King Street Tacos was on my radar since it opened in early June. I put it off until a new lede came across my desk: The Biki bikeshare program was launching and I really wanted to check it out. After some research, I discovered that King Street Tacos, in the old Zaratez Mexicatessen spot, was a stone’s throw from Biki Station 406 at King and Piikoi streets. I decided to check out both in one afternoon.
If you’re familiar with this part of Lower Makiki, you know parking is a premium. Even meters are hard to come by, making bicycling a wise choice. Interested in my Biki experience? Check it out here.
Hallmarks of a good taco spot include well-seasoned meats, tasty rice and beans and a signature item that knocks your socks off. King Street Tacos checks all these boxes off.
The tres (three) taco plate is filling for $12 and includes your choice of any three tacos, rice, beans and slaw.
I felt I needed to experience the namesake taco plate and it did not disappoint. My three taco choices beef chorizo and potato, carne asada and carnitas pork. I’m a huge fan of the mildly spicy kick from chorizo (a sausage made with fatty bits of meat and spices); the soft potato cubes enhanced it by soaking up the flavorful grease. The carne asada is especially smoky with a good dose of paprika and other spices. The carnitas was on the saltier side, so I would avoid it if you’re sensitive to sodium.
The original nachos ($7.50) come seriously loaded with beans, cheese, jalapeno, guacamole, pico de gallo, sour cream and queso fresco; for $2.50 more you can add your choice of meat. You might as well go all in because nachos without meat is just seven-layer dip, amirite?
Mexican food as we know it is simple. You have base proteins like steak, chicken or pork, plus condiments, sauces and different vehicles for transporting them to your mouth. But I’m willing to bet you haven’t had something called “the Stack.”
The Stack is exactly what it says it is but so much more. You start with a deep-fried tostada and top it with beans, cheese meat, slaw and tomatoes. Then you add another layer of same. And another. And another tostada loaded with toppings. Then you top that with a mound of queso fresco, raw red onion, cilantro, guacamole and crema. The result is a monstrosity I can say I’ve only seen at King Street Tacos. It’s insane and total Fat Kid Friday material and going forward, this is the reason I’m riding the Biki to King Street Tacos.
At least when I order the Stack, I know I’m burning it off on the way back.
King Street Tacos
1273 S. King St.