PASCO, WA – There’s a new taco spot in town that’s setting the Tri-Cities food scene ablaze — literally. Smoky Tacos, located at the corner of Road 68 and Rodeo Drive next to Shakey’s, is redefining what authentic Mexican street tacos can be. Owner Jesus Alvarez says the secret isn’t just in the meat — it’s in the fire.
Owner Jesus Alvarez
Cooking Over Charcoal, Not a Griddle
“We grill everything over charcoal, never on a flat top,” said Alvarez. “That’s what gives the meat that caramelized crust and rich smoky taste you just don’t find anywhere else. It’s the flavor this area’s been missing.”
From Mesa Roots to Ribeye Dreams
Just north of Pasco lies Mesa, Washington — a small agricultural town where Jesus Alvarez learned the value of hard work out in the fields. After graduating from Connell High School, he built a successful career in construction and auto sales, even ranking among the top sellers. Yet despite his success, he felt something was still missing.
“I had a good job, but I wasn’t completely fulfilled,” he recalled. “I wanted to create something authentic — something that connected me to my roots. For me, that’s always been food.”
That spark ignited during the pandemic when Alvarez bought a $30 charcoal grill and began experimenting. One grill became two, then three, until eventually he invested in a $5,000 professional-grade charcoal grill — now the centerpiece of Smoky Tacos.
Fire-Fueled Flavor
Where most taco joints rely on flat-top griddles, Smoky Tacos does things the old-school way — grilling ribeye, New York cut, adobada, and other meats directly over glowing charcoal. The moment you step inside, the aroma says it all.
“Our process is simple — we season with salt, cook over charcoal, and serve,” said Alvarez. “No marinades, no gimmicks — just quality beef cooked the way it should be.”
Even the tortillas get special attention. Offered in red, blue, and white corn, each one is handmade from masa created in-house using corn imported straight from Mexico.
“American corn is too sweet,” Alvarez explained. “Mexican corn has that dense, starchy bite that makes a tortilla taste right. We boil and grind it ourselves to get that perfect texture.”
A Short Menu with Serious Intent
Smoky Tacos keeps its menu lean — only five options: ribeye, New York cut, adobada (charcoal-roasted pork), cecina, and quesabirria (slow-braised beef with melted cheese).
“Fewer choices mean higher quality,” Alvarez said. “We’d rather perfect five tacos than make fifty that are just okay.”
That philosophy has paid off. In the first 45 days, more than a thousand customers have stopped by — many declaring the ribeye taco their favorite.
“People have come in from Phoenix, Texas, even Mexico,” Alvarez said proudly. “They tell us it tastes like home — that’s the best compliment we can get.”
Raising the Bar for Authentic Mexican Cuisine
For Alvarez, Smoky Tacos isn’t just about great food — it’s about setting a new standard.
“There’s plenty of Mexican food around here, but not all of it sticks to the traditional craft,” he said. “We’re bringing back the fundamentals — charcoal grilling, real masa, top-tier meats — to show people how incredible it can be when it’s done right.”
Visit Smoky Tacos
📍 Location: Road 68 & Rodeo Drive, Pasco WA — next to Shakey’s
⏰ Hours: 11 a.m.–8 p.m., seven days a week
📱 Phone: (509) 581-7721
🌐 Social: Find @SmokyTacos on TikTok, Instagram, and Facebook
Alvarez keeps the focus on the in-person experience — no catering, no delivery apps (except tamales during the holidays), and no burritos until he discovers the perfect flour tortilla.
“If your first visit isn’t amazing, you won’t come back,” he said. “That’s why everything’s cooked fresh, right off the grill.”
🔥 Smoky Tacos isn’t just serving tacos — it’s rekindling the lost art of Mexican charcoal grilling, one ribeye taco at a time.
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