It’s the story of one man’s madness and, like all madness, it begins with an obsession.


Wicked Fresh. Wicked Flavor. Wicked Good.

We’re fiercely committed to sourcing only the finest ingredients available within our markets when possible. Wicked Taco’s signature tortillas and crave-inducing salsas are made fresh daily and second to none. In fact, you might say we’re craft brewers for tacos and we actively support local food-based initiatives on the campuses and in the communities we call home. That’s not just good, that’s wicked good! Because when your name is Wicked Taco, you gotta own it.


For over three years Tico scoured the country — coast to coast, crossing mountains, valleys and plains. From urban markets to small farm towns, he met genuine people and experienced vastly different places that would forever change his life. As the miles amassed, what began as a simple journey became a pilgrimage driven by his singular passion… TACOS.


Not just any tacos, but the perfect tacos — the most authentic possible, bursting with exciting flavors and spices. That’s what drove Tico mad as he searched far and wide, high and low for the holy grail of taco perfection – The Wicked Taco. But he couldn’t find it, so he decided to make his own. Using only the finest natural ingredients and served on fresh homemade tortillas, every Wicked Taco is a soft shell tale of Tico’s wickedlicious adventure. You, too, could go on a search for the perfect tacos… or you could spare yourself the madness and share in ours.

Wicked Fresh. Wicked Flavor. Wicked Good.


Taco Trivia

  • Last year Americans ate over 4.5 billion tacos.
  • The word Taco means “flat,” which is what the Aztecs called this food form when the Spanish arrived. A taco is simply anything eaten on a soft tortilla.
  • Pico de Gallo is also called salsa heuvona, “lazy salsa,” for its simplicity in preparation (no roasting or blending).
  • The agave plant is very kind to us. Not only does it provide us with the base for tequila, but it also makes a perfectly natural sweetener called agave nectar. Agave syrup is incredibly sweet, and a little goes a long way.
  • Austin, Texas, is known as the breakfast taco capital of the world. The commercialization of breakfast tacos began in the early 1980’s, starting at the Tamale House on Airport Road, Austin.
  • Mole Poblano: Called the national dish of Mexico. Modern mole is a mixture of ingredients from North America, Europe and Africa, making it the first international dish created in the Americas. Mole means “sauce.” Common ingredients include peppers, nuts, sesame seeds, chocolate, garlic, cinnamon and even raisins.
  • Agua Fresca: Made popular by street vendors in Mexico. Agua fresca is a combination of fruits, flowers and herbs with citrus, sugar and water. It is the Mexican version of lemonade.
  • Migas means “crumbs.” A Tex-Mex breakfast favorite featuring scrambled eggs, tortilla strips, peppers and onions. In some areas, it is traditionally eaten during Lent.
  • Psycho Billy Cadillac: A term made famous by Johnny Cash in his last #1 song on the Billboard Hot Country Singles, “One Piece at a Time.”
  • Habanero: A variety of the chili pepper measuring in between 80,000 and 600,000 Scoville units… ouch!
  • Hatch Green Chili: A specific variety of pepper grown in the Hatch Valley stretching north and south of the Rio Grande in New Mexico. It is the official state vegetable of New Mexico, and Hatch is considered the chili capital of the world. Hatch, New Mexico holds the world’s largest chili at a whopping 17 inches.