Lakeside Guide to Lake Chapala, Ajijic, Mexico

11/20 • Revolution Day is next Tuesday More Info

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Eat & Drink

Tacos “El Cholo”

At a Glance

This taquería has been serving tacos on the Ajijic plaza at night since the late 1970s.

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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’s favorite street food.

When the occasional customer didn’t have money, the family would let them pay later or waive the charge altogether, which eventually scored Antonio the nickname “El Cholo” from the cholos who frequented his stand.

Today, Tacos “El Cholo” is owned by Antonio and Maria’s grandson, Juan José Gamboa, and his wife, Angy Saucedo. Together with Cenaduría Memo, they are amongst the longest standing restaurants in Ajijic

Street View

Address

Main Plaza

 • Ajijic

HoursClosed Now

Mon7:00pm -11:30pm
Tue----
Wed7:00pm -11:30pm
Thu7:00pm -11:30pm
Fri7:00pm -11:30pm
Sat7:00pm -11:30pm
Sun7:00pm -11:30pm

Photos of 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.

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,

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.

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

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.

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

Fine Art Photography of Lake Chapala

Day of the Dead Skull Altar

Day of the Dead Skull Altar

A skull, white cross, candles, dyed sawdust, marigolds, Corona bottles and other offerings adorn an altar on the Night of the Dead in Chapala.

Purchase This Fine Art Print
Purchase This Fine Art Print
Chorizo, which is a bit like sausage, but better.

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

Adobada and beef cook on the comal.

Adobada and beef cook on the comal.

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.

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).

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.

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

Sayaca during Carnival

Carnival & the Masked Sayacas of Ajijic

See this Photo Essay
See this Photo Essay

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