos, quesadillas, tor t as (Mexican sandwiches) and gorditas, all stuffffffffffffed with a choice of fifive meats or simply veggies.
That means you can have that spic y, heady “al pastor” pork fifilling in glutenfree corn tortillas (purveyed by Lake Worth’s Gallo de Oro t or t i l l er í a) , i n f l ourtortilla-wrapped burritos, in fried corn gordita pockets, in cheesy quesadillas or torta-style in fresh, thick-cut
10800 N. Military Trail, #108 in the Abbey Road Plaza
Open Monday through Saturday from 11 a.m. to close (until the tacos run out, usually about 8 p.m.); closed Sunday.
561-530-7755; tacochula.com telera bread.
Wash i t a l l d own wi t h Mexican Coke, a “Jarritos” soda or any of three freshmade aguas frescas, offffffffffffered in tamarind, hibiscus and horchata. The horchata is especially destination-worthy – the cinnamon- laced rice punch tastes like rice pudding, but in refreshing liquid form. It makes a perfect, cool pairing for any of Taco Chula’s spicier meats.
The team behind the counter-service restaurant share a great love of Mexican cuisine, though none of them are Mexican. Brother-sister duo Peter Tapia and Dahiana Lainfifiesta, who co-own the place with their father and Dahiana’s husband, hail from Venezuela.
“We’ve been eating Mexican food since we were kids,” says Tapia, who moved to Palm Beach Gardens after spending four years in California, where he fell in love with Mexican food. It’s one of the most amazing tasting food I’ve ever had in my life.”
In opening the taco shop, the family spreads its presence and enterprise in the plaza. Dahiana Lainfiesta owns the Canino Pet Spa grooming shop there. Her artist husband Scott Lainfifiesta, who created the shop’s wall art and outdoor wood bar, has an art studio.
So, why the “chula” in the shop’s name? It’s a flflirty word that can mean “cute” or “chic.”
At Taco Chula, the word serves as a kind of mission statement, says Tapia.
It means a handsome taco, or a pretty taco,” he says. “We decided on that name because every taco was going to look perfect, was going to have just the right amount of onions, the right amount of cilantro, the right amount of sauces. So we always strive to have every order perfect.”