The Mexican taqueria is becoming more commonplace around the Pacific Northwest, but Paco’s Tacos is a standout because of their homemade food, stunning quality, and exciting variety.
Paco’s Tacos is offset from the road sandwiched between several stores located at 4520 Lacey Blvd. SE Lacey, WA 98503. Their sign is visible from the road with its multicolor writing and fun Mexican flare. Walk inside the restaurant and the experience begins.
As soon as you walk in the door the ordering counter is the first thing in sight. Visits the counter first and take a look at the sign above it to choose between the vast menu they have available. Inset into the counter is a salsa bar available to the customers for their choice of salsa refills, and standing behind the counter is one of the many kind staff members waiting to take your order.
After ordering customers are free to choose to sit where they like. Any drinks that were ordered are brought to the table first accompanied by homemade chips and salsa. The salsa is mild to start as there are many more to choose from when you desire.
The chips were simply delightful. They were thicker and crispier than most chips and were less greasy than that of a different restaurant. The salsas ranged from a mild to spicy pico de gallo. They were both fresh and crunchy while maintaining that natural flavor, and the spicier of the two was amped up by what is known as the ghost chili.
Next came the ordered food. I had the opportunity to try a few different items off of the menu including the homemade pork tamales, fish tacos, and their wet burrito.
It is uncommon to see tamales on the menu of a taqueria because of their complex and long cooking process. Their creators have to make the masa (corn meal substance), the pork, wrap them, and cook them. Usually they are steamed over an extended period of time to achieve that moist, cake-like consistency on the outside and the tenderness with the meat on the inside.
This tamale exceeded the standards of the Mexican treat and excited me for the rest of the food.
The fish tacos were different from the stereotypical fish, cabbage, and tarter sauce tacos found in most establishments. Paco’s fish tacos were a combination of two palm-sized corn tortillas, lightly fried tilapia, lettuce, tomato, cheese, and a homemade sauce on top. The sauce was creamy, citrusy, and peppery all of which made for a perfect accompaniment to the tacos.
Last but definitely not least was the wet burrito that Paco’s Tacos is known for. When a student at Pierce College referred me to the restaurant, I was told that the wet burrito was the most popular. Instead of being eaten by hand, a wet burrito has to be eaten with a fork because it is covered in sauce.
The sauce could be most likened to that of an enchilada but it was milder and allowed all of the flavors from the burrito itself to come through. They had a vegetable, a shrimp, and a chilli rell wet burrito.
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