We apologize for the inconvenience, but due to the size of our kitchen our last to go order for the day is taken at 6pm (online, over the phone and in person). After placing a to go order please check your email for confirmation. If to many to go orders are placed at once we may have to decline the order. Though it is never our goal to do this we only have so much space. Thank you for your understanding and we appreciate your support.
Liz & Mark
Our Story.
One weekend Liz and I took a short break from life as lawyers and decided to dream a little. We brainstormed, reminisced, reflected and projected, all with a goal of discovering where our dreams intersected. It was clear after a while that our life change would involve hospitality. We love people and their stories, and nothing brings people together like a great meal in a memorable setting. Our first restaurant [ad]venture was FARM, also located in downtown Palm Springs. FARM allowed us to bring our love of the French countryside to a charming little courtyard, chock full of flowers and tucked away from the hustle and bustle. We love everything that has become FARM, but there was more to be said.
Visit our other dining experience in Palm Springs!
THE HEART & SOUL OF MEXICO
Tac/Quila Philosophy
Our business model is unusual for the restaurant industry. We believe that if we invest in the best possible ingredients and people, and focus our resources on presentation and environment, our customers will recognize the difference and will be excited to return and share their experience with others. We believe that a cocktail should be the creative expression of its author, and that a good meal must be an artistic blend of flavor, aroma and color. A true dining experience should involve an awakening of all of the senses and we hope to bring this delight to our guests...again, and again, and again.
"Absolutely loved it.
Amazing food and charismatic owners."
Emma Brown, NYC
Please Call For Reservations
(760) 417-4471
Unfortunately, due to our restaurant size we can not accommodate parties over 6 people.
THE TEAM
Liz and I probably eat out too much, but we really enjoy the social aspect of sharing a meal with others. To us, sharing involves getting to know the staff at a restaurant, from the owners, to the servers, bartenders, food runners and support staff. We love good food, but we also love good people. Our hiring and service philosophy is that kindness, generosity and grace must start with the ownership, flow through the team, and land gently on the customer. If we enjoy what we do, it will be reflected in every aspect of the Tac/Quila experience. We seek to hire joy-filled people with character, that want to work hard at creating a memorable experience for their guests. Many skills may be taught, but these important traits must be individually chosen by each member of the Tac/Quila staff.
Christine Willinsky | General Manager
Please tell us your Tac/Quila story.
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