El Itacate

El Itacate is a taqueria on Avenida Revolución built around good beef. The name is Nahuatl, from itacatl, the packed food Mexicans carry on a trip. Chef Jorge López designs the menu; a 2013 sayulitabeach.com profile called him the owner, newly arrived from Mexico City, and put the opening around 2009. Tacos come on corn or flour tortillas with arrachera, rib eye, New York, sirloin or suadero. Shrimp, tuna and octopus are there too, plus vegetarian mushrooms, rajas and a hibiscus-flower quesadilla. The dish to know is the house namesake, the Itacate. Cheese is browned on the griddle into a crisp shell, then folded around a chosen protein and vegetables. It is big enough for two to split. The queso fundido comes with a piece of fried cheese on top. Tables get salsas of varying heat, onions, beans and limes. Aguas frescas change daily; a 2024 visitor had a hibiscus and strawberry margarita. Its Instagram bio sums it up in one hashtag, "los tacos más chidos de Sayulita," chido being Mexican slang for cool. It is open daily from 1 to 9 p.m., with outdoor tables and pickup, and online listings say it takes cash only.

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