El Jarocho serves up street tacos and breakfast burritos in Valley Park

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Photo by Trevor Johnson

Last year, after running El Nopal Mexican Restaurant for nearly three decades, Miguel and Nikky Cortez expanded in the same West County strip mall by opening a Mexican store and taqueria, El Jarocho (25 Stonegate Center).

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Photo by Trevor Johnson

The low-key spot serves up traditional street tacos made from corn tortillas and, most important, quality meats. “People might think our prices are a tad higher than other taquerias, but we put a lot of effort into sourcing high-quality meat, paying more than the average taco spot," says Nikky. "That’s what sets us apart."

Photo by Trevor Johnson

While such pork options as carnitas and al pastor are a delicacy, the beef options shine. The flagship is barbacoa. The slow-cooked meat is juicy but still has the signature barbacoa char. Whereas many taquerias use brisket, Miguel uses the shoulder. The meat is perfectly accompanied by double stacked fresh corn tortillas, along with perfectly fried whole green onions (pictured at right), served unbattered, salted, and seasoned with a secret spice mixture and a squeeze of lime juice.

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Photo by Trevor Johnson

Barbacoa, pescado, and lengua tacos

Feeling adventurous? Consider the cow tongue tacos. One of the most unctuous and delicious parts of the cow, the lengua is cut in perfectly marbled, dice-size pieces and illustrates the merits of whole-animal cooking. 

Three sauces are available: verde, avocado, and red. Each leaves a tickling spice to accompany the fat and acid throughout your meal, along with the standard white onion and cilantro garnish. Pair it with a sweet drink from the cooler or a fresh fruit water, made in house with no added syrups or sugars (we recommend the watermelon). 

The carne asada torta could be the best in St. Louis. This one comes with seasoned cuts of beef, queso fresco from Oaxaca, and sour cream packed in a pillowy telera roll. 

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Photo by Trevor Johnson

Breakfast burritos—as heavy as a small dumbbell and as tasty as any quick breakfast in St. Louis—are offered all day. Try the chorizo, served with a satiating mix of scrambled eggs, rice, and black beans in a soft flour tortilla. Adding salsa would merely be gilding the lily. 

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Photo by Trevor Johnson

Despite its relative newness, El Jarocho has become exactly what the owners envisioned: a casual market and restaurant where Nikky says people can "come and relax with family and friends, and feel at home.”