PASCO, WA – There’s a new taco spot in town that’s setting the Tri-Cities food scene ablaze — literally. Smoky Tacos, located at the corner of Road 68 and Rodeo Drive next to Shakey’s, is redefining what authentic Mexican street tacos can be. Owner Jesus Alvarez says the secret isn’t just in the meat — it’s in the fire.
“We cook everything over charcoal — not a griddle,” Alvarez explained. “That gives the beef a caramelized crust and a smoky flavor you can’t get anywhere else. It’s the flavor that’s been missing from tacos around here.”
From Mesa Fields to Ribeye Dreams
Alvarez’s story starts just north of Pasco in the small farming town of Mesa, Washington, where he grew up working the fields and learning the value of hard work. After graduating from Connell High School, he spent years in the construction and auto sales industries, eventually becoming a top car salesman. But even with financial success, he says something was missing.
“I had a great job, but there was something inside me that wasn’t 100% happy,” he said. “I wanted to do something that felt real, something that reminded me of my roots — and for me, that was food.”
It started during the pandemic, when Alvarez bought a $30 charcoal grill and began experimenting. One grill turned into another — and then a $5,000 commercial-grade charcoal grill, now proudly standing inside Smoky Tacos.
The Flavor Is in the Fire
Unlike most taco spots that cook on flat-top griddles, Smoky Tacos grills all its meats — ribeye, New York cut, adobada, and more — directly over charcoal. The result? Deep, smoky, flavorful tacos that hit your senses the moment you walk in.
“Our beef is salted, grilled over charcoal, and that’s it,” Alvarez said. “No marinades, no fancy sauces — just great-quality meat cooked the right way.”
His attention to detail doesn’t stop there. The tortillas — available in red, blue, and white corn — are made from scratch using corn sourced directly from the heart of Mexico.
“Corn here in the U.S. is too sweet,” he explained. “Mexican corn is starchier, less sweet, and gives you that perfect tortilla texture and flavor. We even boil and grind the corn ourselves to make our own masa.”
Simple Menu, Serious Quality
The menu is intentionally simple — just five tacos. Ribeye, New York cut, adobada (charcoal-grilled pork), cecina, and quesabirria (slow-stewed beef with melted cheese). That’s it.
“Five tacos means fewer mistakes and better quality,” Alvarez said. “We focus on getting those right every single time.”
And that focus is paying off. In just 45 days since opening, Smoky Tacos has already drawn over 1,000 customers, with the ribeye taco quickly becoming the fan favorite.
“We’ve had people from Phoenix, Texas, even Mexico tell us this is exactly how they remember tacos from home,” Alvarez shared. “That’s the best compliment you can get.”
A Mission to Raise the Bar
Alvarez says his goal with Smoky Tacos isn’t just to serve good food — it’s to raise the standard for Mexican cuisine in the Tri-Cities.
“There’s a lot of Mexican food around, but sometimes the quality isn’t there,” he said. “We want to bring back authentic techniques — charcoal, real masa, and high-quality meats — to remind people how good it can be.”
Visit Smoky Tacos
Location: Road 68 & Rodeo Drive, Pasco, WA (next to Shakey’s)
Hours: 11 a.m. – 8 p.m., Monday through Sunday
Phone: (509) 581-7721
Social: Find them on TikTok, Instagram, and Facebook @SmokyTacos
For now, Alvarez is focusing on consistency and keeping things personal — no catering, no DoorDash (except tamales during the holidays), and no burritos until he finds a flour tortilla worthy of his name.
“If your first experience isn’t great, you won’t come back,” he said. “So I want everyone to try it fresh — right off the grill.”
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Smoky Tacos isn’t just another taco shop — it’s a movement to bring back the true art of Mexican grilling, one ribeye taco at a time.
