In the heart of downtown, I found myself savoring the simple pleasure of a refried bean taco in the company of three of my favorite men in Phoenix’s culinary landscape: Chef Suny Santana, Artist Gennaro Garcia, and Chef Aaron Chamberlin. This creative trio forms the core of Taco Chelo, a Roosevelt Row taquería opened in 2018 that is known for its fresh, innovative take on Mexican tacos in a space adorned with Garcia’s signature artistry. The menu, some of which is influenced by the Mexican states of Nuevo Leon and Sonora, highlights locally sourced produce, while the décor reflects Garcia’s diverse artistic mediums. And now there is exciting news for Tempe residents and visitors: Taco Chelo is opening its second location near Arizona State University at 521 College Avenue.
Aaron Chamberlin’s culinary journey began washing dishes at the age of 15, and his passion and determination propelled him through the ranks of the restaurant industry. Chamberlin’s dedication to honest, flavorful food has been unwavering, starting from his early days in San Francisco learning from renowned chefs, to the establishment of several beloved Valley restaurants, including St. Francis (where his talents caught the eye of Guy Fieri on Diners, Drive-Ins, and Dives), to Phoenix Public Market Café, Tempe Public Market Café, and Ghost Ranch.
Suny Santana, who grew up in Monterrey, Nuevo Leon, Mexico, infuses Taco Chelo with the warmth of his heritage. Inspired by his mother’s recipes and traditional cooking methods, Santana brings a taste of home to every dish. His partnership with Chamberlin since 2011 working at St. Francis has blossomed into a creative collaboration that defines the essence of Taco Chelo. In fact, the taquería is named in honor of Chef Santana’s mother, Consuelo, affectionately known as “Chelo.”
Gennaro Garcia is the artistic force behind Taco Chelo, imbuing every detail of the dining experience with his touch, down to custom plateware. Vibrant murals and meticulously curated décor bear testament to Garcia’s craftsmanship, creating a visually stunning and inviting ambiance that captivates diners from the moment they step inside. What few may realize is that Garcia’s talent extends beyond his artistic endeavors; he is also an exceptional cook who skillfully infuses Taco Chelo’s cuisine with his Sonoran influence.
As Taco Chelo expands its reach to Tempe, the trio sees an opportunity to introduce their unique concept to a new audience. Situated near Arizona State University, the new location promises to be a vibrant hub for students and locals alike. With its larger space and focus on natural light, the Tempe restaurant is located near other local favorites like Postino and Snooze. Santana explains, “For us, when we think of Taco Chelo, it is a vibe and an energy. Being near ASU, we will attract a lot of students and a different clientele; we think it is the perfect location.”
The Tempe location of Taco Chelo will feature a similar menu to its flagship restaurant, offering favorites like the Beef Barbacoa, the Sonoran Taco, and the Fish Taco. In addition to these classics, the new location will introduce new dishes, such as the Taco Americano—a play on the American penchant for cheeseburgers and fries, featuring a ground beef patty, cheddar cheese, Thousand Island dressing, pickled Fresno chilis, and shoestring potatoes on a blue corn tortilla. The Americano was inspired by a trip of Garcia’s to Mexico City, as he playfully says with a smile, “I am part of the research department of Taco Chelo.” Another new addition is the Doradita, a generous 12-inch quesadilla stuffed with a tantalizing blend of Oaxacan and mozzarella cheese, along with roasted Anaheim chiles and served with three sauces: avocado salsa, Mexican crema, and their delectable refried beans made with Sonoran Mayacoba beans.
Taco Chelo distinguishes itself from other taquerías by offering an array of healthier menu options. Each dish contains wholesome, flavorful ingredients without compromising on taste, like their Vegetable Taco featuring roasted sweet potato, romesco sauce, feta cheese, toasted pepitas, and green onions. Or try their Taco Chelo Salad with romaine lettuce, jicama, orange, cucumber, avocado crema, cilantro, mint, lemon vinaigrette, pepitas, cotija cheese, radishes, and Chimayo chile. Taco Chelo sources farm-fresh produce from local purveyors like McClendon’s and incorporates locally sourced honey into their dressings. Notably, they exclusively use 100% extra virgin olive oil, eschewing seed oils for a healthier cooking alternative.
Garcia’s artistic vision for the Tempe location, in his words, is “completely different,” taking on a new and distinctive form. Inspired by the rich tradition of hand-carved Mexican retablos—originally large paintings depicting saints or religious figures—Garcia curated a 12-foot-tall art installation adorning one of the seating areas. At its center stands a regal woman figure crowned in a gold corona, reminiscent of Mexican folklore. Above her, a grand custom Talavera plate, adorned with Garcia’s designs for the renowned Puebla company, is illuminated by neon lights. There are small niches around the woman that house nineteenth-century hand bells bearing Mexico’s emblematic symbol—the eagle with the snake in its mouth—add vibrant bursts of color, along with Day of the Dead mariachi figurines with wings. This captivating art installation, in addition to the bar, painted the color of green from the Mexican flag, along with a custom-made 70-foot-long wooden table, serves as the focal points of the restaurant.
As I sat with these three restauranteurs, savoring each bite of a simple tortilla topped with refried beans and salsa Macha, I couldn’t help but marvel at the magic they’ve created—one that, for this South Texas girl, conjures up a lot of flavors and a bit of nostalgia, and I cannot wait to experience their next chapter.
Taco Chelo 521 College Avenue, Tempe www.tacochelo.com
written & photographed by: marci symington
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