Taqueria Salt Lake City: How a Fine Dining Chef and a Bartender Built Utah's Most Unexpected Street Taco Destination

There's a smoker visible behind the register at Fácil Taqueria, and that should tell you everything you need to know. This isn't your average taco shop slinging assembly-line burritos—this is where a former Pago chef de cuisine decided to apply fine dining technique to street food, and the result is one of the most exciting taquerias in Salt Lake City.

When Dallas Olsen and Spencer Herrera found out they were expecting their first child back in 2016, they made a decision that would change Salt Lake's food scene forever. Olsen quit his position at the acclaimed farm-to-table restaurant Pago, Herrera left his bartending gig at East Liberty Tap House, and together they bought a food truck. The goal? Spend more time together as a family while doing what they love. What started as a mobile operation serving beer enthusiasts outside Fisher Brewing grew into a brick-and-mortar taqueria that's redefining what authentic tacos can be in Utah.

The Journey from Food Truck to Olympus Cove's Favorite Taqueria

Not many chefs would walk away from fine dining to sling tacos from a truck, but Olsen saw an opportunity to merge his culinary training with the accessibility and creativity of Mexican street food. For five years, the couple built a loyal following with their food truck, perfecting recipes and learning what Utah diners craved. Then in 2021, they opened their restaurant in an unassuming strip mall in Olympus Cove, just below I-215 at 4429 S. 2950 East.

Their mantra became their identity: "Enthused about smoke, spirits and local farms." Every element of that phrase shows up in the food. The smoker isn't decorative—it's working overtime on brisket that gets the attention any pitmaster would envy. The cocktail program, crafted by Herrera, features thoughtful twists on classics like Mezcal Mules and Oaxacan 75s that pair perfectly with the bold flavors coming from the kitchen. And those local farms? They're not an afterthought. Olsen sources oyster mushrooms from Intermountain Mushroom and produce from Frog Bench Farms, building relationships that mirror his fine dining background.

The restaurant itself reflects their DIY spirit. "We built everything with our hands," Olsen shared in an interview with Gastronomic SLC. "Literally painted and did everything because we didn't have money to pay someone for the work." That authenticity shows in every detail, from the floor-to-ceiling windows flooding natural light across the open dining room to the exposed kitchen where you can watch the culinary team work their magic.

What Makes Fácil's Street Tacos Different: Fine Dining Meets Mexican Street Food

Walk into most taquerias in Salt Lake City and you'll find a familiar lineup—carne asada, al pastor, maybe some carnitas. Fácil has those traditional Mexican offerings (their pork carnitas and chicken tinga are menu staples), but then things get interesting. Nashville hot chicken tacos? Yep. Smoked prime rib birria with consommé for dipping? Absolutely. A cauliflower taco so good that locals call it life-changing? You better believe it.

"I never knew cauliflower could be so amazing," Marie from Millcreek told the Millcreek Journal. "This taco alone has made Fácil Taqueria one of my favorite restaurants." That cauliflower taco features roasted cauliflower with shredded carrot and chile de arbol sauce, topped with mashed avocado and lime ash. It's the kind of thoughtful vegetarian preparation you'd expect from a fine dining kitchen, but served on a homemade corn tortilla for $4.

The Nashville hot chicken taco showcases Olsen's technical skills. The chicken gets an agave glaze and a carefully calibrated spice blend that's punchy without overwhelming your palate. As one reviewer noted, "It would be a great piece of fried chicken even without the tortilla and fixings." The blackened salmon taco earned similar praise: "This is delicious!" exclaimed Zach C-Adams from Sugar House.

But it's the smoked prime rib birria that really demonstrates what happens when fine dining technique meets taqueria tradition. Braised with chipotle and cerveza, served with smoked consommé for dipping, these tacos capture the trending birria craze while adding Fácil's signature smoke-kissed twist. The brisket taco, which Olsen calls a "labor of love," involves smoking two full briskets for the chipotle buttermilk dressing alone.

The local mushroom taco is another standout, featuring oyster mushrooms with queso fresco, fermented cabbage, and an ancho and orange glaze. That fermented cabbage isn't a random topping—it's the kind of nuanced preparation that separates chef-driven food from cookie-cutter taco shops.

Salt Lake City's Farm-to-Table Taqueria Scene Gets a New Leader

Fácil isn't just dropping buzzwords when they talk about local sourcing. Olsen actively seeks out Utah farmers and producers, building the same relationships he cultivated during his Pago days. Those partnerships mean the roasted Squash & Poblano taco celebrates Frog Bench Farms produce with almond and ancho chile salsa and Cotija cheese. The seasonal soup (a sleeper hit that changes based on what's available) might feature pozole with brisket, chile de arbol, and a poached egg one week, then shift to something entirely different when local ingredients change.

This commitment to fresh, locally-sourced ingredients differentiates Fácil from chain competitors and even traditional mexican restaurants in Salt Lake City. "We eat at Fácil often," explains regular customer Paula Colman, who hired them for catering. "Not only was the food exceptional, but they provided the entire setup, saving us a ton of time and effort."

The attention extends beyond tacos to every element of the experience. The chips and fresh salsa are made in-house—"some of the best homemade chips and fresh salsa are made here," according to one reviewer. Even dessert gets the thoughtful treatment with horchata rice pudding topped with berry compote.

Spencer Herrera's Cocktail Program: Where Spirits Meet Street Food

While Olsen handles the kitchen, Herrera brings his bartending expertise from East Liberty Tap House to craft a beverage program that goes way beyond generic margaritas. The full bar features carefully selected agave and mezcal spirits, with cocktails that complement the bold flavors without competing. Their house margarita and Black margarita have become customer favorites, while Ranch Water offers a lighter, more refreshing option for those who want something crisp alongside their tacos.

The Wednesday special—a $5 beer and shot combo they call the "borracho maker"—has become legendary among locals. But it's the thoughtful cocktail construction that sets the beverage program apart. A Mezcal Mule or tequila sour isn't just a drink here—it's a considered pairing for food that deserves that level of attention.

The Olympus Cove Experience: Casual Counter Service with Fine Dining Quality

The name Fácil means "easy" in Spanish, and that philosophy shows in the service model. Counter-style ordering and self-service water create a relaxed vibe, but don't mistake casual for careless. The food and cocktails receive the same attention and skill you'd find at Salt Lake's higher-end establishments. As one local food critic noted, "Counter-style ordering and self-service water lend to the relaxed vibe, yet the carefully nuanced food and cocktails receive all the attention."

There are no reservations—it's first-come, first-served when the doors open Tuesday through Saturday at noon. This means lunchtime can get busy with office workers from the area discovering that downtown convenience doesn't have to mean sacrificing quality. Meals arrive on small cookie sheets, a practical presentation that quickly becomes irrelevant once you taste what's in front of you.

That view from the counter seating doesn't hurt either. Floor-to-ceiling windows offer a stellar view of the Salt Lake Valley stretching toward the Oquirrh Mountains. During fall, the autumn colors exploding across the valley create an unexpectedly beautiful backdrop for your taco experience. The natural light also makes Fácil's food incredibly Instagram-worthy, which aligns perfectly with their visual-first brand presence.

Building a Team That Shares the Vision

Success at Fácil goes beyond Dallas and Spencer. Kitchen manager Edward Struman joined the couple as a partner, and together they've built a loyal team that shares their passion for quality and hospitality. "Each member is important and integral," one reviewer observed. "The team's trust and most importantly friendship has resulted in a restaurant that clearly has a bright future in Salt Lake City."

This team approach means consistency even during busy services. When John Brown dined with friends at Fácil, he summed up his experience in one word: "Yum!" That kind of straightforward enthusiasm comes from a kitchen team executing at a high level, day in and day out.

Planning Your Visit to Fácil Taqueria

Fácil Taqueria is located at 4429 S. 2950 East in Holladay's Olympus Cove neighborhood, tucked into a strip mall that belies the quality within. They're open Tuesday through Saturday from noon to 9 PM (closed Sunday and Monday). No reservations means timing matters—get there right at noon for a quieter experience, or embrace the energy of the dinner rush.

What to order on your first visit? Spencer Herrera recommends the chicken tinga tacos, while Dallas Olsen is partial to the chicken thighs in mole and the mushroom taco. Both suggest pairing your meal with a margarita. For vegetarians, that cauliflower and avocado taco is non-negotiable. If you're feeling adventurous, the Nashville hot chicken taco delivers heat without punishment. And if you're visiting during soup season (typically fall and winter), don't skip whatever rotating soup they're serving—it's become a cult favorite among regulars.

Parking is available in the strip mall lot, and the location just below I-215 makes it easily accessible from downtown Salt Lake City or the foothills communities. The restaurant also offers takeout for those wanting to enjoy Fácil's tacos at home, and their catering service brings that same quality to private events.

For those who can't get enough, Fácil sells bottles of their house hot sauce, tajin, michelada mix, and shrimp garlic oil to take home. Find them on Instagram at @faciltaqueria for menu updates, specials, and that Instagram-worthy food photography that first put them on Salt Lake's radar.

Why Fácil Matters to Salt Lake City's Food Scene

In a city where Red Iguana dominates "best Mexican food" conversations and chains like Chipotle own the fast-casual space, Fácil carved out something different. They're proving that authentic street tacos don't have to sacrifice innovation, that local sourcing works in a taqueria setting, and that fine dining technique can enhance rather than overcomplicate Mexican street food traditions.

More importantly, they're showing what's possible when two people bet on themselves, their community, and their craft. From a food truck parked outside breweries to a brick-and-mortar restaurant that's become a Holladay destination, Spencer Herrera and Dallas Olsen built something that reflects their values: great food, thoughtful drinks, local ingredients, and the kind of hospitality that keeps customers coming back week after week.

As one food writer put it: "Facil is a gem. A refreshing reminder that our culinary landscape is becoming more progressive." In a taqueria scene that could easily lean toward the predictable, Fácil chose to take it easy in name only—everything else gets their full attention, from the smoke kissing that brisket to the orange glaze on those mushrooms to the consommé you'll be dipping your birria into at noon on a Tuesday.

That's what makes Fácil Taqueria one of the most compelling stories in Salt Lake City's food scene right now. It's not trying to be the biggest or the flashiest—it's just trying to be excellent at what it does. And judging by the customers who keep coming back, the catering requests, and the growing reputation, that approach is working perfectly.

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Fácil Taqueria
4429 S. 2950 East
Holladay, UT 84124
(801) 878-9969
Tuesday–Saturday: 12:00 PM – 9:00 PM
Closed Sunday & Monday
Instagram: @faciltaqueria