Quinten Frye at Tacolicious

Bio

Texas native chef Quinten Frye came of age feeding on Austin's Tex-Mex, but it was a summer traveling through Mexico and cooking in San Miguel de Allende alongside Tacolicious's Taco Lab chef-partner Donnie Masterton that informed him. In 2012, Quinten moved to Honolulu where he was honored as a James Beard Rising Star Chef Semi-Finalist for his work as the executive chef of Salt Bar & Kitchen named "Hawaii's Best New Restaurant." Simultaneously, he launched his own pop-up restaurant Cocina Modern Mexican. After a stint working in DC for Jose Andres, Frye relocated to San Francisco to helm Tacolicious's Mission District kitchen and oversee menu development, seasonality and sustainability for all T-lish locations. 

My Restaurants

From My Menu

Chef Jessica Boncutter reviews Albacore tuna tostadas “Contramar-style” at Tacolicious
$$ | Mexican
Palo Alto
"I love Contramar in Mexico City, so I am happy to have these little delicious things right around the corner from me. These tostadas come with avocado, crispy leeks, and a delicious chipotle mayo."
Chef Michael Tusk reviews Chile con queso at Tacolicious
$$ | Mexican
Palo Alto
"This has that perfect melted cheese goodness. I get it every time I come in—that is, if the line to get a table isn't too long!"
Chef Adam Dulye reviews Kale salad at Tacolicious
$$ | Mexican
Palo Alto
"Their seasonal kale salad never fails, and every now and then you just have to get the queso dip. Don't think about what's in it and just eat it."