About This Business
1782 4th St, Berkeley, CA 94710-1711, US
About This Business
Tacubaya is a casual counter service taqueria located in the 4th Street shopping district of Berkeley, California. The restaurant is named after the neighborhood in Mexico City where famed architect Luis Barragan lived, reflecting the blend of traditional and modern elements that define its cuisine. With a focus on respecting tradition while offering a fresh take on beloved dishes, Tacubaya brings the flavors of Mexico's street vendor stands and home kitchens to the heart of Berkeley. The taqueria's menu features a range of traditional dishes, including sopa de tortilla, tacos al pastor, and tamales con verduras, all made with the same care and simplicity that characterizes Barragan's architectural style. Tacubaya is open seven days a week, with hours of operation from 11am to 8pm Monday through Friday, and 10am to 8pm on weekends. The restaurant also offers happy hour specials from 3pm to 6pm, Monday through Friday, and brunch options from 11am to 2pm on weekdays and 10am to 3pm on weekends. For those looking to enjoy Tacubaya's cuisine from the comfort of their own homes, the restaurant is available on Uber Eats and DoorDash, or customers can order directly through the restaurant's website. Additionally, Tacubaya offers reservations and catering services for special occasions and events. With its commitment to traditional Mexican cuisine, modern convenience, and community engagement, Tacubaya has become a staple of the Berkeley dining scene, attracting visitors from across the Bay Area and beyond. Whether you're a longtime resident or just visiting, Tacubaya invites you to experience the authentic flavors of Mexico in a warm and welcoming atmosphere.
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Customer Review
The 17-Minute Wait That Shattered My Faith in Berkeley's Mexican Scene
I stopped by Tacubaya on a Tuesday at 2:47 pm, and what transpired was nothing short of a culinary catastrophe. The line, which curled around the block like a snake ready to strike, moved at a glacial pace - 17 minutes to be exact. As I waited, I observed the kitchen staff scrambling to keep up with the demanding pace, their movements a testament to the chaos that lay ahead. The sopa de tortilla, a dish I've come to revere, was an unmitigated disaster - the tortilla chips were stale, the broth lacked depth, and the cheese was congealed into an unappetizing mass. The tacos al pastor, which I had been craving all day, were a travesty - the meat was dry, the pineapple was canned, and the tortilla was soggy. As I left the restaurant, defeated and demoralized, I couldn't help but wonder if Tacubaya had lost its way. The modern take on traditional Mexican cuisine, which had once been the restaurant's hallmark, now felt like a hollow shell, a mere imitation of the real thing. Perhaps it was an off day, but my experience was a resounding disappointment, a stark reminder that even the most revered institutions can falter. Until Tacubaya regains its footing, I'll be taking my business (and my appetite) elsewhere.
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