Taco JED

"The food here is great and me and my daughter both love it. Today the service was very fast for three tacos around diner time . Also, the salsa is amazing. But for takeout, I would recommend putting the salsa in bigger cups so you don’t have to break a chip to dip it in the salsa. Me and my daughter got the flower child, Mercian and a chicken taco. The reason I gave the atmosphere a 4 is because it does feel cold. The seating could also be better. Overall we will be coming back."

"We had tacos from the Taco Jed food truck tonight and they were pretty good although maybe a tad expensive. Each order is just one taco so it’s easy to rack up a big bill. That being said, the tacos were delicious. We tried the fried chicken taco and fried walleye taco. We preferred the walleye but both were good. We also tried the guacamole and the queso. I definitely recommend ordering the queso if you decide to try them out."

"Authentic is its middle name. Founder and owner Steve Dunn brought his vision and creation to Rochester on October 4th, 2018. Not surprisingly, on National Taco Day. A cantina style eatery offering up the best in made from scratch street tacos and fresh margaritas. Like the sauces, queso, guac, and pico de gallo are their own recipes and made in house. With nearly a dozen choices one can enjoy the standard #2 Merican, with seasoned ground beef, crema, cheddar cheese, lettuce, and pico de gallo in a fried flour tortilla. Or be a bit adventurous with #6 Flower Child, with cauliflower, pickled red onion, spicy aioli, feta cheese and cilantro in a flour tortilla with melted mozzarella. One can also enjoy breakfast with a choice of ingredients, your style eggs and variety of protein on a warm tortilla. And don’t forget their selection of sides and a full service bar with local and Minnesota tap beers on hand. Counter ordering is your first step into this vibrant, lively decorated establishment with a number of seating arrangements. Venture towards the back and you have entered Jed’s Shed. Eclectic decorated bar with indoor/outdoor bar service, which leads to an open patio with picnic tables and padded chairs and wood top tables. Dining inside is also a fiesta of color with additional chairs and tables, industrial ceiling with string lights. Our lunch of choice was the #3 Pulled Pork with tangy, sweet Achiote pulled pork, grilled peppers, onions, and cilantro in an open face flour tortilla with melted mozzarella on top. Second, was #4 Steak Fajita with seasoned, flank steak, grilled peppers, onions, and crema in an open face corn tortilla with melted mozzarella. To complete the trio we added their own made from scratch cheesy with a bit of heat queso and chips. (Chip refill is free, but not needed for us.) With that we say “La comida era muy buena.” And “gracias.”"

"Had some delicious vegetarian tacos at Taco Jed! Got the flower child and the tree hugger taco both were so flavorful. I love the pickled onions on the tacos. Got some chips and guacamole as well which were a great sharing size."