El Grito Taqueria

05/11/2026

Stoked to slang some tacos outside this Friday!

04/21/2026

Our Dinner Series reservations are live. Click on the link below!

https://elgritotaqueria.com/cooksville-store-dinner-series

04/21/2026

https://share.google/NPm87qlSTBhDFSILq

08/19/2025

Tickets for our next Dinner Series are live on our website in the link in our bio. This month we pay homage to the Argentine King of fire Francis Mallmann.

08/06/2025

07/05/2025

Share your favorite Ovens of Brittany and L’etoile memories in the comments! Thank you to all the folks who booked a table for the upcoming dinner celebrating Odessa! We’ve sold out!

07/04/2025

Odessa Piper, the founder of L’etoile and exponent of all things Wisconsin food. She has taught us to look in our backyards for delicious things and created the network of farmers and makers of today. I worked on and off for ten years learning so much at the restaurant. This menu is inspired by some of my fondest recipes that Odessa introduced me to. Come and enjoy the Cooksville Dinner series on July 11th and 12th. This menu also features Broadfork Farm Produce. Reservations are live!

06/06/2025

Through her cookbook, China Moon, Barbara invited us to explore new flavors and techniques of Chinese cuisine. As a young cook she showed me that the cuisine was vast and not limited to the small amount dishes that we are normally presented with at American-Chinese restaurants. This menu reflects her unique vision of Chinese fusion cooked in San Francisco in the late 1980s.

China Moon cookbook is the most used in my collection. My family has been cooking from this book since I can remember. It’s so beloved, the binding is literally falling apart.

I’m looking forward to sharing some special recipes with you all in honor of Barbara.

reservations are now open on the website!

05/04/2025

Our second dinner of the series is a tribute to Rick Bayless, chef and owner of Frontera Grill in Chicago, Illinois.
Rick reminds us that Mexican cuisine is as vast as it is tasty. He created some of my first food memories. He was a major inspiration in the early Grito days.
I clearly remember eating ceviche for the first time at Frontera Grill and it blew my mind - I was probably 10 years old. The combination of flavors and “cooking” fish with lime juice created a memory that stuck with me. Flash forward to 2015 and those food memories became fuel, and helped me develop the El Grito menu.

Reservations for the Rick Bayless dinner are now live! Click the link in the bio. Book your table for 4 — Friday, May 16th or Saturday, May 17th!

Wine by the bottle and glass available, as well as beer and NA options.

This is a pre fixe menu, sorry no substitutions.