Everything You Need to Know About Simon Tacos: A Deep Dive into America’s Favorite Taquerias
If you have been anywhere near food culture conversations in Los Angeles or Chicago over the past few years, chances are you have heard someone mention Simon Tacos with a level of enthusiasm usually reserved for major life events. I remember the first time a friend dragged me to a blue food truck parked on Sunset Boulevard in Silver Lake. She kept saying, “You have to try the fish al pastor. It will change your life.” I rolled my eyes because people in LA say that about every new avocado toast place that opens. But then I took that first bite, and I understood immediately why this unassuming truck had lines stretching down the block and why food critics from major publications were calling it one of the best taco experiences in the city.
What makes the story of Simon Tacos particularly fascinating is that it is not just one restaurant. When you search for “Simon Tacos,” you are actually looking at three distinct establishments that share a name and a commitment to authentic Mexican flavors but operate in completely different cities with their own unique identities. There is Simón in Los Angeles, the mariscos truck that has taken the food world by storm. There is Simòn Tacos in Chicago, a family-run neighborhood spot that has been serving Portage Park for years. And there is Simon’s Tacos in Sioux Falls, South Dakota, which has built a loyal following around their birria specialties. Each one deserves your attention for different reasons, and understanding what makes each location special will help you appreciate why this name has become synonymous with quality Mexican food across America.
The Los Angeles Legend: Simón and the Rise of Mariscos Chingones
Los Angeles has no shortage of taco trucks. Drive down any major street in the evening, and you will spot dozens of them, glowing under string lights, serving everything from classic carne asada to Korean BBQ fusion. So when a new truck appears and immediately draws crowds of food critics, television personalities, and lines of hungry locals willing to wait forty-five minutes for a taco, you know something special is happening. That is exactly what happened when Simón opened in Silver Lake.
Meet Francisco Aguilar: The Fine-Dining Chef Behind the Truck
The story of Simón begins with Francisco Aguilar, a chef whose background reads like a masterclass in culinary excellence. Born in Los Angeles but raised in Oaxaca, Mexico, Aguilar developed a deep appreciation for the regional cuisines of his homeland from an early age. Oaxaca is often called Mexico’s culinary capital, known for its complex moles, fresh cheeses, and vibrant market culture. Growing up there gave Aguilar a foundation that most street food vendors simply do not have.
After culinary school in Oaxaca, Aguilar worked at Pitiona, one of the city’s most respected fine-dining restaurants. This experience taught him technique, precision, and how to build layered flavors that surprise and delight the palate. But Aguilar had a dream of returning to Los Angeles and opening his own business. When he moved back in early 2021, he knew he needed to start somewhere that would not require massive capital investment. A food truck, or “lonchera” as they are called in Mexico, was the perfect solution.
What happened next is the kind of story that makes you believe in the American dream. Aguilar and his cousin Alexis started selling tacos in March 2022, initially operating in West LA before finding their permanent home at Sunset Triangle Plaza in Silver Lake. Within two years, they had been featured in LA TACO, The Los Angeles Times, Access Hollywood, and KTLA. In October 2023, Simón won the Taco-Lympics segment on Access Hollywood, beating out two other vendors while hosts Mario Lopez and Tiffany Thiessen raved about their Enchilada Suiza.
I had the chance to visit Simón on a Friday afternoon last year, and watching Francisco work inside that compact kitchen was like watching a conductor lead an orchestra. Every movement had a purpose. Every ingredient was treated with respect. When I asked him why he chose seafood over traditional meats, he explained that fish cooks quickly, allowing him to maintain the fast pace required of a food truck while still delivering restaurant-quality dishes. But there was something else in his answer, a genuine passion for the coastal cuisines of Chiapas and Oaxaca that he wanted to share with Los Angeles.
The Silver Lake Location and What to Expect
Finding Simón is part of the adventure. The truck is parked at Sunset Triangle Plaza and operates six days a week from noon to 7 PM. The bright blue exterior is hard to miss, decorated with a skull-and-bones graphic and the words “Mariscos Chingones” proudly displayed. There is something almost rebellious about the presentation, a declaration that this is not your average taco truck, and they are not apologizing for charging a bit more or taking the time to craft each order perfectly.
The seating is casual, mostly tables set up on the sidewalk, where you can watch the traffic on Sunset Boulevard while eating some of the most sophisticated tacos you will ever encounter. Francisco is usually there on Saturdays, but even when he is not, the staff maintains the same standards of quality and hospitality. Roman, one of the employees who walked me through the menu on my first visit, knew every detail about each dish and could explain exactly which salsa pairs best with which taco.
Speaking of salsas, this is where Simón truly distinguishes itself. While most taco trucks offer a standard red and green salsa, maybe a habanero option if you are lucky, Simón has a refrigerated salsa cabinet with eight distinct varieties, each served in mason jars with little wooden spoons. There is a creamy carrot habanero that builds heat slowly, a sweet and nutty pica piña that belongs on everything, a smoky salsa macha made jet black by charred chiles, and a guacachile loaded with fresh cilantro. Each jar includes pairing suggestions, and trust me, following those suggestions elevates the experience from great to unforgettable.
Must-Try Dishes: Fish Al Pastor, Aguachile Negro, and More
Let me walk you through the menu because ordering at Simón requires strategy. You will want to try everything, but your stomach has limits, so prioritize the signatures.
The fish al pastor is the star of the show. Using seasonal fish, currently Mahi Mahi, Aguilar reimagines the traditional pork al pastor by applying the same marinade and cooking techniques to flaky white fish. The result is served on handmade tortillas with caramelized onions, grilled pineapple, and cilantro. The smoke adds depth that you do not expect from fish, and the combination of sweet, savory, and tangy flavors creates something genuinely new. When I went back for a third taco, Roman just smiled and said, “I told you it was our most popular.”
The Baja-style fish taco is another essential order. The beer batter is fried to golden perfection, then coated in a smoky tomato sauce and finished with chipotle mayo and salted red cabbage. It is crispy, tangy, and somehow both rich and light at the same time. This is the taco that will convert anyone who claims they do not like fish tacos.
For the adventurous eater, the soft shell crab taco is a revelation. A whole crab, battered and fried, sits in the tortilla with diced pineapple, pickled onions, and an Oaxacan smoked chili paste called Chintextle. The crunch is satisfying, the flavors are complex, and the presentation is Instagram-worthy without trying too hard.
Beyond tacos, the aguachile negro is a must-try. Aguachile is essentially Mexico’s answer to ceviche, raw seafood cured in lime juice with chiles and seasonings. Simón’s version uses a smoked tomatillo base that turns the liquid almost black, creating a dramatic visual and an even more impressive flavor profile. The heat from chiltepín chiles hits you after the lime’s initial brightness, followed by sweet pineapple notes. It is a roller coaster for your mouth, as one food writer described it.
The mixed ceviche combines shrimp and octopus in a leche de tigre that balances salty and sour perfectly, with big chunks of cilantro, mango, and cucumber adding freshness and texture. And if you see the fish milanesa inside a tetela or shrimp memelas a la diabla on the weekly specials board, order them without hesitation. These rotating items showcase Aguilar’s creativity and his commitment to introducing Angelenos to the full breadth of Mexican regional cuisine.
The Windy City’s Hidden Gem: Simòn Tacos in Chicago
While Los Angeles gets most of the attention in the Simon Tacos conversation, Chicago has its own version that has been serving the Portage Park neighborhood for years. Simòn Tacos at 4263 North Milwaukee Avenue represents a different but equally valid approach to Mexican food, one rooted in family tradition and neighborhood consistency rather than culinary innovation.
A Family Story in Portage Park
Unlike the LA location’s celebrity-chef origin story, Simòn Tacos in Chicago is a family business built on the classic immigrant-entrepreneur narrative. The restaurant has become a staple in Portage Park, a neighborhood on Chicago’s northwest side that has seen significant demographic changes over the past two decades. As more Mexican families moved into the area, the demand for authentic taquerias grew, and Simòn stepped in to fill that need.
What strikes you immediately about the Chicago location is how comfortable it feels. This is not a place trying to impress food critics or win television competitions. It is a restaurant trying to feed its community well, day after day, year after year. The dining room is casual, the service is friendly in that particular Chicago way that is warm but not overly familiar, and the menu covers all the bases you want from a neighborhood Mexican spot.
I visited during a trip to Chicago last winter, and the difference between the two Simon Tacos experiences could not be more stark. In LA, I felt like I was participating in a food trend, something exciting and temporary that I needed to document and share. In Chicago, I felt like I was having dinner at a friend’s house, if that friend happened to make excellent carne asada and had a dining room that could seat forty people.
The Menu: From Carne Asada to Super Burritos
The Chicago menu is comprehensive in a way that the LA truck cannot be, given space constraints. You can order tacos, of course, with options including carne asada, pollo, barbacoa, picadillo, chile relleno, lengua, al pastor, and camarón. Each taco is priced between four and five dollars, which feels almost shockingly reasonable in today’s economy, especially compared to LA’s premium pricing.
But the real stars here are the burritos and super burritos. A super burrito at Simòn is a meal that requires both hands, strategic unwrapping techniques, and possibly a nap afterward. They stuff these things with rice, beans, your choice of meat, cheese, sour cream, guacamole, lettuce, and tomato. It is the kind of food that solves problems, cures hangovers, and makes you feel like everything might be okay with the world.
The tortas are another highlight, Mexican sandwiches served on bolillo rolls with beans, avocado, lettuce, tomato, onions, jalapeños, and your choice of meat. If you have never had a proper torta, imagine the best sub sandwich you have ever eaten, then add the complexity of Mexican seasonings and the satisfying crunch of a properly toasted roll.
For those who want something lighter, the taco salad comes in a crispy tortilla bowl with all the fixings. The sopes, thick corn masa cakes with raised edges holding beans, meat, and toppings, showcase the kitchen’s ability to work with traditional corn preparations. And the tostadas provide that satisfying crunch that only a perfectly fried tortilla can deliver.
What I appreciate about the Chicago Simòn is that they do not try to reinvent Mexican food. They execute the classics properly, with fresh ingredients and consistent technique. The carne asada is always grilled to order, the al pastor is properly marinated and sliced from the trompo, and the tortillas are warmed on the flattop until they have just the right amount of char. In a world of fusion experiments and deconstructed classics, there is something deeply satisfying about a restaurant that simply does traditional food right.
Simon’s Tacos in Sioux Falls: Birria Done Right
The third entry in the Simon Tacos family tree is in Sioux Falls, South Dakota, which might seem like an unlikely place for exceptional Mexican food until you remember that great cooking can happen anywhere passionate people do the work. Owner Edwin Alvarez opened the original location at 3500 South Louise Avenue in 2022, and the success was immediate enough that the family expanded to an east-side location in early 2025.
What distinguishes the Sioux Falls location is its focus on birria, a slow-braised meat dish that has become a viral sensation on social media. Birria traditionally comes from Jalisco, Mexico, where goat or beef is marinated in a complex adobo of dried chiles and spices, then slow-cooked until it is fall-apart tender. The consommé, the rich broth left after braising, is served alongside for dipping, creating an interactive eating experience that is both comforting and exciting.
Simon’s Tacos has built its reputation in South Dakota around doing birria properly. Their menu includes birria tacos, quesa birria (a hybrid of a quesadilla and birria), birria burritos, birria chimichangas, birria nachos, birria fries, and even birria ramen, which represents the kind of cross-cultural fusion that happens naturally when traditional Mexican cooking meets American convenience culture. Each order comes with the essential consommé for dipping, and the meat is always tender, deeply flavored, and generous in portion.
The restaurant also offers more standard Mexican-American fare, including quesadilla combos, flautas, and various combination plates. But locals know to come for the birria, and the restaurant has become a destination for people across South Dakota who have seen the social media posts and want to try the real thing.
What Makes Simon Tacos Stand Out: Quality, Authenticity, and Passion
After visiting multiple locations and researching the various Simon Tacos operations, I have identified three common threads that explain why this name has become associated with quality across such different markets.
First, there is an unwavering commitment to fresh ingredients. In Los Angeles, Francisco Aguilar sources fish daily and changes his menu based on what is seasonally available. In Chicago, the kitchen makes its own tortillas and salsas in-house. In Sioux Falls, the birria is braised fresh every day, not reheated from frozen batches. This dedication to freshness might sound basic, but in the restaurant industry, where profit margins are thin and labor is expensive, it is actually rare. Many places cut corners. Simon Tacos does not.
Second, there is a deep respect for authenticity, however that is defined in each context. The LA truck is authentic to the coastal cuisines of Oaxaca and Chiapas, introducing Angelenos to flavors and preparations they might not otherwise encounter. The Chicago restaurant is authentic to the Mexico City-style taqueria experience, where consistency and tradition matter more than innovation. The Sioux Falls location is authentic to Jalisco’s birria tradition, executed with care and patience. None of them is trying to be something they are not, and that honesty resonates with customers.
Third, and perhaps most importantly, there is visible passion in every aspect of the operation. You can taste it in the food, see it in the presentation, and feel it in the service. Francisco Aguilar talks about his truck with the enthusiasm of someone who genuinely loves what he does, not someone trying to build a brand for Instagram. The Chicago staff treats regulars like family. The Sioux Falls team takes pride in introducing South Dakotans to proper birria. This passion is the intangible ingredient that separates good restaurants from great ones.
How to Experience Simon Tacos: Tips for First-Timers
If you are planning to visit any of the Simon Tacos locations, here are some practical tips based on my experiences and research.
For the Los Angeles location, arrive early or be prepared to wait. The truck opens at noon, and lines form quickly, especially on weekends. Bring cash just in case, though they do accept cards. Do not skip the salsas, and definitely try the fish al pastor even if you think you do not like fish tacos. Trust me on this one. If Francisco is there, say hello and ask about the weekly specials. The man loves talking about food, and his recommendations are always spot-on.
For the Chicago location, go with a group so you can sample multiple items. The portions are generous, and sharing allows you to try tacos, a burrito, and maybe a torta without needing to be rolled out of the restaurant. The neighborhood is residential, so parking is easier than in many parts of the city. This is also a great spot for takeout if you are staying nearby.
For the Sioux Falls location, check their hours before visiting, as they differ from the other locations. The birria takes time to prepare, so arriving early in the day ensures you get the freshest batch. Do not be intimidated by the consommé dipping process if you are unfamiliar with it. Just grab a taco, dip it in the broth, and enjoy the combination of crispy tortilla, tender meat, and rich broth. It is a messy, glorious experience.
Conclusion: Why These Tacos Deserve a Spot on Your Food Bucket List
The story of Simon Tacos is really three stories, each worth knowing and experiencing. In Los Angeles, you have a fine-dining chef who chose a food truck as his canvas, creating mariscos that challenge everything you thought you knew about seafood tacos. In Chicago, you have a family business that has mastered the art of the neighborhood taqueria, serving consistent, delicious, affordable Mexican food to a community that clearly appreciates it. In Sioux Falls, you have proof that culinary excellence can thrive anywhere when the people behind the stove care deeply about their craft.
What connects these three establishments is not a corporate franchise model or a shared marketing strategy. It is something simpler and more meaningful: a commitment to doing Mexican food properly, with respect for tradition and an understanding that feeding people well is one of the most important things a restaurant can do.
I have eaten tacos at Michelin-starred restaurants and at roadside stands in Mexico City. I have had good tacos, bad tacos, and tacos that changed the way I think about food. The various Simon Tacos locations represent different points on that spectrum, but they all share a common thread of quality that makes them worth seeking out. Whether you are a Los Angeles local looking for your next food obsession, a Chicago resident who has somehow missed this neighborhood gem, or a South Dakotan curious about the birria hype, these restaurants have something for you.
Food is never just about sustenance. It is about culture, memory, community, and joy. The people behind Simon Tacos understand this implicitly. They are not just selling tacos. They are sharing pieces of themselves, their heritage, and their passion with every customer who walks through their doors or approaches their truck window. That is why the name matters. That is why these tacos deserve your attention. And that is why, if you have not already, you should make a plan to visit one of these establishments as soon as possible. Your taste buds will thank you, and you might just discover your new favorite taco in the process.
Frequently Asked Questions
Q: Are all Simon Tacos locations owned by the same person? A: No, the various Simon Tacos locations are independent businesses. Chef Francisco Aguilar owns the Los Angeles Simón; the Chicago Simón Tacos is a separate family operation; and Edwin Alvarez and his family own Sioux Falls Simón’s Tacos. They share a name but are not connected corporately.
Q: What are the hours for Simón in Los Angeles? A: Simón operates six days a week, Tuesday through Sunday, from 12:00 PM to 7:00 PM. They are closed on Mondays. The truck is located at Sunset Triangle Plaza in Silver Lake.
Q: Does Simón in Los Angeles take reservations? A: No, as a food truck, Simón operates on a first-come, first-served basis. During peak hours, especially weekends, expect to wait in line for thirty minutes to an hour.
Q: What is the price range at these restaurants? A: The Los Angeles location is premium-priced for a food truck, with tacos ranging from eight to twelve dollars. The Chicago location is more affordable, with tacos priced between $4 and $6. The Sioux Falls location falls in the mid-range, with birria tacos around $5 and combination plates between $12 and $16.
Q: Are there vegetarian options available? A: The Chicago location offers vegetarian options, including chile relleno tacos and cheese quesadillas. The Los Angeles location focuses primarily on seafood but can accommodate dietary restrictions if asked. The Sioux Falls location has limited vegetarian options beyond sides and appetizers.
Q: Can I order delivery from these restaurants? A: Yes, the Chicago and Sioux Falls locations are available on delivery platforms like Uber Eats, DoorDash, and Grubhub. The Los Angeles food truck does not typically offer delivery due to its operating model, but you can order ahead for pickup during busy periods.
Q: What makes the fish al pastor at Simón special? A: The fish al pastor uses seasonal white fish, typically Mahi Mahi, marinated and cooked using traditional al pastor techniques usually reserved for pork. It is served with caramelized onions, grilled pineapple, and cilantro, creating a unique combination of smoky, sweet, and savory flavors that has made it the truck’s signature dish.
