Taco Lab — Restaurant in Rochester

First things first—I LOVE Mexican food. I was born and raised in Arizona, so it’s basically to closest thing I get to my native cuisine. I’ve lived all over the western part of the U.S. and the first thing I do is find the best Mexican food in the new place. I wasn’t expecting much in Rochester, I’ve had some ok-ish food but the restaurants haven’t been consistently good enough for me to come back.

Until I found Taco Lab.

Everything about this place speaks to the passion for the food by the creative mind behind it: the freshness and quality of the ingredients, the amazingly bold flavors, the deep understanding of the traditional to be able to venture into fusion. People in Rochester should know his name: Nino Morales.

It’s not easy to do Mexican fusion right. Most places that try start from some weak idea of Americanized Mexican food and the just add the store-bought sauce or ingredient from the other type of cuisine. The first time I tried this place—the first bite!—I knew there was a capital-letter-C Chef in the kitchen! Bold, beautifully balanced flavors. There are restaurants that I will go to and there are those rare restaurants that I crave. I CRAVE TACO LAB.

The food. I haven’t try every single thing on the menu, but I’m working on it. It’s all amazing! El Guerrero is probably my favorite (a tribute to the chef’s home state in Mexico, I’m guessing). My wife can’t seem to get anything other than the Kung Fu Chicken tacos, which I have tried and they are amazing.

My recommendations: You really can’t go wrong, so read the menu and try what sounds good. Don’t forget to get some Elote, a Mexican Coke, and, if you want a real treat, the Chamoy mango (it’s like you are in the plaza in la Ciudad de México or on a Mexican beach—you’re welcome!)

He parks in front of the old Daube’s on Civic Center, which he wants to turn into a Mexican pizza restaurant!! Don’t think Dominos with jalapeños on it! What Nino wants to do is use the flat bread as his canvas to create flavor combinations that I can’t wait to try. In Rochester, MN!! Please, please, please get tacos here on a regular basis so he can make his culinary...

Had a small issue with ordering ahead on doordash and came in early to just grab a water/salsas and wait in car. Guys inside were a bit confused with me but they looked at their pad and then it was accepted again on the machine. Just had to wait ten minutes. No real problem but if I had showed up at the time I don't know if it would've been ready.

Anyway real thing was how freaking good this birria taco and consome was. Everything was piping hot enough to burn your tongue and flavor to boot. Crispy shell and loaded with meat. Also snagged their second level of hot salsa, the tomatillo habanero. Think it also came with their level one of ancho tomato. Both were good but I do love heat so I wanted the third level but they were out. Consome was quite good, one of the better ones I've had in the state. Still could've used a bit more seasoning of spices of anything from cumin to more guajillos, but like I said still was great. So with the remainder of salsas combined them into the consome and just...

Taco Lab is brewing up some tasty eats. Always an enthusiast for food trucks I was tickled pink to find this eatery on wheels just down the road. Culinary “mad” scientist Enedino "Nino" Morales is the brain behind this experiment bringing his cooking skills from his state of Guerrero, Mexico. Living now in Rochester for the past 15 years he has fine tuned his love for food and his natural talent for creating new flavors. With 8 Lab Specialties, 7 Lab Basics, a couple small eats, drinks and cheesecake one certainly has a choice. Our first was the Kung Fu Chicken with three crispy wonton shells filled to overflowing with chunky, crispy chicken, house slaw, corn pico and lab aioli. Fresh, plenty of ingredients seasoned to make every mouthful enjoyable. Simple presentation in a carry-out container. Our side was the Doriloco, taco in a bag, loaded with ground beef, lettuce, shredded cheese, corn pico, salsa, lab sauce and cilantro. Carry out seems to be the norm but nearby tables with umbrellas...