Winos and Tacos is now open for lunch Wednesday through Friday, 11 am until 2 pm. Choose from El Apertivo (salsa, quacamole, or both with chips), Tacos (two of your favorite- squash, pork, chicken, shrimp, fish or steak), and now offering Tortas (Mexican Sandwiches- shrimp, fish, steak, chicken, pork or veggie). Tortas are served on Bolitto bread with a side salad.
Chef Joel Brown is no stranger to hectic schedules and busy nights, but he sat down with Covington Weekly to talk about his kitchen philosophy. Raised on an Oregon farm that relied on local livestock and produce, Joel appreciates fresh, local foods and incorporates this into the menu he presents at Winos and Tacos. The meat ordered in the kitchen is locally raised, and Joel is looking forward to spring time at the Farmer’s Market. Thanks, Joel, and we look forward to trying the Calabacitas!
Winos and Tacos certainly is hitting their stride – the weekend crowds keep getting bigger and leaving happy. With the arrival of Spring, the back patio is the perfect spot to enjoy the beautiful weather.
