True Taqueria in Phoenix Area?

Question

I used to live in San Francisco and there were a plethora of amazing taquerias with fresh tortillas, chorizo on the spit, homemade drinks and salsas. Simply amazing. Anyone from there knows Taqeria Cancun in the mission among others.

Are there any true taquerias around here?

Not a chain, not for tortas (although a good taqueria may make killer tortas too). I don't care where I have to drive to find it.

Answer

Probably the closest thing you'll find to what you're looking for would be one of the Phoenix Ranch Markets .

Answer

There are many places with the elements you describe, fresh drinks, salsas, great tacos, etc.

Most places in PHX, however, aren't that much into presentation, such as smokey spits in plain view, and a tortilal flipping mamma up front. I'm not talking about higher end places with tableside guacamole - but the many small, independent places scattered all over. Part of the reason might be due to that very scattering... PHX is unlike more dense, walking cities where people often choose a place while walking by. Here, we're pretty much decided on a place before we walk into the door. And it also seems a lot of places are restricted by their space. It also requires a lot of cajones and adherence to regulatory stuff to put a lot of cooking in the open. We seem to be happy with a taco place that delivers great plate from a back kitchen, no questions asked!

If you want to watch someone making tortillas and others grilling meats in the open, check out Tradiciones. I join you in the desire to see more of the cooking in action and think it'll become more popular as consumers embrace the idea.

Answer

Zinc Bistro chef/partner Matt Carter has announced plans to turn the former site of Union Bar & Grill (Old Town Scottsdale) into something along those lines. And rest assured, Carter's got the chops to deliver whatever he sets his mind to. Knowing him and his pedigree as I do, I'm hoping for something akin to the street taco scene you find in places like San Diego, where vendors chop their crispy barbacoa on well-seasoned woodblocks right under their customer's noses, and serve their wares wrapped in grill-scored tortillas adorned with little more than a squeeze of fresh lime, shredded cabbage and cilantro. 
 Hurry up, Matt, I'm freakin' hungry.

Answer

It has long been rumored that LGO Hospitality plans to open a taco stand, designed by no less than Will Bruder, on the northwest corner of 40th and Campbell. It's the small piece of land that is now an oddly configured parking lot. Now, I'm the last person to advocate yet another restaurant crammed in at that corner, but if it might be the type of place the OP is looking for -- if it ever gets built.

Answer

I'd suggest LuLu's Tacos in Gilbert (610 N Gilbert Rd). It's mainly Guadalajaran style, and I have no idea whether its similar to taquerias in San Francisco, but it is very good. Although I will note that they've expanded their menu to include a lot of Sonoran/Arizonan dishes, which makes it tough to sort out what they're really good at - the menu at one time was just double wrapped tacos and seafood platters, which I'd reccomend.

Answer

My favorite cheap taco place is the Salsitas at Central and Southern - aqua frescas are really good - tacos can be oustanding or adequate depending on the day (good torta too)

Answer

I thought El Nopalito was great, but yeah...no tortilla-flipping mama up front or spit in plain view, atmosphere nothing like Farolito or Cancun...Really good tacos though.

Couple o' pics (of the tacos) here: 
http://vegetarianduck.blogspot.com/2007/11/el-nopalito.html

Answer

This place is today's "Review of the Day" on Yelp. I've never been there, but it sounds like it might be close to what you're looking for.

http://www.yelp.com/biz/tacos-mexico-phoenix-2#hrid:dDMSrQQJzsofYoZ10oIOmQ

-----
Tacos Mexico
2333 N 16th St, Phoenix, AZ 85006

Answer

I am kind of confused by this thread, because I've been to taquerias in the mission and they were nothing like an architect designed taco stand or an old scottsdale version; they were mexican taquerias. I have had some scrumptious tacos at casita del mar [n. of oak on 32nd st.] esp. their al pastor & carnitas tacos. The waitresses do not speak english usually--but you can point to the menu if you don't speak spanish. I will try to get you a good recommendation using my usual method-- by asking a mexican patient. [I'm a nurse and I speak spanish.] I would have a list of recommendations, but I'm usually looking for mariscos.
Speaking of which, Mariscos Altata at 59th ave. & Indian School--que bueno!!

Answer

I know of an awesome place. I used to live near SF and I know what you're talking about. The tortillas are freshly hand made (corn). They have Al Pastor, Carnitas, Asada, Chorizo (very spicy), Lengua, and I think Tripas.

It's on 95th Ave and Van Buren in Tolleson right behind a Sonic's.

Name is La Flor de Michoacan. Their mini tacos are only $1.15 each. Let me know if you tried any of the suggested taco places and recommend them! Thanks!

I also recommend "Pupusas" If you like street tacos, you'll love Pupusas. It's a Salvadoran dish. It's freshly made corn tortillas stuffed with meat or cheese. There's one on 75th Ave and Thomas named El Salvadoreno II. There's another one that stuffs more meat in it and they're cheaper in downtown, but the entrance is in the back. I can't recall the name, but it's in front of the hospital that's near 7th street and McDowell (I'm not from AZ), and next to an Asian restaurant named Hong Kong. I always see people who work at the hospital eating there.

Answer

I just noticed this post is quite old, but I already wrote this so I'll just leave it...

"I hate pee in the punch bowl, but SF has virtually no authentic taquerias, especially not Taqueria Cancun - with the exception of their tomatillo / avocado salsa, which you find in several regions in Mexico and all over Mexico City. Why do SF taquerias fall short? They all cut corners...crappy tortillas, reheating carne asada, pastor, etc on flat top grills - which basically steams the meat, imparting little or no carmelization or charcoal notes, sloppy construction that lead to tacos that fall apart, etc. 

I have to assume that the Phoenix area has a handful of places, like LA, that don't take the easy way out. A general rule of thumb I use is if they aren't making their own tortillas look elsewhere. 

Best of luck seeking them out! I'm off to spring training in a few weeks and thus constructing my list of places to hit..."

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