• Danny Kim

Taco RocK in Rosslyn - an Inside Look

Updated: Dec 17, 2019

📍1501 Wilson Blvd, Arlington, VA 22209

The newest fast-casual taco spot to hit the Washington D.C. metro area is one to take note of. Not only is this place extremely IG-friendly (see below), the concept by is driven by blue corn tortillas which completely sets them apart from every other taco spot in the area. See more on why Taco RocK is worth a try with this Inside Look👇

BLUE CORN TORTILLA (and why it matters)

📷 @dannygrubs

Right behind the cashier, you'll see a machine pumping out 800 blue corn tortillas per hour with their housemade blue corn mash. They say blue corn tortillas have more protein and less starch than their white corn counterparts so it has been proven to be healthier. They're also a little sweeter and can hold the taco well. These tortillas come out just thick enough to contain all the juices of your taco without tearing apart. I approve.

TACOS🌮 (insanity)

📷 @dannygrubs

From a Mac n Cheese taco, Banh Mi taco, Lomo Saltado taco and more, Chef Mike Cordero and Chef Stefano have collaborated to revolutionize how traditional tacos are made. Not only are all the tacos made with their housemade blue corn tortillas, but they've taken different cultures and encapsulated them onto each taco on their menu. The pics are only some of the tacos. You'll have to see the others in person. Overall extremely Instagrammable and delicious. My fav was the Mac n Cheese taco (3rd pic) and the Lomo Saltado taco (2nd pic). I'm a big texture guy so when I get that crunch from the Lomo Saltado taco it's an Ooooooh-wee! moment for me. Amazing.


📷 @dannygrubs

Don't really need to say much here. Look good, taste good, feel good. The imported Mexican beers will run you $5-7 and the cocktails about $8-10. A steal imo...


Blue Corn Tortilla Chips 📷 @dannygrubs

Even your tortilla chips come out blue. Chef Mike Cordero tells Eat The Capital "these right here are made with chicken stock"and boy... were they amazing. I could eat this whole tray myself. Honestly.


Elote, Cheesecake Churros, and Ceviche. You know the vibezZz... All were really good but the ceviche stood out. It's a perfect palate cleanser in between your bites of different tacos.


The Gang Over at Taco Rock

From left to right... Chef Mike Cordero, Anthony Cordero, Nick Cordero, Chef Stefano. Mike Cordero co-owns Clarendon bars Don Tito, G.O.A.T., Bronson Bierhall, and more and is working with his sons Nick and Anthony Cordero for his ninth NoVa project. Stefano Marzano is the executive chef/owner of MightyMeals and is a partner of Taco RocK as well.


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