Taco Chelo in Downtown Phoenix, known for its innovative yet authentic approach to Mexican cuisine, is now offering a weekend brunch program. The modern taqueria serves brunch Saturdays and Sundays, from 11 a.m. to 3 p.m.
Restaurateur Aaron Chamberlin, Chef Suny Santana and artist Gennaro Garcia joined forces to open Taco Chelo in 2018. The restaurant is known for its small yet mighty menu featuring tacos with hand-pressed, made-to-order tortillas in addition to salads, tortas and cocktails. Chef Santana draws inspiration from his family’s culinary heritage and cooking methods, infusing each menu item with their rich traditions. With the launch of the new brunch program, these time-honored culinary practices will shine, presenting a fusion of classic Mexican flavors with a contemporary twist.
Taco Chelo offers a casual dining experience that breaks away from a traditional sit-down restaurant. Customers can browse the menu and place their orders at the front counter or opt for full-service dining at the bar. Upon entering Taco Chelo, guests are greeted by vibrant Spanish music flowing throughout the indoor-outdoor space, setting the stage for a lively brunch experience.
Taco Chelo’s brunch menu promises an array of Mexican breakfast classics in addition to its standard menu items. Among the new offerings are chilaquiles served with a choice of red or green salsa, accompanied by refried beans and topped with crema, cotija cheese, onions, radish and cilantro. Diners have the option to enhance the dish with meat of their choice or eggs cooked to their liking. Once served, the chips are generously coated in salsa yet still have the perfect crunch. When cut, the egg yolk mixes perfectly with the salsa, further enriching the flavor. Another highlight is the huevos rancheros, featuring two sunny-side-up eggs atop a corn tortilla laying on a bead of refried beans and garnished with salsa, cheese and fresh cilantro.
A brunch menu isn’t complete without a classic breakfast burrito. Choose from the Devil’s Mess Burrito or Suny’s Burrito. The Devil’s Mess is filled with eggs, spinach, chorizo, Fresno chiles and onions, served with fire-roasted salsa on the side. Alternatively, guests can indulge in Suny’s burrito made with eggs, carne asada, potatoes, avocado, pico de gallo and cheese.
For more information, visit tacochelo.com.
501 E. Roosevelt St.
Phoenix, AZ 85004