storefront
storefront

About Locoz Tacoz

Locoz Tacoz is a Mexico City–style taqueria. We built Locoz around the kind of food and atmosphere you find in taquerias throughout Mexico City and Guadalajara — places that are welcoming, straightforward and focused on getting the food right.

That means simple menus, traditional recipes and carefully chosen ingredients. The sauces, the tortillas and the little details matter. Everything is made from scratch because that’s how this food is meant to be made.

We’re here to serve the food you’d expect to find in a taqueria, not to turn it into something else. We keep things traditional and stay close to the way these dishes are made without overcomplicating them. That approach guides every decision in the kitchen.

Everyone is welcome here. We’re always happy to accommodate when we can, but we’re also intentional about what we serve and how we serve it, because that’s part of respecting where this food comes from.
Three Tacos
Quesadilla

Why Locoz Tacoz Exists

Locoz Tacoz came from wanting something that felt missing. Tyler wanted the kind of tacos he grew up with — the kind you find on the streets of Mexico City, where the focus is on flavor, consistency and doing a few things really well.

The menu is built with that in mind. We focus on tacos, take our time with recipes and don’t rush something onto the menu until it’s right. Locoz Tacoz isn’t about chasing trends or trying to be everything to everyone. It’s about doing this one thing well, every day.
Locoz Tacoz Team

How We Got Here

Locoz Tacoz started as a food truck before becoming a brick-and-mortar restaurant.

The truck was hard work and, for a long time, the only income. It meant cooking, cleaning, serving, fixing what broke and handling whatever the day brought. That experience shaped how this place runs today and set the standards we still work by.

Meet Our Founder

Tyler Garcia
Owner / Taquero

Tyler is from Dallas, Texas. His family is from Tamaulipas, Mexico, near Brownsville. He moved around growing up before his family eventually came to St. Louis, but he really grew up in his parents’ taqueria.

He started where everyone starts — washing dishes — and worked every job in the restaurant. He learned how to cook from two of the cooks there and carried those lessons with him. Many of the recipes at Locoz Tacoz come from those kitchens and from generations before them.

Tyler always thought he’d take over the family business one day. When he wanted to do things differently, he decided to build something of his own. Locoz Tacoz grew out of that, first as a food truck, then as a restaurant shaped by the same standards, work ethic and respect for the food.

This place reflects how he was taught to cook, how he was taught to work and the people he learned it from.