Paco’s Tacos is Opening a Second Northshore Location

The new Paco's Tacos location in Covington will be the first with bar seating

Brett Llenos Smith News Writer
Photo: Official

Known for its authentic Mexican street tacos, Paco’s Tacos is preparing to open its fourth location and second on the Northshore in Covington at 407 N Columbia St. With locations in Metairie, Mandeville, and Harvey, Paco’s Tacos has built its reputation on classic street food tacos made with grilled skirt steak, Mexican-style chorizo, and thin-sliced rotisserie pork. The restaurant is also known for its specialty cocktails, specifically its margaritas.

Co-owner Carlos Valencia recently told What Now New Orleans that the new location will open in October and be the first with a full sit-down bar.

“When it comes to interacting with our employees, we thought that a sit-down bar area really adds value to that experience,” Valencia said. “That sit-down bar will feature our already well-received margaritas, along with an expanded menu of micheladas that we haven’t been able to offer due to the setups of the other locations.”

Valencia went on to say that being part of the community is one of the core values at Paco’s Tacos. With the new location being near the Tammany-Trace Covington Trailhead, Valencia said the restaurant will complement the many events that are regularly held at the bandstand and amphitheater.

“I think it’s gonna be a perfect fit,” he said. “They’re packed with monthly events and parties at the trailhead, and so, the best way to be part of the community is to make sure we’re engaging in those events and have some functions on the patio that are family-friendly.”

“We’re not a chain,” he added. “We’re locally owned, operated, and managed. We want to make sure that everybody knows that hey, our kids go to school here, and we live here. This is not a corporation where the management is in Dallas, New York, or Chicago. That’s very important to us.”

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Brett Llenos Smith is a freelance writer with a bachelor’s degree in journalism and more than a decade of experience writing about restaurants, farms and food production. As someone with a multi-ethnic background, he has a passion for highlighting folks from underrepresented communities.
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