Chico's Tacos, El Paso

Founded in 1953 by Joe Mora, Chico's Tacos built its reputation on a simple idea: rolled tacos served in a light tomato-based sauce and topped with finely shredded cheddar. Locals often point out the bright orange, cold-shredded cheese, known for melting quickly into the warm tomato broth. The formula has changed little over time, reflecting the blend of Mexican and Texan food traditions that shape everyday dining in the Southwest.

The most common way to order is a “single,” which includes three tacos, or a “double,” with six. Diners frequently add extra cheese, green chiles, or jalapeño salsa. The tacos are soft rather than crisp and are typically eaten with a fork or spoon. Although the menu also lists hamburgers, fries, and drinks, most customers come specifically for this signature plate. The main dish consists of tightly rolled beef tacos placed in a shallow bowl and covered with sauce.

Inside, the setting is informal and functional, with cafeteria-style ordering and open seating. Families, students, late-night crowds, and travelers all pass through. The focus is on consistency and routine rather than variety. Visitors should also note that the restaurant operates on a cash-only basis, so bringing cash is essential before ordering.