Subtle becomes sublime
Not all tacos are created equal. And that’s no more obvious than when browsing the menu at West Coast Taco Bar in Elk Grove. “They’re not what you will find at a traditional taqueria — that’s not a jab,” says Cynthia Garcia, a classically trained chef who owns and runs the gourmet taco spot with her husband, Ivan. “The ingredients are slightly elevated.”
For years, loyal fans followed the West Coast Taco Bar truck from parks to wineries to brewpubs for a taste of chicken adobada, classic asada, carnitas, or the corn and poblano tacos. Their brick-and-mortar restaurant located on Elk Grove Boulevard has since 2022 afforded the couple a more grounded space in which to play with the menu and nourish relationships with regular customers.
Inspiration comes from more traditional Mexican cuisine, but it doesn’t stop there. Seasoned world travelers, the couple is always trying new foods and looking for dishes they can’t find here at home. If a flavor profile excites them, they’ll experiment to see if they can translate their memory of the taste into a taco. Because they are food artists at their core, every bite they create is a carefully curated melding of ingredients, from start to finish.
“A lot of the tacos and flavor profiles that we chose came from experiences of our life. When we put the menu together, we thought about what we enjoy eating and our favorite foods,” Ivan explains.
Ivan’s favorite is the staple, “Dirty Diana,” named after Cynthia’s childhood nickname for her beloved late sister. Juicy and spicy, the taco is made with slow braised beef birria served in a signature Sac Town Fire mole tortilla with melted Monterey Jack cheese and topped with tomatillo salsa, marinated onion, and cilantro.
Cynthia’s hands down favorite taco is the “Sac Town Fire” taco made with garlic shrimp in a red mole tortilla with zesty cilantro slaw, chipotle sauce, and Cotija cheese.
Prep work is key, and every great taco, burrito, and salad starts with the freshest ingredients, including locally made tortillas, meat from a local butcher, and up to eight sauces created in-house, daily. A tasty craft brew from Rocklin’s Moksa Brewing Co. is the perfect pairing.
The couple, who loves to eat and appreciates each meal of the day, enjoys the challenge of striking a balance between the familiar and a little more adventurous. “Finding something that excites us, that’s kind of the drive,” says Ivan, who grew up working in his parents’ Mexican restaurant in Tracy, Calif.
After serving a decade in the U.S. Marine Corps Ivan found himself in the culinary world as executive chef at Seasons 52. There he met and fell in love with food and his future wife. He was mesmerized by Cynthia’s attention to detail, love, and care she put into food preparation. That set the tone for their future ventures.
When the two became parents, they moved their young family from San Diego to Elk Grove. They struggled to find foods they loved in their new home. “We were on this wild search for tacos. It just wasn’t hitting the spot for us. We thought, ‘Maybe we should make our own,’” Cynthia recalls. With a little bit of savings and encouragement from friends and family, the couple began working on a menu to share with the community.
For a taco that you’re not going to find anywhere else, Cynthia suggests trying the “Korean Seoul” with sweet soy and ginger marinated steak served on a flour tortilla with cucumber salad, Sriracha aioli, green onions, and sesame seeds. The couple even offers tasty vegetarian options, such as the “Bella Truffle.” It’s loaded with baby Portobello mushrooms sautéed with garlic and onion, and served in a flour tortilla topped with fresh arugula, white truffle cream, and Parmesan cheese.
Juggling a business while parenting two young children would be daunting for many, but the duo says they never grow tired of working with each other around the clock. That’s because creating new flavors and serving up satisfying tacos is for the Garcias the spice of life.
