Menu

TO SHARE

CEBOLLITAS PREPARADAS… $5.99
Grilled spring onions with lime juice, Worcestershire, Maggi, salt.

CHICHARRON DE QUESO… $7.99
Griddle-toasted Gouda cheese crisp. Served with a side of guacamole for dipping.

QUESO FUNDIDO CON CHORIZO… $9.99
Oaxaca cheese fondue topped with crumbled Mexican sausage. Served with warm flour tortillas, fresh guacamole, and roasted salsa verde.

TRIO DE QUESADILLAS… $7.99
Similar to an empanada, these “Mexico City-style” quesadillas are stuffed with:
• melted Oaxaca
• pork chicharron and cheese
• mushrooms and cheese


GUACAMOLE (FOR TWO OR MORE PEOPLE)… $10.99
Our house recipe combines ripe avocados with cilantro, chile, tomatoes, and lime. Served with your choice of tortilla chips or crispy pork chicharron.

TAQUITOS(FLAUTAS)… $7.99
Three crispy rolled chicken or cheese tacos topped with cotija cheese, Mexican sour cream, and shredded lettuce. Served with guacamole and roasted salsa verde.

WAPO TACO SAMPLER PLATTER… $19.99
Trio de quesadillas, taquitos, guacamole and chicharron de queso.
specialties

GRINGA… $10.99
Pastor and melted cheese on top of two warm flour tortillas with onions, cilantro, and pineapple. Served with a side of guacamole and salsa morita.

VOLCAN… $10.99
Crispy corn tostadas topped with melted manchego cheese and steak. Served with a side of guacamole.

WAPA… $12.99
Warm pita bread stuffed with steak and melted manchego cheese. Served with a side of guacamole.

PREMIUM RIB-EYE TACOS… $14.99
Charcoal-grilled Black Angus steak. Served with a side of avocado, cilantro, onions, and roasted salsa verde.

BAJA SHRIMP TACOS… $13.99
Grilled shrimp, bacon, and melted manchego cheese. Topped with pico de gallo, avocado, and creamy chipotle sauce.

COSTRA… $13.99
Steak encased in cheese, grilled until gooey and crispy on the outside. Served on two flour tortillas with a side of guacamole.

TACOS
OUR CORN TORTILLAS ARE MADE IN HOUSE DAILY. 2 TACOS PER ORDER.

CARNE ASADA… $9.99
Charcoal-grilled steak with roasted chiles and onions, avocado, and cilantro.

COCHINITA… $8.99
Pork shoulder marinated in achiote and spices for 24 hours, slow-cooked until fork-tender. Topped with habanero and pickled onions.

CAMPECHANO… $9.99
The meat lover’s taco: a combination of skirt steak, chorizo, and crispy pork chicharrón grilled with salsa especial.

CARNITAS… $7.99
Pork belly and shoulder, slow-cooked in its own juices. The moist and tender meat is topped with crunchy chicharrón, cilantro, and onion.

PASTOR… $8.99
Mexico City’s signature dish: Marinated meat in a mixture of spices, slowly roasted and sabered from the spit into warm corn tortillas. Topped with juicy pineapple, cilantro, and onion.

LA BOMBA… $8.99
Grilled cactus and chorizo, cooked with melted manchego cheese. Served with pico de gallo, Mexican sour cream, and guacamole.

BAJA FISH… $9.99
Beer-battered Mahi Mahi with jalapeño salsa, lettuce, chipotle crema, and guacamole. Served on warm flour tortillas.

ROSARITO SHRIMP… $10.99
Charcoal-grilled shrimp with beans, yellow rice, chipotle crema, and guacamole. Served on warm flour tortillas.

GRILLED VEGETABLES… $7.99
Mushrooms and cactus with melted manchego cheese. Served with guacamole, pico de gallo and roasted chiles with onions.
SIDES

GUACAMOLE… $2.99
Ripe avocados with cilantro, chile, tomatoes, and lime.

ESQUITES (GRILLED CORN)… $2.99
Tossed with chile-lime mayo, served off the cob.

ARROZ A LA MEXICANA… $2.99
Seasoned rice fried with carrots, squash, and corn.

FRIJOLES CHARROS (COWBOY BEANS)… $2.99
Mexican pinto beans cooked with jalapeño, chorizo, crispy bacon, and chicharron.

CHILES TOREADOS…$2.99
Roasted serrano peppers and spring onions, seasoned with lime juice, Worcestershire, Maggi, and salt.

OUR SALSAS
MADE IN HOUSE DAILY WITH THE FRESHEST INGREDIENTS.

PICO DE GALLO
Ingredients: Chopped tomato, onions, serrano peppers, cilantro, lime and salt
Spice Level: Mild


VERDE AVOCADO
Ingredients: Tomatillo, avocado and serrano peppers
Spice Level: Mild


SALSA VERDE ASADA
Ingredients: Roasted tomatillo, onions, serrano peppers and fresh cilantro
Spice Level: Mild


SALSA MORITA
Ingredients: Chipotle, tomatillo and morita peppers
Spice level: Spicy


SALSA DE MOLCAJETE
Ingredients: Roasted tomatillo, tomato, serrano and arbol peppers
Spice Level: Spicy


XINEPEC (PICKLED ONIONS)
Ingredients: Pickled purple onions, oregano and Habanero.
Spice Level: Spicy


SALSA ESPECIAL… $0.99
Ingredients: A combination of three house made salsas warmed on the griddle
Spice Level: Spicy

*Ask your waiter for this salsa
beverages

AGUAS FRESCAS… $2.49
• Horchata
Milky rice drink with cinnamon and vanilla
• Jamaica
Hibiscus flower punch


BOTTLED WATER… $2.49
• Aqua Panna
• San Pellegrino


FOUNTAIN SODA… $2.49

MEXICAN SODA… $2.99
• Coca-Cola
• Fanta
• Sprite
• Jarritos
• Boing


COFFEE… $2.99
• Americano
• Expresso
• Capuchino


BEER… $4.49
• Draft
Corona light, XX Ambar, Pacifico, and Modelo Especial
• Bottle
Negra Modelo, Corona, Victoria
*Ask your server for our selection of local craft beer


MICHELADAS… $4.99
• Clásica
Beer and lime, served in a salt-rimmed glass with ice.
• Michelada Cubana
Like the clasica, with the addition of Maggi, Worcestershire, and Cholula.
• Michelada con Clamato
Beer, lime, Maggi, Worcestershire, Cholula, and clamato (tomato juice with clam)

DESSERTS

“THE IMPOSSIBLE”… $5.49
Half flan, half brownie.

COCONUT FLAN... $5.49

TRES LECHES CAKE... $5.49

SEASONAL FRUIT POPSICLES FROM "LA MICHOACANA"(TWO PER ORDER)... $5.49


Menu

TO SHARE

CEBOLLITAS PREPARADAS… $5.99
Grilled spring onions with lime juice, Worcestershire, Maggi, salt.

CHICHARRON DE QUESO… $7.99
Griddle-toasted Gouda cheese crisp. Served with a side of guacamole for dipping.

QUESO FUNDIDO CON CHORIZO… $9.99
Oaxaca cheese fondue topped with crumbled Mexican sausage. Served with warm flour tortillas, fresh guacamole, and roasted salsa verde.

TRIO DE QUESADILLAS… $7.99
Similar to an empanada, these “Mexico City-style” quesadillas are stuffed with:
• melted Oaxaca
• pork chicharron and cheese
• mushrooms and cheese


GUACAMOLE (FOR TWO OR MORE PEOPLE)… $10.99
Our house recipe combines ripe avocados with cilantro, chile, tomatoes, and lime. Served with your choice of tortilla chips or crispy pork chicharron.

TAQUITOS(FLAUTAS)… $7.99
Three crispy rolled chicken or cheese tacos topped with cotija cheese, Mexican sour cream, and shredded lettuce. Served with guacamole and roasted salsa verde.

WAPO TACO SAMPLER PLATTER… $19.99
Trio de quesadillas, taquitos, guacamole and chicharron de queso.
specialties

GRINGA… $10.99
Pastor and melted cheese on top of two warm flour tortillas with onions, cilantro, and pineapple. Served with a side of guacamole and salsa morita.

VOLCAN… $10.99
Crispy corn tostadas topped with melted manchego cheese and steak. Served with a side of guacamole.

WAPA… $12.99
Warm pita bread stuffed with steak and melted manchego cheese. Served with a side of guacamole.

PREMIUM RIB-EYE TACOS… $14.99
Charcoal-grilled Black Angus steak. Served with a side of avocado, cilantro, onions, and roasted salsa verde.

BAJA SHRIMP TACOS… $13.99
Grilled shrimp, bacon, and melted manchego cheese. Topped with pico de gallo, avocado, and creamy chipotle sauce.

COSTRA… $13.99
Steak encased in cheese, grilled until gooey and crispy on the outside. Served on two flour tortillas with a side of guacamole.

TACOS
OUR CORN TORTILLAS ARE MADE IN HOUSE DAILY. 2 TACOS PER ORDER.

CARNE ASADA… $9.99
Charcoal-grilled steak with roasted chiles and onions, avocado, and cilantro.

COCHINITA… $8.99
Pork shoulder marinated in achiote and spices for 24 hours, slow-cooked until fork-tender. Topped with habanero and pickled onions.

CAMPECHANO… $9.99
The meat lover’s taco: a combination of skirt steak, chorizo, and crispy pork chicharrón grilled with salsa especial.

CARNITAS… $7.99
Pork belly and shoulder, slow-cooked in its own juices. The moist and tender meat is topped with crunchy chicharrón, cilantro, and onion.

PASTOR… $8.99
Mexico City’s signature dish: Marinated meat in a mixture of spices, slowly roasted and sabered from the spit into warm corn tortillas. Topped with juicy pineapple, cilantro, and onion.

LA BOMBA… $8.99
Grilled cactus and chorizo, cooked with melted manchego cheese. Served with pico de gallo, Mexican sour cream, and guacamole.

BAJA FISH… $9.99
Beer-battered Mahi Mahi with jalapeño salsa, lettuce, chipotle crema, and guacamole. Served on warm flour tortillas.

ROSARITO SHRIMP… $10.99
Charcoal-grilled shrimp with beans, yellow rice, chipotle crema, and guacamole. Served on warm flour tortillas.

GRILLED VEGETABLES… $7.99
Mushrooms and cactus with melted manchego cheese. Served with guacamole, pico de gallo and roasted chiles with onions.
SIDES

GUACAMOLE… $2.99
Ripe avocados with cilantro, chile, tomatoes, and lime.

ESQUITES (GRILLED CORN)… $2.99
Tossed with chile-lime mayo, served off the cob.

ARROZ A LA MEXICANA… $2.99
Seasoned rice fried with carrots, squash, and corn.

FRIJOLES CHARROS (COWBOY BEANS)… $2.99
Mexican pinto beans cooked with jalapeño, chorizo, crispy bacon, and chicharron.

CHILES TOREADOS…$2.99
Roasted serrano peppers and spring onions, seasoned with lime juice, Worcestershire, Maggi, and salt.

OUR SALSAS
MADE IN HOUSE DAILY WITH THE FRESHEST INGREDIENTS.

PICO DE GALLO
Ingredients: Chopped tomato, onions, serrano peppers, cilantro, lime and salt
Spice Level: Mild


VERDE AVOCADO
Ingredients: Tomatillo, avocado and serrano peppers
Spice Level: Mild


SALSA VERDE ASADA
Ingredients: Roasted tomatillo, onions, serrano peppers and fresh cilantro
Spice Level: Mild


SALSA MORITA
Ingredients: Chipotle, tomatillo and morita peppers
Spice level: Spicy


SALSA DE MOLCAJETE
Ingredients: Roasted tomatillo, tomato, serrano and arbol peppers
Spice Level: Spicy


XINEPEC (PICKLED ONIONS)
Ingredients: Pickled purple onions, oregano and Habanero.
Spice Level: Spicy


SALSA ESPECIAL… $0.99
Ingredients: A combination of three house made salsas warmed on the griddle
Spice Level: Spicy

*Ask your waiter for this salsa
beverages

AGUAS FRESCAS… $2.49
• Horchata
Milky rice drink with cinnamon and vanilla
• Jamaica
Hibiscus flower punch


BOTTLED WATER… $2.49
• Aqua Panna
• San Pellegrino


FOUNTAIN SODA… $2.49

MEXICAN SODA… $2.99
• Coca-Cola
• Fanta
• Sprite
• Jarritos
• Boing


COFFEE… $2.99
• Americano
• Expresso
• Capuchino


BEER… $4.49
• Draft
Corona light, XX Ambar, Pacifico, and Modelo Especial
• Bottle
Negra Modelo, Corona, Victoria
*Ask your server for our selection of local craft beer


MICHELADAS… $4.99
• Clásica
Beer and lime, served in a salt-rimmed glass with ice.
• Michelada Cubana
Like the clasica, with the addition of Maggi, Worcestershire, and Cholula.
• Michelada con Clamato
Beer, lime, Maggi, Worcestershire, Cholula, and clamato (tomato juice with clam)

DESSERTS

“THE IMPOSSIBLE”… $5.49
Half flan, half brownie.

COCONUT FLAN... $5.49

TRES LECHES CAKE... $5.49

SEASONAL FRUIT POPSICLES FROM "LA MICHOACANA"(TWO PER ORDER)... $5.49


Locations
and Hours



CORAL GABLES, FL
Hours:
Mon-Fri: 11.30 am - 10 pm
Sat-Sun: 12 pm - 10 pm

Address:
2526 Ponce de Leon Blv
Coral Gables, FL
33134

Phone:
786.452.9634

HALLANDALE BEACH, FL
Hours:
Sun-Thurs: noon - 10pm
Fri - Sat: noon - 11pm

Address:
1955 E. Hallandale Beach Blvd, First Floor
Hallandale Beach, Florida
33009

Phone:
954 456 6969



Locations
and Hours



CORAL GABLES, FL
Hours:
Mon-Fri: 11.30 am - 10 pm
Sat-Sun: 12 pm - 10 pm

Address:
2526 Ponce de Leon Blv
Coral Gables, FL
33134

Phone:
786.452.9634

HALLANDALE BEACH, FL
Hours:
Sun-Thurs: noon - 10pm
Fri - Sat: noon - 11pm

Address:
1955 E. Hallandale Beach Blvd, First Floor
Hallandale Beach, Florida
33009

Phone:
954 456 6969



Gallery



Gallery



About Us

Wapo Taco’s roots go back to 1962 when our first Taqueria opened its doors in Mexico City with our pioneer charcoal grilled tacos. The famous "Tacos al Carbón," which were our original creation, have now become the culinary staple of Mexico City.

Our new concept was born to address the limited offering of authentic Mexican taquerias around the world. Considered the pioneers of charcoal grilled tacos, and concerned about the world’s mistaken perception of Mexican food, we decided to set the record straight and bring a piece of Mexico City’s genuine flavor to Miami at Wapo Taco.

A Taqueria is a place for all. Likewise, Wapo Taco is a place for diversity: our inviting, relaxed environment, our authentic and delicious assortment of signature dishes made with fresh ingredients, and our unique flavor, guarantee to satisfy any appetite.

Come prepared to taste the essence of Mexico’s street food in our charcoal grilled ingredients, handmade tortillas and our salsas made daily from scratch, all crafted through our expertise earned after more than 50 years of hard work. Get ready to travel to Mexico City by tasting the authentic Taqueria: Wapo Taco!


About Us

Wapo Taco’s roots go back to 1962 when our first Taqueria opened its doors in Mexico City with our pioneer charcoal grilled tacos. The famous "Tacos al Carbón," which were our original creation, have now become the culinary staple of Mexico City.

Our new concept was born to address the limited offering of authentic Mexican taquerias around the world. Considered the pioneers of charcoal grilled tacos, and concerned about the world’s mistaken perception of Mexican food, we decided to set the record straight and bring a piece of Mexico City’s genuine flavor to Miami at Wapo Taco.

A Taqueria is a place for all. Likewise, Wapo Taco is a place for diversity: our inviting, relaxed environment, our authentic and delicious assortment of signature dishes made with fresh ingredients, and our unique flavor, guarantee to satisfy any appetite.

Come prepared to taste the essence of Mexico’s street food in our charcoal grilled ingredients, handmade tortillas and our salsas made daily from scratch, all crafted through our expertise earned after more than 50 years of hard work. Get ready to travel to Mexico City by tasting the authentic Taqueria: Wapo Taco!



Catering

Wanna have Wapo come to you?
Please fill in the following form. Include your full address, phone number, approximate number of attendees, date and time of event.




Catering

Wanna have Wapo come to you?
Please fill in the following form. Include your full address, phone number, approximate number of attendees, date and time of event.



News

What people taco-bout.

Wapo Taco Press and News Coverage.



Urban Daddy
Something to Taco ’Bout
A Taqueria with Some Street Cred
Read more
The year is 1962. One of the most notable taquerias in Mexico City, Taqueria El Farolito, opens its doors. They go on to conduct important work in taco technology and pioneer the art of charcoal-grilled tacos. Mexico promptly loses its sh*t.

Cut to 2014. They decide to share their tortilla trade secrets with the US, bringing their first stateside taqueria here. Well, to Hallandale Beach. It’s called Wapo Taco. And it’s open now.

There’s an all-around happy vibe happening here. Mostly because you’re about to eat tacos. But the festive ribbons, bright-orange tile and mariachi music definitely don’t hurt. (Take a look here, por favor.)
In fact, they set the tone for a laid-back post-cocktail-hour refueling session. One that’ll likely include a michelada to go with your charcoal-grilled tacos. Like the tacos de costilla, with sliced ribeye stuffed into tortillas.

Which, incidentally, are made on an authentic comal smuggled in by the chef directly from Mexico. The cops even stopped him on his way into the US.

You know contraband tortillas when you taste them.

South Florida Business J.
Taco chain debuts first U.S. location in South Florida
Read more
A new taqueria chain will debut its first U.S. location in Hallandale Beach this weekend.

The Wapo Taco! franchise is an American version of restaurant chain El Farolito, which serves tacos at over 20 locations in Mexico and has been in business for half a century, the Sun Sentinel reports. The owners of the restaurant chose to start their venture in South Florida because it's not as "saturated" with taquerias as other areas like Texas and California.
With an "Americanized" name, modern design and $500,000 investment, the owners of Wapo Taco! aim to serve traditional plates paired with sides like fresh salsa, chunky homemade guacamole and even MexiCoke, a Mexican version of the soft drink that is made with sugar cane instead of corn syrup.

The group expects to open a flagship location in Coral Gables this month, which will be three times as big as the 40-person location in Hallandale Beach. Another location at the Caesar's Palace Hotel & Casino in Las Vegas is also in the works.

Thrillist
WHERE TO GET THE 5 BEST NEW TACOS IN MIAMI
Read more
One of the most annoying things you have to explain to out-of-towners is that, no, tacos are actually NOT Cuban food. That makes finding a good taco in South Florida kinda tough. Luckily, we've done the work for you and rounded up the five best new tacos in Miami, all of which you should definitely try right now...

Sitting outside on Ocean Drive is usually just for tourists, but thanks to this laid-back Mexican joint slinging Mexican street tacos under cool, waterproof tents with flat-screens and jalapeño-infused margaritas, now you can do it too.

Authentic Mexican street tacos are great, but they're actually hard to get since it's not like food trucks, or even most restaurants, use charcoal grills like they do South-of-the-border. But this straight-from-Mexico-City joint that just landed in Hallandale does, so look for beautifully charred meats (and tortillas), including the rib eye in this sucka.

Broward’s best fast/casual Mexican joint might be angling for a spot at the concession stands at Sun Life next year since they just opened a brand-new second location next to Nova (and, conveniently, the Dolphins’ practice facility).
They're serving stuff that tastes like it came right out of an East LA taco shop, including trompo, sort of a Mexican take on gyro meat made of mixed steak and pork.

Yes, we understand it’s a barbecue joint. But remember that 1) these are the same people that started Lime, and 2) when was the last time you had anything at Swine that wasn’t immediately raved about on your Instagram? These new shrimp tacos, with house-made tortillas, grilled shrimp, chimichurri, roasted tomatoes & charred corn, are no exception.

Brett Chiavari -- the BC behind the B.C. Taco truck empire -- is sort of like the Bubba of South Florida tacos. Seriously, if you ask him what kind of stuff this place is serving he'll probably say, “chocolate tacos, bacon tacos, bahn mi tacos, chicken and waffle tacos, crème brûlée tacos, bacon & eggs tacos...” and eventually you just kind of stop listening and order this one, which tastes like dinner at Prime 112 on a tortilla.

Deco Drive
It's a slice of Mexico City in the middle of Hallandale.
Read more
If you're in the mood for tacos, you don't have to run for the border. We found a taco stand so authentic you'll think you've gone to Mexico. They're firing up the grill and cranking out the tortillas at Wapo Taco.

It's a slice of Mexico City in the middle of Hallandale.

From the bright decor to the charcoal grill, to the tacos el pastor, Wapo Taco is the real deal.

Francisco Musi: "We brought the Mexican flavor to Miami. We have the heritage of the 53-year-old taco chain in Mexico City."

No tex-mex here. Just traditional south of the border dishes like chicharon de queso and tacos al carbon, cooked on a red hot charcoal grill.

Francisco Musi: "We use charcoal. It brings this unique, kind of smoky flavor I think, it's a unique charcoal flavor."

Check out the "Volcans", loaded with grilled steak on crispy tostadas. And don't forget the sauce.

Francisco Musi: "This is how we serve every siongle taco and we hand pick onions as well."

"Costras" are made with Manchego cheese, cooked on the grill.
Francisco Musi: "He's doing a costra. Mexican manchego cheese, we put the meat inside then we roll it."

Or take your taste buds for a spin with the pork pastor.

Francisco Musi: "It's the Mexican gyros. It's meat that's been marinated overnight, you build it on this spinning spit and then you slowly roast it in these pastor ovens."

And don't forget the pineapple.

Francisco Musi: "It's full of flavor. It's very juicy tender, smoky and tangy.

Customer: "I had the tacos el pastor and it was really good. I lived in Mexico City for six years and it's just like them."

Customer: "This is an awesome place, this is our sixth time coming here."

With a second location planned in the Gables, Wapo Taco is bringing a taste of old Mexico to So-Flo.

Francisco Musi: "Just bring them a real authentic flavor, real taqueria and let them know this is the way we do it in Mexico City."

NatGeo Traveler
Miami al pastor
Read more
Probablemente Miami es una de las grandes ciudades de Estados Unidos en las que menos auge ha tenido la auténtica gastronomía mexicana, y pues es que también es de las pozas grandes ciudades en la que los mexicanos son minoría.
Wapo Taco. Lo más sorprendente de esta taquería es que al entrar a ella el comensal se siente en la Ciudad de México. Con un diseño moderno y colorido, tortillas de maíz hechas a mano, una cocina abierta en donde es posible sentarse en la barra para ver a los taqueros preparar la comida, y un sello inigualable de tacos al carbón, Wapo taco es sin duda la primera y verdadera taquería en el sur de Florida.

Sun Sentinel
Wapo Taco! opens first US restaurant in Hallandale

Read more
Dishes made al pastor and the smell of sizzling charcoal will mark the opening of Wapo Taco!, a new taqueria chain that debuts its first U.S. location in Hallandale Beach this weekend.

>The franchise is an American version of restaurant chain El Farolito, which serves tacos at over 20 locations in Mexico and has been in business for half a century.

"It's a family venture," said Luis Musi, a 28-year-old co-owner of Wapo Taco! whose uncles and other family members run El Farolito. "Older generations were used to Mexico and weren't interested in bringing it to the United States."

That changed when Emmanuel Garcia, a 32-year-old Puerto Rican chef and entrepreneur, visited one of El Farolito's locations in Mexico City and struck a deal with Musi, his cousin Francisco and two Mexican designers to bring the concept to American customers.

They chose to start their venture in South Florida because it's not as "saturated" with taquerias as other areas like Texas or California, according to Garcia.

"Florida has a huge Hispanic population, and there aren't a lot of independent restaurants like this one," said Garcia, who also owns the BurgerFi next to the taqueria, located in the Diplomat Mall on Hallandale Beach Blvd.

With an "Americanized" name, modern design and $500,000 investment, the owners of Wapo Taco! aim to serve traditional plates paired with sides like fresh salsa, chunky homemade guacamole and even MexiCoke, a Mexican version of the soft drink that is made with sugar cane instead of corn syrup.

The group expects to open a flagship location in Coral Gables this month, which will be three times as big as the 40-person location in Hallandale Beach. Another location at the Caesar's Palace Hotel & Casino in Las Vegas is also in the works.
In contrast to its Mexican counterpart, Wapo Taco! will feature table service as well as a bar-type seating area. "In Mexico, people just stand at the bar and order, and there is no host," said Luis Musi.

In order to incoporate the informal dining experience of Mexican taquerias, servers bring plates to customers as soon as they're ready to be eaten, instead of waiting for full orders to be delivered at once. This allows customers to share their foods and try different plates, most of which can be eaten without silverware, Garcia said.

"Tacos are a social food," he added.

The restaurant's colorful, pixel-inspired interior design was the work of Hector Esrawe and Ignacio Cadena, two Mexican designers who wanted to step away from the traditional look of El Farolito.

"We want to represent an image of Mexico where contemporary design also rules," Cadena said in a phone interview.

The walls of Wapo Taco! are inspired by weaving patterns of Oaxaca craftsmen, he said, and its branding caters to an American market accostumed to products that feel both authentic and new.

If you go

The new chain of taquerias will open its first U.S. location this weekend at 1955 Hallandale Beach Blvd. in Hallandale Beach, with a soft opening Friday and an official one Saturday. Another location will open in Coral Gables by the end of the year.

World City
Mexico's Wapo Taco! expands to South Florida
Read more
Add a restaurant chain from Mexico to the mix of international eateries in South Florida.

Wapo Taco! opened its first U.S. location at 1955 E. Hallandale Beach Blvd. in Hallandale Beach this month and plans a second site in Coral Gables soon.

The chain also aims to open in Las Vegas at Caesar’s Palace Hotel & Casino, the South Florida Sun Sentinel newspaper reported.

The franchise is an Americanized, more contemporary version of restaurant chain El Farolito, a family business with more than 20 locations in Mexico and operating since 1962. It serves such traditional Mexico fare as meats charcoal grilled, the newspaper said.

The taco chain came to South Florida through Emmanuel Garcia, a 32-year-old Puerto Rican chef and entrepreneur.
He visited one of El Farolito's locations in Mexico City and struck a deal with family members Luis Musi, his cousin Francisco and two Mexican designers for a U.S. version.

The group launched in South Florida, because it's not as "saturated" with taquerias as other U.S. areas like Texas or California, according to Garcia.

International restaurant chains recently opened in South Florida – spanning fast food, fast casual and even luxury dining – also include Canada’s Wok Box Fresh Asian Kitchen, Spain’s 100 Montaditos sandwich specialists, Brazil’s Giraffas steaks and burgers, Italy’s famed luxury Cipriani locales, Brazil's Shrimp House chain and Colombia’s coffee purveyors Juan Valdez Café, among others.

southflorida.com
Wapo Taco brings taqueria concept to Hallandale Beach
Read more
Will South Floridians, who are used to eating chimichangas, shredded cheddar and other Tex-Mex fare, embrace a Mexican taqueria?

I hope so. Because what the month-old Wapo Taco is doing in Hallandale Beach is rare in South Florida. Sure, there are some great Mexican joints in West Palm Beach and down south in Homestead, but Wapo Taco doesn't kowtow to American tastes or service while still delivering incredible tacos.

While there are a handful of tables when you walk in the door, most of the 40seats are at a U-shaped bar, where you grab a stool and watch the magic happen. In one part of the open kitchen, fresh corn tortillas are being made. They have a wonderful smoky flavor. A big chunk of pork hangs, gyros-style, in front of a hot rotisserie, where it's sliced by hand. You can watch as the signature tacos — tacos al carbon — are cooked over charcoal.

The walls and bar top are covered in so much bright-orange tile, you may feel as if you're having a "Brady Bunch" flashback. Even if you've never been to a Mexican taqueria, you know there's something authentic about this place.

The wait staff wears Wapo Taco trucker hats and answer questions and make recommendations. We ordered five dishes on one visit, and they arrived in no particular order.

A very simple guacamole ($7.99) with chips needed a bit more salt, but the avocado was incredibly fresh. Spring onions ($3.99) are grilled over charcoal and served in something called "Mexican jugo," which we came to understand tastes very much like Worcestershire sauce with an overwhelming flavor of tamarind. The onions are very good.

Then, came the tacos, which are served very plainly, three-to-an-order on white plates imprinted on the edge with "Wapo Taco."
The tortillas are not fried, and they're accompanied by four ramekins of condiments: marinated onions, avocado cream, pico de gallo and a pleasantly spicy, thick hot sauce.

Order tacos al carbon with rib-eye ($9.99), and you get three tortillas sprinkled with tiny pieces of tender beef. Tacos al carbon with pastor-style pork ($8.99) are among the most popular menu items. Thinly sliced pork from the hot rotisserie is topped with pineapple, onion and cilantro. The taco orders look small, but the corn tortillas are surprisingly filling.

Baja tacos ($11.99), filled with char-grilled shrimp, creamy chipotle sauce and guacamole, are closer to Tex-Mex in that they don't need any additional condiments. They're delicious.

There are other items on the menu to explore. A version of fajitas called alambre can be had. So can tostadas ($5.99-$9.99) and costras ($10.99-$12.99), crispy cheese served on flour tortillas with a choice of vegetables or meat with a side of guacamole.

The taqueria serves Mexican Coca-Cola ($2.99), sweetened with sugarcane instead of corn syrup. House-made infused drinks such as horchata ($2.49), rice based with cinnamon and vanilla, are also available. Check out the selection of Mexican draft and bottled beer ($4.49).

Wapo Taco is co-owned by Emmanuel Garcia, who operates the BurgerFi franchise next door. On a trip to Mexico, Garcia fell in love with a 20-location taco chain called El Farolito, which opened its doors in 1962. Garcia convinced El Farolito's owners to partner in this American version.

A Coral Gables location is set to open later this year. Welcome to South Florida, Wapo Taco.

Broward Palm Beach NT
WAPO TACO AUTHENTIC MEXICAN TAQUERIA
Read more
If your idea of traditional Mexican food involves rice and refried beans, you might be surprised to find out that Wapo Taco serves neither. Instead, the authentic Mexican taqueria, which originally opened in Mexico City as El Farolito circa 1962, serves gringas, volcanes, costras, and tacos.

Half a century and 25 taquerias later, Francisco Musi decided to bring the concept to the States, opening in Hallandale Beach on September 15, which just so happened to be Mexican Independence Day.

"It's not fast-casual, it's not a restaurant, it's a taqueria," says managing partner Michael Berkman.
So what does that mean? Organic tortillas made on a traditional comal smuggled straight from Mexico and loaded with grass-fed beef and charcoal-grilled pork or chicken (also known as "al pastor" in Mexico).

Walk in and grab a seat at the U-shaped bar. Depending on where you snag a chair, you'll have clear views of tortillas being made or pork slowly cooking in a spinning top (similar to how shawarma is cooked). Onions hold the pork up from falling and add an aromatic flavor to the meat, while pineapple perched on the top gets residual heat and releases some of its fruit juice down below.

Digest Miami
TASTE OF TENNIS
DEBUTS IN MIAMI
Read more
An all-star lineup of tennis personalities celebrated the inaugural Taste of Tennis event held in Miami Beach this week. The event teamed up Miami’s best culinary talent with Tennis Pros to create a one-of-a-kind tasting experience hosted at W South Beach Hotel. Guests were welcomed with signature cocktails courtesy of Botran Rum and Russian Standard Vodka while a bright selection of wine was provided by Franciscan Estate and Mouton Cadet. Other refreshments included Evian water, Goose Island Beer and La Colombe Coffee.
Bob Bryan took a moment to tell us his favorite dining epxerience in Miami, "We had a great night out at Nobu at the Shore Club with (Maria) Sherapova... but there's a restaurant I go to twice a day called Wapo Taco that serves great authentic Mexican food."
Wanna Taco-bout Us?

For media inquiries, please contact
Ali Jeffries
ali.jeffries@gmail.com


News

What people taco-bout.

Wapo Taco Press and News Coverage.



Urban Daddy
Something to Taco ’Bout
A Taqueria with Some Street Cred
Read more
The year is 1962. One of the most notable taquerias in Mexico City, Taqueria El Farolito, opens its doors. They go on to conduct important work in taco technology and pioneer the art of charcoal-grilled tacos. Mexico promptly loses its sh*t.

Cut to 2014. They decide to share their tortilla trade secrets with the US, bringing their first stateside taqueria here. Well, to Hallandale Beach. It’s called Wapo Taco. And it’s open now.

There’s an all-around happy vibe happening here. Mostly because you’re about to eat tacos. But the festive ribbons, bright-orange tile and mariachi music definitely don’t hurt. (Take a look here, por favor.)

In fact, they set the tone for a laid-back post-cocktail-hour refueling session. One that’ll likely include a michelada to go with your charcoal-grilled tacos. Like the tacos de costilla, with sliced ribeye stuffed into tortillas.

Which, incidentally, are made on an authentic comal smuggled in by the chef directly from Mexico. The cops even stopped him on his way into the US.

You know contraband tortillas when you taste them.

Sun Sentinel
Wapo Taco! opens first US restaurant in Hallandale

Read more
Dishes made al pastor and the smell of sizzling charcoal will mark the opening of Wapo Taco!, a new taqueria chain that debuts its first U.S. location in Hallandale Beach this weekend.

>The franchise is an American version of restaurant chain El Farolito, which serves tacos at over 20 locations in Mexico and has been in business for half a century.

"It's a family venture," said Luis Musi, a 28-year-old co-owner of Wapo Taco! whose uncles and other family members run El Farolito. "Older generations were used to Mexico and weren't interested in bringing it to the United States."

That changed when Emmanuel Garcia, a 32-year-old Puerto Rican chef and entrepreneur, visited one of El Farolito's locations in Mexico City and struck a deal with Musi, his cousin Francisco and two Mexican designers to bring the concept to American customers.

They chose to start their venture in South Florida because it's not as "saturated" with taquerias as other areas like Texas or California, according to Garcia.

"Florida has a huge Hispanic population, and there aren't a lot of independent restaurants like this one," said Garcia, who also owns the BurgerFi next to the taqueria, located in the Diplomat Mall on Hallandale Beach Blvd.

With an "Americanized" name, modern design and $500,000 investment, the owners of Wapo Taco! aim to serve traditional plates paired with sides like fresh salsa, chunky homemade guacamole and even MexiCoke, a Mexican version of the soft drink that is made with sugar cane instead of corn syrup.

The group expects to open a flagship location in Coral Gables this month, which will be three times as big as the 40-person location in Hallandale Beach. Another location at the Caesar's Palace Hotel & Casino in Las Vegas is also in the works.

In contrast to its Mexican counterpart, Wapo Taco! will feature table service as well as a bar-type seating area. "In Mexico, people just stand at the bar and order, and there is no host," said Luis Musi.

In order to incoporate the informal dining experience of Mexican taquerias, servers bring plates to customers as soon as they're ready to be eaten, instead of waiting for full orders to be delivered at once. This allows customers to share their foods and try different plates, most of which can be eaten without silverware, Garcia said.

"Tacos are a social food," he added.

The restaurant's colorful, pixel-inspired interior design was the work of Hector Esrawe and Ignacio Cadena, two Mexican designers who wanted to step away from the traditional look of El Farolito.

"We want to represent an image of Mexico where contemporary design also rules," Cadena said in a phone interview.

The walls of Wapo Taco! are inspired by weaving patterns of Oaxaca craftsmen, he said, and its branding caters to an American market accostumed to products that feel both authentic and new.

If you go

The new chain of taquerias will open its first U.S. location this weekend at 1955 Hallandale Beach Blvd. in Hallandale Beach, with a soft opening Friday and an official one Saturday. Another location will open in Coral Gables by the end of the year.

South Florida Business J.
Taco chain debuts first U.S. location in South Florida
Read more
A new taqueria chain will debut its first U.S. location in Hallandale Beach this weekend.

The Wapo Taco! franchise is an American version of restaurant chain El Farolito, which serves tacos at over 20 locations in Mexico and has been in business for half a century, the Sun Sentinel reports. The owners of the restaurant chose to start their venture in South Florida because it's not as "saturated" with taquerias as other areas like Texas and California.

With an "Americanized" name, modern design and $500,000 investment, the owners of Wapo Taco! aim to serve traditional plates paired with sides like fresh salsa, chunky homemade guacamole and even MexiCoke, a Mexican version of the soft drink that is made with sugar cane instead of corn syrup.

The group expects to open a flagship location in Coral Gables this month, which will be three times as big as the 40-person location in Hallandale Beach. Another location at the Caesar's Palace Hotel & Casino in Las Vegas is also in the works.

World City
Mexico's Wapo Taco! expands to South Florida
Read more
Add a restaurant chain from Mexico to the mix of international eateries in South Florida.

Wapo Taco! opened its first U.S. location at 1955 E. Hallandale Beach Blvd. in Hallandale Beach this month and plans a second site in Coral Gables soon.

The chain also aims to open in Las Vegas at Caesar’s Palace Hotel & Casino, the South Florida Sun Sentinel newspaper reported.

The franchise is an Americanized, more contemporary version of restaurant chain El Farolito, a family business with more than 20 locations in Mexico and operating since 1962. It serves such traditional Mexico fare as meats charcoal grilled, the newspaper said.

The taco chain came to South Florida through Emmanuel Garcia, a 32-year-old Puerto Rican chef and entrepreneur.

He visited one of El Farolito's locations in Mexico City and struck a deal with family members Luis Musi, his cousin Francisco and two Mexican designers for a U.S. version.

The group launched in South Florida, because it's not as "saturated" with taquerias as other U.S. areas like Texas or California, according to Garcia.

International restaurant chains recently opened in South Florida – spanning fast food, fast casual and even luxury dining – also include Canada’s Wok Box Fresh Asian Kitchen, Spain’s 100 Montaditos sandwich specialists, Brazil’s Giraffas steaks and burgers, Italy’s famed luxury Cipriani locales, Brazil's Shrimp House chain and Colombia’s coffee purveyors Juan Valdez Café, among others.

Thrillist
WHERE TO GET THE 5 BEST NEW TACOS IN MIAMI
Read more
One of the most annoying things you have to explain to out-of-towners is that, no, tacos are actually NOT Cuban food. That makes finding a good taco in South Florida kinda tough. Luckily, we've done the work for you and rounded up the five best new tacos in Miami, all of which you should definitely try right now...

Sitting outside on Ocean Drive is usually just for tourists, but thanks to this laid-back Mexican joint slinging Mexican street tacos under cool, waterproof tents with flat-screens and jalapeño-infused margaritas, now you can do it too.

Authentic Mexican street tacos are great, but they're actually hard to get since it's not like food trucks, or even most restaurants, use charcoal grills like they do South-of-the-border. But this straight-from-Mexico-City joint that just landed in Hallandale does, so look for beautifully charred meats (and tortillas), including the rib eye in this sucka.

Broward’s best fast/casual Mexican joint might be angling for a spot at the concession stands at Sun Life next year since they just opened a brand-new second location next to Nova (and, conveniently, the Dolphins’ practice facility).

They're serving stuff that tastes like it came right out of an East LA taco shop, including trompo, sort of a Mexican take on gyro meat made of mixed steak and pork.

Yes, we understand it’s a barbecue joint. But remember that 1) these are the same people that started Lime, and 2) when was the last time you had anything at Swine that wasn’t immediately raved about on your Instagram? These new shrimp tacos, with house-made tortillas, grilled shrimp, chimichurri, roasted tomatoes & charred corn, are no exception.

Brett Chiavari -- the BC behind the B.C. Taco truck empire -- is sort of like the Bubba of South Florida tacos. Seriously, if you ask him what kind of stuff this place is serving he'll probably say, “chocolate tacos, bacon tacos, bahn mi tacos, chicken and waffle tacos, crème brûlée tacos, bacon & eggs tacos...” and eventually you just kind of stop listening and order this one, which tastes like dinner at Prime 112 on a tortilla.

southflorida.com
Wapo Taco brings taqueria concept to Hallandale Beach
Read more
Will South Floridians, who are used to eating chimichangas, shredded cheddar and other Tex-Mex fare, embrace a Mexican taqueria?

I hope so. Because what the month-old Wapo Taco is doing in Hallandale Beach is rare in South Florida. Sure, there are some great Mexican joints in West Palm Beach and down south in Homestead, but Wapo Taco doesn't kowtow to American tastes or service while still delivering incredible tacos.

While there are a handful of tables when you walk in the door, most of the 40seats are at a U-shaped bar, where you grab a stool and watch the magic happen. In one part of the open kitchen, fresh corn tortillas are being made. They have a wonderful smoky flavor. A big chunk of pork hangs, gyros-style, in front of a hot rotisserie, where it's sliced by hand. You can watch as the signature tacos — tacos al carbon — are cooked over charcoal.

The walls and bar top are covered in so much bright-orange tile, you may feel as if you're having a "Brady Bunch" flashback. Even if you've never been to a Mexican taqueria, you know there's something authentic about this place.

The wait staff wears Wapo Taco trucker hats and answer questions and make recommendations. We ordered five dishes on one visit, and they arrived in no particular order.

A very simple guacamole ($7.99) with chips needed a bit more salt, but the avocado was incredibly fresh. Spring onions ($3.99) are grilled over charcoal and served in something called "Mexican jugo," which we came to understand tastes very much like Worcestershire sauce with an overwhelming flavor of tamarind. The onions are very good.

Then, came the tacos, which are served very plainly, three-to-an-order on white plates imprinted on the edge with "Wapo Taco."

The tortillas are not fried, and they're accompanied by four ramekins of condiments: marinated onions, avocado cream, pico de gallo and a pleasantly spicy, thick hot sauce.

Order tacos al carbon with rib-eye ($9.99), and you get three tortillas sprinkled with tiny pieces of tender beef. Tacos al carbon with pastor-style pork ($8.99) are among the most popular menu items. Thinly sliced pork from the hot rotisserie is topped with pineapple, onion and cilantro. The taco orders look small, but the corn tortillas are surprisingly filling.

Baja tacos ($11.99), filled with char-grilled shrimp, creamy chipotle sauce and guacamole, are closer to Tex-Mex in that they don't need any additional condiments. They're delicious.

There are other items on the menu to explore. A version of fajitas called alambre can be had. So can tostadas ($5.99-$9.99) and costras ($10.99-$12.99), crispy cheese served on flour tortillas with a choice of vegetables or meat with a side of guacamole.

The taqueria serves Mexican Coca-Cola ($2.99), sweetened with sugarcane instead of corn syrup. House-made infused drinks such as horchata ($2.49), rice based with cinnamon and vanilla, are also available. Check out the selection of Mexican draft and bottled beer ($4.49).

Wapo Taco is co-owned by Emmanuel Garcia, who operates the BurgerFi franchise next door. On a trip to Mexico, Garcia fell in love with a 20-location taco chain called El Farolito, which opened its doors in 1962. Garcia convinced El Farolito's owners to partner in this American version.

A Coral Gables location is set to open later this year. Welcome to South Florida, Wapo Taco.

Deco Drive
It's a slice of Mexico City in the middle of Hallandale.
Read more
If you're in the mood for tacos, you don't have to run for the border. We found a taco stand so authentic you'll think you've gone to Mexico. They're firing up the grill and cranking out the tortillas at Wapo Taco.

It's a slice of Mexico City in the middle of Hallandale.

From the bright decor to the charcoal grill, to the tacos el pastor, Wapo Taco is the real deal.

Francisco Musi: "We brought the Mexican flavor to Miami. We have the heritage of the 53-year-old taco chain in Mexico City."

No tex-mex here. Just traditional south of the border dishes like chicharon de queso and tacos al carbon, cooked on a red hot charcoal grill.

Francisco Musi: "We use charcoal. It brings this unique, kind of smoky flavor I think, it's a unique charcoal flavor."

Check out the "Volcans", loaded with grilled steak on crispy tostadas. And don't forget the sauce.

Francisco Musi: "This is how we serve every siongle taco and we hand pick onions as well."

"Costras" are made with Manchego cheese, cooked on the grill.

Francisco Musi: "He's doing a costra. Mexican manchego cheese, we put the meat inside then we roll it."

Or take your taste buds for a spin with the pork pastor.

Francisco Musi: "It's the Mexican gyros. It's meat that's been marinated overnight, you build it on this spinning spit and then you slowly roast it in these pastor ovens."

And don't forget the pineapple.

Francisco Musi: "It's full of flavor. It's very juicy tender, smoky and tangy.

Customer: "I had the tacos el pastor and it was really good. I lived in Mexico City for six years and it's just like them."

Customer: "This is an awesome place, this is our sixth time coming here."

With a second location planned in the Gables, Wapo Taco is bringing a taste of old Mexico to So-Flo.

Francisco Musi: "Just bring them a real authentic flavor, real taqueria and let them know this is the way we do it in Mexico City."

Broward Palm Beach NT
WAPO TACO AUTHENTIC MEXICAN TAQUERIA
Read more
If your idea of traditional Mexican food involves rice and refried beans, you might be surprised to find out that Wapo Taco serves neither. Instead, the authentic Mexican taqueria, which originally opened in Mexico City as El Farolito circa 1962, serves gringas, volcanes, costras, and tacos.

Half a century and 25 taquerias later, Francisco Musi decided to bring the concept to the States, opening in Hallandale Beach on September 15, which just so happened to be Mexican Independence Day.

"It's not fast-casual, it's not a restaurant, it's a taqueria," says managing partner Michael Berkman.

So what does that mean? Organic tortillas made on a traditional comal smuggled straight from Mexico and loaded with grass-fed beef and charcoal-grilled pork or chicken (also known as "al pastor" in Mexico).

Walk in and grab a seat at the U-shaped bar. Depending on where you snag a chair, you'll have clear views of tortillas being made or pork slowly cooking in a spinning top (similar to how shawarma is cooked). Onions hold the pork up from falling and add an aromatic flavor to the meat, while pineapple perched on the top gets residual heat and releases some of its fruit juice down below.

NatGeo Traveler
Miami al pastor
Read more
Probablemente Miami es una de las grandes ciudades de Estados Unidos en las que menos auge ha tenido la auténtica gastronomía mexicana, y pues es que también es de las pozas grandes ciudades en la que los mexicanos son minoría.

Wapo Taco. Lo más sorprendente de esta taquería es que al entrar a ella el comensal se siente en la Ciudad de México. Con un diseño moderno y colorido, tortillas de maíz hechas a mano, una cocina abierta en donde es posible sentarse en la barra para ver a los taqueros preparar la comida, y un sello inigualable de tacos al carbón, Wapo taco es sin duda la primera y verdadera taquería en el sur de Florida.

Digest Miami
TASTE OF TENNIS
DEBUTS IN MIAMI
Read more
An all-star lineup of tennis personalities celebrated the inaugural Taste of Tennis event held in Miami Beach this week. The event teamed up Miami’s best culinary talent with Tennis Pros to create a one-of-a-kind tasting experience hosted at W South Beach Hotel. Guests were welcomed with signature cocktails courtesy of Botran Rum and Russian Standard Vodka while a bright selection of wine was provided by Franciscan Estate and Mouton Cadet. Other refreshments included Evian water, Goose Island Beer and La Colombe Coffee.

Bob Bryan took a moment to tell us his favorite dining epxerience in Miami, "We had a great night out at Nobu at the Shore Club with (Maria) Sherapova... but there's a restaurant I go to twice a day called Wapo Taco that serves great authentic Mexican food."
Wanna Taco-bout Us?

For media inquiries, please contact
Ali Jeffries
ali.jeffries@gmail.com


Contact

For any inquiries, comments or suggestions please feel free
to contact us at:

customer-care@elwapotaco.com or info@elwapotaco.com



Contact

For any inquiries, comments or suggestions please feel free
to contact us at:

customer-care@elwapotaco.com or info@elwapotaco.com

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