Tacos El Sol

Tacos El Sol is a small red brick building on Division with big, authentic flavors and excellent prices. I've ordered a few different things over the years, but the one I keep coming back to is the lengua — I love it.

Tacos El Sol started as a yellow food truck in 2008, run by Oscar Escamilla and Irma Zuniga, a couple from Mexico City with no restaurant experience between them when they started. They opened the sit-down restaurant on North Division in November 2018, and by Escamilla's account the cooking is Irma's — she has, as he put it to the Spokesman-Review, "the magic spoon." Nearly everything is made in-house, from the salsas and tamales to the tortillas for some dishes, and the menu covers street tacos, quesabirria, burritos, and sopes. It's still a family business, with around seven relatives working across the operation.

One thing to know before you go: there are two of them now. The family opened a second Tacos El Sol in Cheney in April 2026, and this write-up is about the Division Street original. It's open every day from eleven to nine, which makes it an easy call on a night nobody wants to cook. It's a family that started on a truck and still makes the food themselves, and that's the whole pitch.