Street-style Chicken Tacos ~ photos by Sarah Mayo
Murfreesboro may have many Mexican restaurants, but none are exactly like So-Cali Taco Shop with its modern take on classic favorites. This bustling spot on Old Fort Parkway recently changed its name when longtime managers of the former establishment there bought out its previous owners and added some exciting new twists to the menu.
Diners herd in and deliveries swarm out. It seems that Murfreesboro likes this Southern California twist to their tacos.
Working in the family food business in Southern California for over a decade, owners Adriana Lopez and Edgar Moreno decided to put their own spin on things, adding some dishes like chili verde and cabeza to the more common tacos, burritos, fajitas and quesadillas.
“Everything we serve, we make right here,” said Lopez, “nothing is prepackaged, not the sauces, the tacos or the meat.”
Moreno echoed, “After so many years of doing things as I was taught, I wanted to better re-invent and specialize some dishes.”
Tostada, Taco and Burrito
Enter their invention of the Surf Cali Burrito, with steak, shrimp, pico de gallo, french fries and secret salsa. So far, it’s the Murfreesboro favorite. The new Street Tacos are also popular—five soft, flat corn tacos topped with your choice of meat, onions and cilantro. The owners say the carne asada tacos are also near the top of the Murfreesboro popularity list.
Tortilla chips are made fresh daily, as are the shells for their tacos, which come in many varieties—crunchy or soft, corn or flour or a combination—and what a difference that makes. Once you determine the desired shell for your taco, choose from ground or shredded beef, grilled chicken, cabeza (head meat), shrimp, pastor (marinated pork) or breakfast burritos served all day. Eggs, bacon, cheese and potatoes are available all day. Yes!
I had the pleasure of dining with my favorite publishing family at So-Cali recently and feasting on a great variety of menu items. The portions are huge, satisfying and flavorful. You need two hands to hold the burrito, and the quesadillas are massive and impressively delectable. Unlike some other places, they are extremely generous with cheese in everything they serve. Ooey-gooey pull-apart deliciousness.
So-Cali Cheese Dip
So-Cali also custom makes a white dipping cheese sauce, not the canned variety, which has depth of flavor and a thick creamy texture. Our inventive junior publisher dipped his quesadilla in the cheese sauce and declared that from now on, “This is how to eat a quesadilla!” If you want cheesy, I’d recommend you take his advice.
We had the opportunity to sample the Machaca, scrambled eggs with shredded beef cooked with onions and peppers served with beans, sour cream, pico and lettuce. The flavorful, protein-packed dish flew off the plate. Next came the Tostada, a crispy, flat round corn crisp layered with beans, lettuce, pico, and choice of meat (or, vegetarians, no meat).
Machaca
So-Cali also offers delicious homemade green and red salsas, the former a smoky, tomatillo hot sauce and the red a milder, more traditional tomato sauce.
The extensive menu features a wide array of tacos, rolled tacos, burritos, breakfast burritos, nachos, tortas, fajitas, enchiladas, quesadillas, tostadas, french fries, kids menus and desserts. So if you think all tacos and burritos are the same, come in and check out So-Cali Taco Shop.
I heard a diner say, “I think this is the best taco I’ve ever had,” referring to the flavor and texture of homemade crisp as well as the savory tenderness of the shredded beef taco in a crispy shell.
Shredded Beef Tacos
When I learned of the many options at So-Cali, I had to go back and try the chimi-style breakfast burrito. And, wow, was I pleased! Chimi-style is an option available on all of their burritos, meaning they will deep-fry any burrito on the menu.
“Be aware of the ingredients in the burrito,” advise the owners, fresh lettuce and sour cream will change texture once cooked, “so order them on the side if you don’t want ’em fried.” But some patrons do.
On my second trip back the place was equally full and the orders kept flowing and tables kept filling as pleased customers continued to dine while Cuban music played in the background. I asked one diner what he thought of the food, and with a very serious tone and forthright attitude he said, “It’s absolutely fantastic and plentiful.”
It doesn’t get much better than a restaurant that goes through over 90 pounds of steak a day (and that’s only one of their meat options). If you are looking for a reliable, fast, satisfying burst of flavor and a vast selection to explore, try So-Cali yourself. And, please share your thoughts with us. If you’ve never had a chimi-style burrito, like I hadn’t until recently, it is an adventure worth taking. Explore great new eats, Murfreesboro, and eat well.
So-Cali Taco Shop
2805 Old Fort Pkwy., Suite M
Monday–Saturday: 9 a.m.–9 p.m., Sunday: 10 a.m.–3 p.m.
615-898-0850
Steak, chicken, carnitas, cabeza or pastor street taco: $1.50; Torta: $6.99; Taco salad: $7.69; Steak and chicken fajitas: $9.50; Oreo churro: $2.25; Carne asada quesadilla: $7.59; Two enchiladas, rice and beans: $8.69
