mission taco st. charles Archives

Fiesta time with family and friends at Mission Taco Joint in the Loop.

“Passports? We don’t need no stinking passports.” For a mini-Mexican vacation, all you have to do is grab a friend, or two, and head for Mission Taco.

But if someone says, “I’ll meet you at Mission Taco,” you might want to respond, “Which one?” The flagship location in the Delmar Loop has some spiffy spinoffs in Soulard, the CWE and St. Charles. All the better for enjoying their hand-crafted tacos in the location nearest you.

On weekends, the Loop is usually a panorama of under 35s, but the evening was early and the age-range still diverse when I was there on Friday. As our group waited to be seated, we spent the time at the bar/waiting area next door to the Mexican restaurant. In no time at all, a server came to fetch us to our table in the dining room.

Mission Taco’s auxiliary bar/waiting room/order pick up area.

Cute sign pointing toward the taco-maker in the window.

A photo taken from the sidewalk as taco shells were being made and cooked on the griddle. (The surrounding reflection in the window is of the building across the street.)

The bustling dining room was colorful and comfortable without being too kitschy. Some restaurants are able to create an atmosphere that compliments the food they serve. The brothers Tilford (Adam and Jason) have done just that. I had the feeling that I had been in this very cantina in Guadalajara, or was it Tulum? Hmm. . . how were they able to transport that South of the Border vibe into the heart of University City? Amazing!

A Menu on a Mission

I picked up a menu and read the amusing note on the front: “If someone says you eat at Mission Taco too much, then cut that person out of your life. You don’t need that kind of negativity.”

I watched as skilled servers weaved their way between customers and tables, delivering tortas on Mexican-style bread, tacos in v-shaped holders, and burritos the size of a brick. Each of us had our favorite menu item, so we made our selections quickly. But we chose to share a rack of tacos, street corn, and a bowl of guac and chips. Olé! Our taste buds were headed for a Mexican holiday!

A menu on a mission

Guacamole and Chips with smashed avocado, seasoned with sea salt, topped with pico de gallo and queso fresco.

The Veggie Torta, wood-fire grilled portobello mushrooms, arugula, Chihuahua cheese, poblano rajas, smashed black beans and chipotle aioli. Served with chile crusted potato fries.