Provo’s 180 Tacos takes fusion food to a deliciously new level
Malasadas, a Korean Barbecue Rice Bowl, a side of Mexican style rice, a trio of street tacos, a side of Chimichurri Mac and Cheese, a Steak Asada Salad and a serving of Wonton Chips, clockwise from left, at 180 Tacos in Provo.
Wonton Chips with sweet and spicy chili sauce, scallions and sesame seeds at 180 Tacos in Provo.
A trio of street tacos at 180 Tacos in Provo. From left to right are Jamaican stewed beef, with cilantro, spruced carrots and fried pickled red onions; achiote pork, with jack cheese, cilantro and pickled red onions; and buffalo chicken, with pickled pirepoix and street corn ranch.
Wonton Chips, Mexican style rice and Chimichurri Mac and Cheese, clockwise from left.
A Korean Barbecue Rice Bowl at 180 Tacos.
A serving of Malasadas at 180 Tacos.
A Steak Asada Salad at 180 Tacos.
Wonton chips and a trio of street tacos at 180 Tacos in Provo, photographed on Monday, Jan. 18, 2016. SPENSER HEAPS, Daily Herald
A side of Mexican style rice at 180 Tacos in Provo, photographed on Monday, Jan. 18, 2016. SPENSER HEAPS, Daily Herald
A steak asada salad at 180 Tacos in Provo, photographed on Monday, Jan. 18, 2016. SPENSER HEAPS, Daily Herald
A side of chimichurri mac and cheese at 180 Tacos in Provo, photographed on Monday, Jan. 18, 2016. SPENSER HEAPS, Daily Herald
Forget Tex-Mex, Eurasian and Pacific Rim: When it comes to fusion cuisine, nothing quite measures up to 180 Tacos in Provo.
Nestled just off Bulldog Boulevard, and in the same parking lot as the ever-popular Kneaders, this storefront marks the second location for the unique taco joint, and one that’s a perfect hit for both college and cultured diners.
First, though, let me start my review with a little background. The past few weeks, I’ve found myself itching for some delicious Mexican dining, so when I found out a taco joint was up for grabs as a dining review, you’d better believe I jumped at the chance to sink my teeth into something classic. Though I’d heard of fusion cuisine before, I don’t think I really grasped quite what that meant, or that it applied to the street tacos and chopped salads of 180 Tacos. Though its cuisine was anything but the classic Mexican I craved, I couldn’t be more pleased about being wrong, and my taste buds couldn’t either.
To be quite honest, the set-up of 180 Tacos reminds me a lot of its corporate counterpart: the ever popular Chipotle. With bold menus posted on the wall and a very modern, industrial-style interior, the similarities are pretty apparent. Taking into account the fresh lineup of food just waiting to be made-to-order, that’s where the similarities end.
Though Chipotle has long been a fan favorite when it comes to good food served fast, 180 Tacos takes similarly fresh, delicious ingredients and adds something more: a spark of creativity — just what my famished group of diners needed when we wandered in last week.
Not knowing what to expect, I was blown away by the impressive art on display at the restaurant and had to reel my mind back in to focus on the huge variety of menu options. Gratefully, the amazing 180 Tacos staff was on hand to point us in the right direction, but with a menu featuring daily deals, sides, extras and literally five varieties of “Global Flavor” — including Mexican, Caribbean, Asian, American and Vegetarian — it can get a little overwhelming to try and narrow things down.
To keep it basic, 180 Tacos offers rice bowls, stacked enchiladas, salad bowls and various combinations of the basic street taco, including our meal of choice: the 180 Dozen — 12 tacos of your choice in one combo box. With four of us, and 15 flavor options, this seemed like the best way to cover the most ground without getting too overwhelmed.
Since we had almost every flavor on the menu, let me level with you: it takes a special kind of restaurant to put things like buttermilk fried chicken and carrots into a taco and have it not just be a novelty, but an actual flavor sensation. And 180 Tacos? Is totally that kind of special.
I personally tackled the buttermilk fried chicken (featuring cilantro, spice carrots, napa cabbage and street corn ranch), Cuban mojo pork (featuring napa cabbage, tropical fruit and habanero mojo sauce) and the steak asada tacos (featuring cilantro, cotija cheese, aslsa mexicana and tortilla strips), and I loved them all for very different reasons.
Though I’m generally the kind to customize without tasting — pulling off things I don’t usually like and fixing my meals to my taste, I didn’t even try with 180 Tacos. And I didn’t have to. No flavor overwhelmed another, and everything added together to make a perfectly fused symphony of sweet, savory and classy. We even took the steak asada flavor to the next level in a rice bowl for lunch the next day and not only did it heat up well and hold the original flavor, but it also adapted perfectly to the new format.
Though I could spend the entire review just listing the great flavors we had the chance to experience, I’ll skip on to a few other highlights, including the Korean BBQ taco — a tasty little number my fellow diner aptly described as “a little sweet, a little special and a lot of delicious.” Though I’m not one for fish, my friend bravely faced the salted cod fritters, praising the mild flavor of the fish and the freshness and brightness of the gazpacho.
Another seafood highlight was the chile shrimp, a sweet and spicy number, though the buffalo chicken flavor topped the evening by putting everything there is to love about buffalo chicken … into a taco.
The real surprise of the night, though, came from the Vegetarian menu, where we discovered just how delicious falafel can be. Mixing cilantro with cucumber, napa cabbage, chimichurri crema, sesame seeds and lime, this meatless option sacrifices none of the flavor.
We topped off our meal with a side of Chimichurri Mac and Cheese and a full order of Malasadas (Portuguese donuts tossed in sugar and topped with agave glaze), but the real highlight of the meal were definitely the tacos.
Whether you’re going for gluten-free, vegetarian, or even just a slightly healthier option for fast food, this made-to-order fusion restaurant is a sure hit, and the friendly staff and passionate chef only make it better. Self-described as “a culinary adventure wrapped in a tortilla,” my crew certainly went on an adventure, and we loved every minute of it.
180 TACOS
Where: 227 W. Bulldog Blvd. in Provo
Hours: Monday to Thursday 11 a.m. to 9 p.m., Friday 11 a.m. to 10 p.m., Saturday 10 a.m. to 10 p.m., closed Sunday.
Prices: $2-$7.50 for individual entrees and sides, $25 for the 180 Dozen (12 tacos)
Info: (801) 607-5535, 180tacos.com