Taqueria El Rey de Oros - tacos. Credit SLC Foodie
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Taqueria El Rey de Oros menu

The following information was recently updated on March 27, 2020

This modest taco shop on the West side of SLC is popular with locals for many reason: great prices and great authentic cuisine. The tacos and horchata are must buys. Another stand out items is the pollo sopes, a thick fried tortilla covered in beans, lettuce, chicken, Mexican cheese and cream.

See the menu for the newer West Jordan location here.

Taqueria El Rey de Oros menu

The following Taqueria El Rey de Oros menu is dated 2013:

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Taqueria El Rey de Oros menu - tortas, burritos, bebidas
Taqueria El Rey de Oros menu – tortas, burritos, bebidas
Taqueria El Rey de Oros menu - soups, cocktails, more
Taqueria El Rey de Oros menu – soups, cocktails, more

The above Taqueria El Rey de Oros menu picture was taken by SLC Foodie and is dated 2013. The picture is used with their permission and you can read their full review here: http://www.theslcfoodie.com/2013/08/15/taqueria-el-rey-de-oros/

What are the hours for Taqueria El Rey de Oros

Monday10 a.m. – 10 p.m.
Tuesday10 a.m. – 10 p.m.
Wednesday10 a.m. – 10 p.m.
Thursday10 a.m. – 10 p.m.
Friday10 a.m. – 11 p.m.
Saturday10 a.m. – 11 p.m.
Sunday10 a.m. – 10 p.m.

What else should I know about Taqueria El Rey de Oros

Cuisine: Mexican
Don’t miss: Tacos
Reservations: No
Parking: Own lot
Alcohol: No
Service and atmosphere: Casual, counter service

Where is Taqueria El Rey de Oros

157 S 900 W, Salt Lake City, UT 84104
(801) 322-3176

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.