The GOODS from Cartel Taco

Vancouver, BC | Granville & Dunsmuir never smelled so good! As of this week, we’re no longer at Dunsmuir & Hamilton and have headed a few blocks west for our weekday lunches. Monday to Friday, 11:30am to 3:00pm, we’ll be moving out pork and beef bulgogi tacos by the hundreds by Pacific Centre, Holt Renfrew and AI Culinary. We’re still fast, healthy, crazy delicious and made with love, so stop in for lunch at the new spot or come find us Saturdays at the West End Farmers Market.

Details

Web: www.carteltaco.ca
Email: [email protected]
Facebook: www.facebook.com/carteltaco
Twitter: www.twitter.com/carteltaco

Gallery

Location

Granvill & Dunsmuir (effective August 2011)

The People That Make It Happen

James Iranzad – Partner (center)
Joel Watanabe – Chef/Partner (right)
Jesse Grasso – Chef/Partner (left)

About Cartel Taco

Cartel Taco is the first project by the Cartel Street Food Company, the rolling obsession of its three founders and their collective forty years of restaurant life. Cartel Taco specializes in hand-making Mexican fusion tacos, using quality meats prepared in the traditional Korean style of Bulgogi. Using grass-fed, free range beef ribeye from Pemberton Meadows Farm and free range pork from Fraser Valley Farms, our meat is marinated and braised before being barbecued and served quickly to order on freshly baked corn tortillas with finely chopped onion, cilantro & kimchi accompaniment. All Cartel ingredients are made or sourced locally, including our kimchi and hand-made tortillas (safe for gluten-free diets), and our amazing salsas are prepared from scratch daily in the Cartel kitchen. For the summer season we’ll also have an excellent fresh papaya salad with kimchi vinaigrette & toasted pumpkin seeds.

Video

Reviews

“…these are solid fusion tacos that are priced right…” – Alexandra Gill

“With Cartel Taco, it’s like Korea and Mexico had gone and eloped and found happiness.” – Mia Stainsby

“I was thrilled by the unique flavours and aromas. Almost as good are the prices” – Andrew Morrison