Tiny but Terrific

I first ate at Taco Buddha on their opening day in August, 2017. Their menu was simple and the food packed with incredible flavor. Even so, the limited parking and dinky-space were troubling.

But owner Kurt Eller didn’t see those as handicaps. He saw his tiny taco shop simply as “encompassing a small footprint.”

Now with their addition of a patio, the “small footprint” has become a “bigfoot.” Since COVID, the restaurant has taken on more of a street cafe look with the addition of a covered patio, that gets enclosed during the winter months. More space; more customers. 

Quaint Neighborhood Cafe

In case you’ve missed it while in University City, the neighborhood cafe bumps up against Cursed Bike and Coffee Shop on Pershing. Since it’s located along the route I drive to my condo, I pass there often.

If it’s noon-ish, I look to see if there’s space in the parking lot or on the street. I do best mid-afternoon, when the lunch bunch thins out. For those wanting greater camaraderie, evenings are perfect.

When I see a place like Taco Buddha outdoing its size, I think of Yogi Berra’s quote about his favorite restaurant: “It’s so crowded no one goes there anymore.”

Taco Buddha has a distinctive Southwestern point of view.

September’s Taco of the Month is The Cholula made with braised chicken in a tomatillo-tomato-chile-onion sauce, cabbage, citrus-pickled red onions, avocado, cotija cheese, and cilantro on corn tortilla. The entire menu is gluten-free, except for the flour tortillas. No peanuts, peanut oil, or soy oil is used.

My Two Taco Lunch

The Thailand: Braised brisket grilled with red onions and cilantro, red chili crema, slaw, cotija cheese on flour tortilla. (Right) The Baja: Mexican crispy-battered fish, slaw, and Baja special sauce.

Eclectic Tacos and More

Tom caps his tacos with a squeeze of lime.

When my two tacos arrived—which they did quickly—I recalled how messy they were to eat. Though each taco comes swaddled in a double tortilla, there’s still some overflow. These are not skimpy tacos.  

My choice this day was The Thailand Taco (shown above) along with The Baja, a flavorful fish version. My favorite—the fish—brimmed with goodness from the zippy sauce.

The traditional South of the Border wrappers cradle some serious fusion: Thai, Indian, Mexican, Texan, and Southwestern.

While tacos lead the parade, there’s also quesadillas, fried rice and beans, salad, street corn, Texas sheet cake, and Texas pralines, as well as wines, cocktails, beers, and margaritas. Also Mexican Coca Cola. But no iced tea! Ahh, c’mon, guys, get with the iced tea. 

The Nashville: Fried chicken with New Mexico chile, pimento cheese, buttermilk dressing, citrus-pickled red onions, romaine, flour tortilla.

Mexican Street Corn

Pull Over on Pershing

The floral lined patio makes for an inviting entrance. 

Taco Buddha: Corner of Pershing and Jackson in U City. Hours: Tue-Thu 11a to 8:30p. Fri 11a-9p. Sat 11a-9p. Patio open first-come, first served.  Breakfast Tacos, Sat 10a-1:30. Take out and curbside pickup. Owner: Kurt Eller.