Consider wearing stretchy pants to this one because you’re about to embark in an all-you-can-eat taco adventure.
This year, “Tacopalooza” is coming by storm and taking over at South Sixth Bodega from 6 – 10 p.m. on Saturday, May 4.
The event is being run by local chef Jose Zavala, who’s also known as Che West, and this year he’s inviting a special guest to the fiesta. During last year’s event, Rollies Mexican Patio joined the party but this time around Pops Hot Chicken is rolling in to serve food.
In addition, there’s also going to be a self-serve michelada station, which is also BYOB (Bring Your Own Beer).
Tickets are $20 per person and can be purchased ahead of time. If you wait too long, you’ll end up spending $25 a ticket on the week of the event. Another important thing to remember — the tickets are limited and there’s only about 60 tickets left.
Here’s another option: a Tacopalooza T-shirt and Ticket combo for $40 each, but they’re also running low with about 15 tickets left.
Tacopalooza Menu
- Pops Hot Chicken Tacos – with a maple syrup Sriracha tortilla
- Chorizo Infused Birria – with a blue corn garlic tortilla
- Manzanita Sol Carnitas – with a jalapeño tomatillo tortilla
Tacopalooza is happening at South Sixth Bodega, which is located at 2111 S. Sixth Ave. For more information and to purchase your tickets online, visit southsixthbodega.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
