Zacatacos is one of those taquerias that have their carne asada recipe down to a T.
Needless to say, its name is a playful variation of the Mexican state of Zacatecas, long known for its livestock raising and meat-centered dishes.
Their grilled flank steak—or falda de res—is usually chopped chunky and steaming fresh, with bits of char on it, and perfect in tortas, burritos, gorditas, tacos (in what appear to be El Milagro tortillas), and even their underrated taco salad, aka taco bowl.
I recommend onion, cilantro, and red salsa as the only toppings on the meat in order to better appreciate the flavor.
The original location opened in 1996 and has maintained the signature look resembling a food shack for nearly thirty years. Right before COVID hit, though, they expanded the restaurant to allow for a larger, brighter seating area with mounted TVs and a music box.
As the demand for pick-up orders increased dramatically during the pandemic, they were pushed to expand their parking space into an adjacent lot and to work on providing fast service.
Some customers have said in restaurant reviews that the focus on carry-out has ended up hurting their indoor eating experience. I have yet to verify that, as I’m always ordering by phone and picking up at the door in a relatively quick fashion.
While I’ve eaten at the other Zacatacos locations, I appreciate watching the choreography of cooks in the kitchen (to the left of the entrance) at the Zacatacos on Pulaski.
Other popular options on their menu are their variety of breakfast dishes, like chilaquiles, especially on the weekends, and their 100% freshly squeezed juices.
And you can’t forget the flan!
Zacatacos, 5925 S. Pulaski Rd. Sunday-Thursday, 9am-10pm and Friday-Saturday 9am-11pm. (773) 581-9481.