Taco Tree — Restaurant in California

I've come here quite a few times and noticed that they are very rarely wearing gloves while preparing food. I have also noticed on multiple occasions that someone will deal with the register and then walk back and begin preparing food without gloves or watching their hands. Today when I went in, I ordered a veggie burrito and upon taking a few bites, I noticed it was chalked full of ground-beef. I immediately stopped eating (as I'm a vegitarian and have been for quite a while, and eating meat at this point would make me very sick,) and took it up to the register. The employee at the register said "oh wow" and proceeded to take the burrito out of my hand and walk back to the employee who had apparently made the burrito. She then said loud enough for me to hear (in a very angered tone) "well its half eaten!" And sent him back up to the register to deal with me. At that point the employee just said "sorry." And I said "that's all you're going to do?" And he told me to hold on as he returned to the back to get the employee who made my burrito. She walked straight up to me and said "yes?" And I said "sorrry I just found a lot of meat in my VEGGIE burrito" and she said "well I will make you a new one" and I kindly said "at this point I do not want another burrito from here." Unfortunately, she had already walked into the back, and grabbed another burrito, and I was halfway back to my table when she screeched across the restaurant (interrupting everyone in the restaurant) "VEGGIE BURITTO" and slammed it down on the counter. Had she said sorry, or not embarrassed me in front of the entire restaurant, I probably would have just forgiven it and awaited my impending food poisoning. However her behavior was unacceptable and that is why I'm leaving one star. Yes mistakes do happen, but that is like adding peanut butter to a sandwich which going to a person highly allergic to peanuts, and then not even apologizing for your mistake even though it could be life...

Taco Tree in Auburn, CA, has been around since 1979, carving out its own identity as a no-frills, locally loved taco joint. It took over the old Joe’s Frostie-Drift In, and over the decades, it's built a cult following. Unlike the corporate expansion of Taco Bell or the slow franchise growth of Jimboy’s, Taco Tree has remained a hyper-local institution, and you can feel it the moment you walk in.

I spent years in the 1990s hitting this spot up with my mom and siblings on our constant weekend sessions at Sierra skate.

The menu keeps it simple—Super Burritos, Bean Tostadas, and the oddly satisfying Bun Taco are standouts. The cheese is better than you'd expect, the produce is fresh, and the prices are rock solid. It’s fast, cheap, and consistent, which is exactly what you want from a place like this. If you're after artisan, overthought tacos with housemade tortillas and eight-hour braised meats, this isn't that. But if you grew up eating here, or you’re just looking for a bite that’s nostalgic and unpretentious, it absolutely delivers.

Where Taco Tree pulls ahead of Taco Bell is in its execution—no gimmicks, no need for new menu items every three months to stay relevant, just solid, well-seasoned fast food that doesn’t taste like it came off an assembly line. Compared to Jimboy’s, it lacks that signature Parmesan-dusted shell, but it also doesn’t carry the weird inconsistency that plagues Jimboy’s from location to location.

Service is friendly, the place is clean, and while the WiFi situation is a bit of a joke, let’s be real—this isn’t the kind of spot you’re supposed to camp out in with your laptop anyway. It’s a grab-your-food-and-go kind of place, and that’s fine. Taco Tree does what it does best: simple, affordable tacos with a side of Auburn nostalgia. If you’re in town, it’s worth a stop—just don’t come expecting a reinvention...

The worst food I've ever had. Literally canned refried beans. Its like taco bell meets chef who's qualificarions prior to taking on this complicated task of defining the name taco tree by way of menu creation was how many different ways he could ruin mac and cheese(boxed, generic) with hotdogs OMG. There is no way that this is a legit business. It is literally impossible for food intentionally prepared this way to generate enough revenue to sustain itself in its totality for as ling as it has. I can remember seeing the sign passing by on road trips with my family as a child so that's got to be at least 30 years of operation unless i missed something in between. The only assumption i have to offer is it is solely in place for washing money. I am a 27 year kitchen veteran. Mexican is my cuisine of choice. I've learned under Master Chefs. I have a degree and my certificates have certificates. I've seen and successfully put forth the effort it takes to be successful in this business of pennies and i promise it is no small task but the first necessity on the list of criteria for success is "THE FOOD". One bad experience is a word of mouth advertisement for failure. Especially in a smaller community like this. I get it too, about the off the wall niche spots where the menu is actually Banquette tv dinners with the crimped foil edges hot out of the oven with a can of pbr, and plastic ware. They execute it though. Taco bell; American style mexican fast food. Not my favorite but done right in their niche. Taco Tree money...