Tallulah’s Taqueria Has The Best Tacos in Providence
“Vivir para cocinar, cocinar para vivir”: Live to cook, cook to live. This is the motto found on the menu at the year old Tallulah’s Taqueria in Fox Point. It can also be found tattooed on the owner and chef, Jake Rojas. He and his wife and co-owner, Kelly Ann, nicknamed Tallulah, were thriving in their fine dining Newport location, Tallulah’s on Thames. With their success, they decided to open a more casual taco stand in Providence, Tallulah’s Taqueria.
Since then, the taqueria has become a lively place to be day or night. The atmosphere is clean cut, low-key and welcoming. The bright walls are canvassed in a “Dia de Los Muertos” inspired mural, exhibiting playful skulls and flowers with a few avocados, chili peppers, and even tacos thrown into the mix. Indoors there are counter-tops and high wooden tables with diner inspired bar stools if you want to eat in. Outdoors, there are long picnic tables around the side of the building that promote mingling between groups and interactions with fellow diners.
The simplicity inside is replicated on the menu. Traditional Mexican-style food is served using all Rhode Island farm fresh and homemade ingredients.
How to Order at Tallulah’s Taqueria
So, this is how it works. First, diners choose between tacos, burritos, tortas, bowls, and quesadillas. Next, diners choose their proteins. Talullah’s Taqueria serves the traditional Mexican proteins including Carnitas (braised pork belly and shoulder), Al Pastor (marinated pork loin), and chorizo, in addition to vegetarian, vegan, and other meat and fish options.
The tacos are served on double corn tortillas, baked to a flaky crunchy perfection, the way tacos should be served. I ordered the grilled fish taco. It was topped with a homemade guacamole, shredded cabbage, and a salsa of fresh cilantro and finely diced onion that together brightened the plate and complemented the savory proteins. Nearly all menu options are paired with thinly sliced pickled radishes and a slice of lime. The lime is traditional, but the pickled radishes are a surprising choice that adds a crisp texture and awakens the palate.
The tacos are served with a generous amount of filling. The girl at the counter recommended doing what she does to consume all the goodness. Instead of just picking up the double corn shells and trying to shove all the deliciousness into my mouth at once, I took her advice. I separated the two corn tortillas and distributed the filling as evenly as possible into each. Two for one, and a clean dress at the end of my meal! It was a win-win.
The tacos were delicious. No nonsense, no unnecessary ingredients, simple, fresh, and relatively light for a taco. I loved my taco, but the next time I stop by I am definitely ordering the burrito bowl. At a mere $9, the burrito bowl caught my eye on my way out of Tallulah’s Taqueria. The bright colored ingredients were arranged in concentric circles with a large dollop of homemade guacamole in the center… who can resist that? Upon ordering I chose to stray away from the burrito bowl in favor of some carbs and the fear of being hungry later on… but honestly, this seems to be the largest plate on the menu!
Tallulah’s Taqueria treats ingredients and customers with respect. From the interior to the tacos, it is clear that this restaurant cares about quality and pays attention to details. I will be back soon for a burrito bowl and a churro for dessert.
Gracias, Tallulah.
Know another great spot for tacos in Rhode Island?
Tallulah’s Taqueria 146 Ives St. Providence, RI
