Black Rooster Taqueria

Black Rooster Taqueria is a husband-and-wife driven restaurant in Orlando built around a farm-to-taco concept that emphasizes sustainability, real ingredients and artful presentation. The owners pursue a fast-casual mission to serve delicious food swiftly while celebrating culture, history and community, and the team offers catering with a downloadable catering/menu packet for events. The restaurant has earned wide press recognition, including features in the New York Times, Condé Nast Traveler, the Orlando Sentinel and Orlando Magazine’s Critics Choice “Best Tacos.” The interior displays colorful, Day of the Dead–themed décor with artwork from local artists, refurbished Central Florida furniture and handmade tables built by the chef, creating a vibrant, fast-casual vibe. Cuisine delivers a contemporary, modern take on Mexican cooking with a farm-to-taco philosophy that reinterprets Latin flavors using high-quality, fresh ingredients and authentic techniques such as hand-pressed tortillas. Chef John Calloway leads the kitchen. Specialties include guacamole made to order, Ahi Tuna Ceviche, pozole verde, Black Rooster Asada tacos, pork belly taco and chocolate chipotle flan.