Hace casi 40 a&ntilde;os, Mar&iacute;a de Jes&uacute;s Rodr&iacute;guez Casta&ntilde;eda y su esposo, Antonio Rojas Castro, comenzaron a servir tacos en la plaza de Ajijic todas las noches a los clientes que pronto se enamoraron de su forma de preparar la comida callejera favorita de todos.
Cuando alg&uacute;n cliente ocasional no ten&iacute;a dinero, la familia le dejaba pagar m&aacute;s tarde o renunciaba al cargo por completo, lo que finalmente le vali&oacute; a Antonio el apodo de &#8220;El Cholo&#8221; de la <a href="https://www.ocweekly.com/what-does-cholo-exactly-mean-7374600/" target="_blank" rel="noopener noreferrer">cholos</a> que frecuentaba su stand.
Hoy, Tacos &#8220;El Cholo&#8221; es propiedad del nieto de Antonio y Mar&iacute;a, Juan Jos&eacute; Gamboa, y su esposa, Angy Saucedo. Juntos con <a href="/cenaduria-memo/">Cenadur&iacute;a Memo</a>, se encuentran entre los restaurantes m&aacute;s antiguos de Ajijic.

Tacos “El Cholo”

Owners Juan José Gamboa and Angy Saucedo serve tacos on the Ajijic plaza six nights a week from 7:00 to 11:30 p.m.

They inherited the business from Juan's grandfather, "El Cholo," who started making tacos here on the plaza almost 40 years ago.

They serve beef, chorizo, carnaza, and cabeza (cow head) tacos. These are adobada tacos with a güero chile and grilled onions on the side.

Whole beans are a common topping for tacos around here. The red and green salsas at Tacos "El Cholo" are pretty non-spicy.

Cilantro, onions, radish, white cabbage to put on your tacos.

Chorizo, which is a bit like sausage, but better.

Carnaza comes from a muscle in the upper part of the cow's front legs. It's kept in a separate area where it's covered in plastic and steamed with tortillas.

Soft drinks are available along with agua fresca de jamaica (water flavored with hibiscus leaves).

Have a seat here while you eat or take your tacos to one of the benches on the plaza.

Almost 40 years ago, María de Jesús Rodríguez Castañeda and her husband, Antonio Rojas Castro, began serving tacos on the Ajijic plaza every night for customers who soon grew to love their way of preparing everyone&#8217;s favorite street food.
When the occasional customer didn&#8217;t have money, the family would let them pay later or waive the charge altogether, which eventually scored Antonio the nickname &#8220;El Cholo&#8221; from the <a href="https://www.ocweekly.com/what-does-cholo-exactly-mean-7374600/" target="_blank" rel="noopener noreferrer">cholos</a> who frequented his stand.
Today, Tacos &#8220;El Cholo&#8221; is owned by Antonio and Maria&#8217;s grandson, Juan José Gamboa, and his wife, Angy Saucedo. Together with <a href="/cenaduria-memo/">Cenaduría Memo</a>, they are amongst the longest standing restaurants in Ajijic