Taco Chelo Phoenix — Restaurant in Phoenix

Vegetarians beware. First visit on Tuesday and I ordered the 1 veggie taco and a salad. They brought me the veggie taco all snuggled up with a meaty taco. When I inquired about my salad I got the third degree. They were not rude exactly, but I definitely felt like I had to justify with support from my husband that although they somehow heard me say carne asada…that’s just not something I’d EVER ORDER as a vegetarian. When I re-ordered the salad and triple checked that it didn’t have meat on it (because I had trust issues at this point) she mentioned that the dressing has fish in it.

Yes, the salad is not vegetarian. Which seems like that would be a pretty reasonable thing to offer.

But my husband loved his fish taco and I liked the salsas with my chips and salsa. (The veggie taco was only okay, sweet potato and pepitas, but nothing fresh like cabbage or pickled anything, no guacamole or creamy sauce).

Soooo, we went back today, 3 days later, on Friday. I thought maybe I’d get a bean burrito, but of course, the beans aren’t vegetarian (so no vegetarian beans, no vegetarian salad).

I asked if I could get the costa taco without the meat and just the caramelized onions and toasted cheese. They said yes. I also ordered chips and salsa and asked for extra salsa (because they only give you 1 little plastic container of green and one of the blackened salsa).

This time, instead of extra salsa, they apparently heard “to go.” So they brought everything all packed up to our table.

My taco with no meat was no where to be seen. I had chips and salsa and my husband had a container with his fish taco and his quesadilla. I went inside to ask about my taco and again, was questioned so rigorously, you’d think tacos were a controlled substance.

They actually followed me to my table so that I could prove that I didn’t get my taco. They triumphantly pointed it out…..UNDER MY HUSBAND’S FISH TACO. As if it’s just normal to put two people’s orders all crammed in one plate/container. Let alone vegetarian and not-vegetarian stuff on top of each other.

At this point I said to just forget it, but they did make me a taco and brought it to me on its on plate. There was no meat on it……but also no...

Taco Chelo Taqueria Expands to Tempe, Bringing Bold Flavors and Vibrant Atmosphere

Taco Chelo’s second location in Tempe, bringing its unique blend of Sonoran cuisine and design to the ASU campus area, is a collaborative venture of restaurateur Aaron Chamberlin, artist Gennaro Garcia, and Chef Suny Santana. The name was inspired by Santana’s grandmother, “Chelo.”

The new Tempe space offers a brighter, more open atmosphere with soaring 25-foot ceilings and expansive windows. The fast-casual spot, adorned with neon accents and art sourced by Garcia from Az and Mexico, is perfect for quick lunches, after-work gatherings, or late-night cravings. For those seeking a more intimate experience, a small chefs table offers a front-row seat to the kitchen.

Garcia’s design aesthetic, inspired by a century-old Mexican cantina, transforms the restaurant into an art installation. The space features custom-made elements, including Jalisco-tiled floors, a Guadalajara-crafted green bar, and a striking retablo (altarpiece) showcasing local and Mexican art.

The menu remains true to its Sonoran roots, with Standout dishes including the Chorizo Torta, a panini style sandwhich featuring savory chorizo, creamy refried pinto beans, cheese, avocado, and crema.

For a lighter option, the gluten-free and vegan Taco Chelo Salad combines romaine, jicama, orange,cucumber, avocado crema, cilantro, mint, lemon vinaigrette, pepitas, cotija, radishes, and a touch of heat from chimayo chili.

Taco enthusiasts shouldn’t miss the Costra Taco, a crispy flour tortilla filled with tender carne asada, caramelized cheese and onion.

For dessert, indulge in the decadent Mexican chocolate pot de creme, infused with cacao nibs and cinnamon. The drink menu offers options like the Jamaica Margarita, a tart and floral hibiscus-infused tequila margarita, or the Picosa Margarita, a spicy/sweet blend of tequila, mango, strawberry, lime, chamoy, and Tajín.

Happy Hour is 3-6 pm daily, and...

I'm not sure how this restaurant has a 4.5-star rating. This was my first experience, and it's likely going to be my last. After my friend and I finished our meal, the server came to clear our table. He seemed careless and sloppy as he dropped a cup of shrimp broth, splashing it all over our pants. The broth was red, like tomato soup, and suddenly covered my fancy pants, interrupting our conversation. Surprisingly, he asked my friend if he wanted anything else but completely ignored me, not bothering to offer even the slightest courtesy or inquire if I needed anything.

I reached out to the manager and explained what had happened. I asked for a refund and compensation for my pants. She claimed she could not offer anything because she interpreted the incident as unintentional, saying, "Accidents happen." Excuse me? Why should I pay the price for a sloppy server? She argued with me, only agreeing to a refund, and didn't offer any compensation for dry cleaning or anything beyond that. On top of this mess, she said she was behind on her orders and I should wait for her to finish what she was doing. When I mentioned I needed to leave quickly, she bluntly responded that I could choose to leave if I wanted. Her treatment was rude, irresponsible, insensitive and unprofessional. While I waited, she didn't offer me a drink or anything. After 13 minutes, she finally voided the transaction, something she could have done immediately. This is the horrible treatment to a customer, especially a first-time visitor. I hope this review sheds some light on the staff's attitude and the level of...