Restaurant Review: Rocco’s Tacos
Disclosure: I was invited to dine at Rocco’s Tacos in West Palm Beach in exchange for this post. All opinions here are my own.
Popular Mexican chain Rocco’s Tacos is known for their hard-to-beat happy hour specials. For starters, their happy hour is every day from 5–7 p.m., not just weekdays. Included in these two hours of bliss are $5 margaritas, $4 beer & wine specials, and $3 appetizers.
Another thing Rocco’s is known for is, of course, their tacos. However, I was given the opportunity to eat dinner there and thought, “Let’s think outside the taco, shall we?” I indeed did that and have no regrets.
First rule when you go to any Rocco’s Tacos location: get the guacamole. It is, in the most literal sense, fresh. A man in a cart will come to your table and cut avocados open, making the guac in front of you. This creamy dip is accompanied by Rocco’s addictive chips, which are dusted with their own spices.
(Herradura Anejo Tequila, Chocolate Bitters, Orange Bitters, Agave, Orange Peel Twist, Chocolate)
This was a fun variation on the traditional old fashioned. Made with tequila instead of whiskey, it was smooth with a slightly smoky finish. The piece of chocolate that was cutely attached by a clothes pin had a strong yet delightful aftertaste.
(Dos Hombres Mezcal, Fresh Squeezed Lime Juice, Pineapple Juice, Agave and Pomegranate Syrup, Mexican Tajin Salt, Dehydrated Lime Wheel, Pineapple Leaves)
I’m not usually one for mixed tequila drinks, but this one is a bev I’m coming back for. It initially sounded too saccharine for my taste but on the contrary, it was anything but. Fruity with super smokey finish, it is balanced out by a spicy rim. 10/10 recommend.
Shrimp, scallops, fish, charred tomatoes, roasted corn, coconut milk
This meal is not for those who prefer their food to be at room temperature. Served in a hot steaming bowl called a molcajete, this dish will stay hot until the very last bite. Accompanied with flour tortillas, pico de gallo, and cotija cheese, guests can choose their protein of Carne, Surf and Turf, or Seafood. Think of Chili’s fajitas, but classier.
I choose the seafood variation, and DAMN. I’ve frequented Rocco’s a few times, but this is by far my favorite dish. The fish was fresh, with a buttery soft texture. The meal as an entity was filling, flavorful, and the coconut milk added a nice tropical touch. Our waiter said the molcajete
was a true lava rock from Mexico. I don’t doubt it – the food stayed warm the entire time I was eating! Talk about a slow eaters dream.
Pro tip: ask for Rocco’s homemade sauce. I’m partial to the extra spicy flavor made with habanero. If you’re lucky, your waiter may let you take. some home.
Visit roccostacos.com to find a location near you.