Cochinito Taqueria has opened in downtown Spokane.
The fast-casual taco shop, owned and operated by Travis Dickinson, the former executive chef at Clover, and business partner Justin Curtis, former front-of-the-house manager at Clover, offers elevated street-style tacos with a focus on high-quality, locally sourced ingredients and fine dining techniques.
The setting is casual, fun and approachable, with a Day-of-the-Dead-style logo and murals. The space features a walk-up counter for fast service.
Tacos are served on 5-inch corn tortillas that are made in-house. Salsas and sauces – such as salsa verde, guacamole and a pumpkin seed salsa – are made in-house. So are the tortilla chips, aguas frescas and horchata.
Tacos include pork cheek carnitas, al pastor, lamb birria, carne asada, chicken, mushroom, chorizo, rockfish and octopus.
Look, also, for ceviche, queso fundido, grilled corn, posole, sopes and Dickinson’s taco-take on chicken wings. The specialty taco features fried buttermilk-battered chicken with bleu cheese, cilantro and celery slaw.
Karina’s Bowl, named for Dickinson’s wife, features a choice of taco meat, beans, rice, guacamole, queso fresco, crema, pico de gallo and chips or tortillas. Combination meals are also be available.
So are handcrafted cocktails. Margaritas are a specialty here. So is something called the Watermelon Man, with tequila, lime, cider vinegar, watermelon, simple syrup and tajin, a chili-lime seasoning.
Cochinito Taqueria is open for lunch and dinner six days a week. It’s closed Mondays. It’s located in the space that used to house Niko’s Greek Restaurant and Wine Bar, which closed in 2011, and Mi Casa: A Taste of Mexico, which closed in 2016.
Cochinito Taqueria is at 10 N. Post St. Call (509) 474-9618. On Facebook: www.facebook.com/cochinitotaqueria. Hours are 10 a.m. to 9 p.m.
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