Opened in August 2014, U.S. Taco Co. has taken the taco vehicle on a tour of the United States. Each taco showcases regional flavors and cuisines from around the country all in a portable taco. They also serve papas fritas (fries) and shakes. The first thing that will catch your eye is the pink “Dia de los Muertos” skull on the logo. Being a huge Oingo Boingo fan of the 1980s, the logo spoke to me. The exterior of the restaurant matches perfectly with the other shops and restaurants on The Strand in Huntington Beach with colorful chairs on the patio and the rustic décor on the interior from woodgrain tabletops to a mason jar display behind the counter.
They use high quality, purposeful, and responsible ingredients. Lobster is from the Northeast Atlantic Ocean. Mahi Mahi is from the Pacific Ocean (which is just steps away from the restaurant). They use natural, hormone-free steak. Their ice creams and whole milk in their shakes come from rBST-free cows. All of cheeses come from the Heartland of America. A wide variety of small batch, craft sodas like Maine Root are available. Nothing is like a soda out of a glass bottle! Their cutlery and cups are made from plant starch and all of the paper products they use from bags, to-go boxes, and napkins are 100% recyclable and made from renewable resources.
Wanna Get Lei’d starts with a corn tortilla topped with grilled mahi mahi, Polynesian sauce, slaw, poblano crema, pico de gallo, and cilantro. The Polynesian sauce is the star of this taco with its tropical flavors, but it overpowers the delicate flavor of the mahi mahi. The sauce would actually go better on pork or chicken. Get the sauce on the side to add as needed. Another option is to add pineapple and/mango into the pico de gallo for a little tropical flavor. The slaw adds a great fresh crunch factor. Rating: 3.5/5
Not My First Rodeo starts with a flour tortilla topped with smoked brisket, molcajete salsa, slaw, pickled onions, and cilantro. The brisket is very flavorful and amply portioned but a little on the dry side. The pickled onions brighten up the flavors and are just awesome. A splash of hot sauce wouldn’t hurt as well. Rating: 3.8/5
The 1%er starts with flatbread topped with lobster, garlic butter, slaw, roasted poblano crema, and cilantro. The lobster portion is huge on this taco and perfectly cooked with succulent flavor. The garlic butter brings out the sweetness of the lobster. The slaw adds a refreshing crunch factor. The poblano crema works perfectly with creamy roasted flavor. Rating: 5/5
Asada Fries are papas fritas topped with carne asada, queso 4 cheese blend, jalapeno ranch, pico de gallo, avocado, and cojita. The queso and the jalapeno ranch bring creamy, salty, and spicy flavors to the table. The carne asada is chunked perfectly to get a piece for each bite of fry. The fries are cooked almost like potato skins with a scoop shape for easier scooping and ability to hold the toppings on the fry. Presentation is brilliant in a cast iron skillet. Rating: 4.5/5
Friggin’ Fried Ice Cream Shake is made with vanilla ice cream, caramel, and Cinnamon Toast Crunch. It is super creamy. The cinnamon, sugar, and graham cracker textures are reminiscent of churro or sopapillas. The presentation is totally awesome in a mason jar! Rating: 5/5
For some bodacious flavors, U.S. Taco Co. is the place to be, dude!
Atmosphere: 5 out of 5 stars
Service: 5 out of 5 stars
Décor: 5 out of 5 stars
Food: 4 out of 5 stars
For more information:
150 5th St
Huntington Beach, CA 92648
Hours: Sunday through Thursday from 11am to 9pm, Friday and Saturday from 11am to 10pm