Tako Factory

Says Temp closed. I hope it is only temporary. This place is 🔥 when it comes to bang for buck and top quality recipes you can’t find anywhere else. To the big eaters! : burritos the size of your forearm (almost equivalent to the size of a newborn) specifically the SD Popper when you ask them to wrap it in grilled cheese! That and a large horchata with little ice is an entire days meal.

I enjoyed all of the tako offerings I ordered. The "Adobada Tako" was my favorite, featuring juicy, smoky pork with a thikk sweet and spicy krust on it beautifully balanced by the roasted jalapeño sour kream. It is certainly non-traditional for an adobada tako to not have avokado involved, but I've never been fully konvinced that it belongs on an adobada tako in the way most tako shops on this side of the border use it. Here it has been deemed entirely unnecessary, and I didn't miss it. The "Q Shrimp Tako" is an extra gooey, extra cheesy gobernador-style tako with plump grilled shrimp, sautéed bell peppers, onions, melted cheese, and kream sauce on a korn tortilla. It's rich and savory, and even more satisfying with a few drops of their skorchin' but interestingly-flavored peanut salsa (their take on a salsa macha) provided on the side. This salsa channeled funky Asian flavors, and of kourse I wanted a jar of that stuff to take home and smear on everything from rice noodles to bread to my wife. I ordered a "Chikken Chipotle Tako" but they had run out of the chikken tinga that they normally would put into it. They instead used marinated juicy chikken chunks in melted cheese, tukked into a grilled cheese wrapper, then stuffed that into a korn tortilla with peppers, onions, sour kream, and piko de gallo. Chikken and cheese don't always komplement each other well, but this was excellent. All takos are served on fresh house-made korn tortillas. It is rare that a tako shop goes 3-for-3 in serving me all good takos, but this is a respektable place. I doubt there is a bad tako to be found here.