Utah Stories

Tantalizing Tacos at Facil Taqueria

The goal at Fácil Taqueria is to redefine Salt Lake’s taco landscape. By actively seeking out local farmers and producers, and using innovative ideas, Fácil Taqueria delivers a fresh dining experience.


Most things about Fácil Taqueria are as unexpected as their digital presence declares them to be: “Your non-traditional neighborhood taqueria”.

As guests step through the doors at Fácil Taqueria, it’s easy to immediately recognize that their goal is to redefine the taco landscape of Salt Lake. A brief scan of the menu highlights traditional Mexican offerings you might expect to find, like pork carnitas and chicken tinga, but also a fusion of unexpected ingredients — Nashville hot chicken tacos and a glazed pork belly burrito, for example — that showcase their innovative approach to dining.

Located in an unassuming strip mall in Olympus Cove just below I-215, Fácil is owned by Spencer Herrera and Dallas Olsen. The married couple started the endeavor as a food truck and have now celebrated 2+ years of brick and mortar success. Olsen, who has fine dining chef roots, leads the culinary team, while Herrera is the cocktail and front-of-house mastermind. 

They live and die by their mantra: “Enthused about smoke, spirits and local farms”, and it’s reflected in every sip and bite. 

Chicken Tinga taco with red chile spice rub, radish and pepper salad, lime crema, mojo verde, pepitas.

An Evolution in Dining

The restaurant actively seeks out local farmers and producers, supporting Utah’s diverse food purveyors. Olsen sources the mushrooms for the earthy Local Mushrooms tacos bathed in an ancho and orange glaze from Intermountain Mushroom. Produce of every sort comes from Frog Bench Farms to make its way into not only the salsas but front and center in entrees too. The roasted Squash & Poblano taco celebrates these vegetables with a hearty almond and ancho chile salsa and flourish of Cotija cheese.

Beyond the delectable tacos, Fácil Taqueria’s ambiance adds another layer to the dining experience. Floor-to-ceiling windows flood the open dining room with natural light, giving foodies ample opportunity to capture their lively salads, agave and mezcal cocktails in all their beauty. The open kitchen allows patrons to witness the culinary magic happening behind the scenes, enhancing the overall sensory journey in casual style.

A full bar offers up memorable margaritas, ranch water and tequila sours, but also thoughtful twists on familiar cocktails like the Mezcal Mule and Oaxacan 75.

Fácil’s house and Black margaritas.

Catering to Customers

In Spanish, facil means easy, and it shows in every experience at the restaurant. Counter-style ordering and self-service water and seating lend to the relaxed vibe, yet the carefully nuanced food and cocktails receive all the attention and skill of many of Salt Lake’s higher-end establishments. 

Take for example, the freshly-fried house chips, generously sprinkled with salt and served with their Dealer’s Choice salsa duo. These aren’t to simply fill you up, they are for crunchy, addictive enjoyment, before, during, and after your meal.

Not to miss the birria trend (they are a taqueria after all), Fácil offers the smoked prime rib birria tacos braised with chipotle and cerveza and served with a smoked consommé for dipping. 

To enjoy these or anything on their menu, customers can call in for pick up orders or wait with anticipation for the doors to open Tuesday through Saturday at noon. There are no reservations, so your order and resulting seat is first-come, first-served. 

For those looking to savor the culinary creations of Fácil on a more flexible schedule, they now offer catering. 

“We eat at Fácil often and asked them if they’d cater a party on our patio last summer,” explains food enthusiast and regular customer Paula Colman, who ordered a buffet of four kinds of tacos and salad with plenty of chips and salsa. “Not only was the food exceptional, but they provided the entire setup (from portable chafing dishes to adorable labeled containers for all the fixings), saving us a ton of time and effort. It was hands-down the best catering experience we’ve had in Salt Lake.”

If you just can’t get enough of Fácil, they also sell their house hot sauce, tajin and michelada mix and shrimp garlic oil separately. 

Committed to pushing the boundaries of traditional flavors with a focus on locally sourced ingredients, Fácil Taqueria has not only elevated the humble taco, but has also set a new standard for the intersection of flavor and freshness. 

For those looking to embark on a gastronomic adventure while supporting local, Fácil is a standout destination for taco lovers seeking a delicious yet approachable dining experience.

Feature Image: Local mushrooms taco with oyster mushrooms, queso fresco, fermented cabbage, ancho, and orange glaze. Photos by Golda Hukic-Markosian.

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