The story
Tac/Quila is the dream of Liz and Mark, two lawyers who took a weekend break from their careers to brainstorm where their passions intersected. The answer was hospitality. Already owners of FARM, a French-countryside-inspired spot in downtown Palm Springs, they wanted to create something that honored Mexico’s rich culinary and artistic traditions. The result is a restaurant that combines gourmet Jalisco-style cuisine with a carefully curated selection of tequilas and mezcals. The name itself is a playful blend of “taco” and “tequila,” and the goal is to transport guests south of the border into a culture of flavor, color, and authenticity.
Kitchen Manager David Arreguin, a Jalisco native, learned his craft at home, cooking alongside his family. After 18 years working his way through the restaurant world, he now leads the kitchen with a focus on flavor, consistency, and a family-like culture. He was recently nominated for a Heroes of Hospitality award. General Manager Amanda Jasso brings 16 years of hospitality experience, believing that the best moments in life happen over a good meal in a pleasant environment. She also earned a Heroes of Hospitality nomination. The entire team, including managers Tiffany O’Connor and Alysse Hurtado, is dedicated to creating an experience worth repeating.
Tac/Quila earned a Michelin Recommended distinction in 2026, a recognition that speaks to its commitment to authentic Mexican cuisine and exceptional service. The interior is described as gorgeous, with a vibrant atmosphere that draws both locals and visitors. The menu features street tacos, taco “chips,” and great margaritas, all made with high-quality ingredients. The restaurant’s philosophy is simple: invest in the best people and ingredients, and focus on presentation and environment. For anyone seeking a genuine taste of Mexico in Palm Springs, Tac/Quila delivers.
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