Let’s Taco ‘Bout Tako Tako: A review of three food items from Tako Tako, a recently opened Sonoran restaurant

Scrolling through the canary yellows, lime greens and striking white text of Tako Tako’s brightly-lit website, I was inspired to try the new Sonoran-style restaurant’s fresh-looking and inviting menu.

Bright white walls, flashes of red furniture and Latin pop music greeted me as I walked into the spacious restaurant. Having never tried the simplistic cooking of Sonora, Mexico, I was interested in giving it a taste. I walked up to the first of four ordering screens, ecstatic to try these tasty dishes.

I decided on the chicken taco, along with a steak quesadilla and steak burrito. Curiously clicking on the “sides” tab, I noticed the fire emoji titled “IYKYK super spicy salsa.” I couldn’t resist the mystery — I immediately added it to my order.

After boosting my parents’ monthly credit card bill by $27.62, I began the wait. Four minutes later, my phone lit up with a text message indicating my food was ready.

I tried the steak quesadilla paired with the side of onions first. It came in red and white checkered paper on top of a cardboard container, bringing back memories of food trucks.

The flaky crunch of the speckled brown flour tortilla and the thoroughly cooked steak paired with the white Chihuahua cheese to create a balanced bite. The quesadilla was flavorful, but not overpowered with extra spices and salt.

Crunchy, tender and savory. The complimentary side of grilled onions are a must-try. And putting them on top of the quesadilla? My mouth was watering. The subtle sweetness of the tortilla and the crispness of the onions were exactly what I was looking for.

After a few satisfying minutes, the quesadilla and onions disappeared and my hand was already reaching for the taco. Skeptical due to the limited ingredients (chicken and a corn tortilla), and the size — it was barely big enough for three bites — I tentatively took a bite.

The lack of ingredients left the taco bland and tasteless. Fresh tomatoes or a squeeze of lime would’ve done wonders, but it was just a stale corn tortilla with plain chicken on top.

But, I was still hopeful that it could redeem itself. I dunked the rest in the greenish IYKYK salsa, hoping it would add flavor. After three seconds my tongue started to feel the satisfying burn. The taco tasted better paired with the kick of the salsa, but even I — a 15 year-old girl who barely knows how to brown taco meat — could make a better taco than that.

Disappointed with the chicken taco and almost full, I stared at the steak burrito. It didn’t look very appetizing. It wasn’t even wrapped like a normal burrito with the ends tucked in — it was just steak and cheese rolled in a tortilla.

The delicious crunch of the bite-sized steak and salty, melted cheese proved my hesitation wrong. Like the quesadilla, it wasn’t overpowered by spices. Unlike the taco, it was full of smokey and buttery flavors. I finished the burrito by dipping it into the IYKYK salsa and enjoyed the salty and spicy combination.

The simple, but flavorful method Tako Tako uses to make their food works well. I’ll definitely be back for a quesadilla or burrito, but next time I think I’ll skip the taco.