Don Chuy's - tacos (Don Chuy's)
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Don Chuy’s Taco Shop menu

The following information was recently updated on January 25, 2020

Tacos 24 hours in Utah? You got it! In fact on the extensive menu at Don Chuy’s Taco Shop you’ll find so much more: enchiladas to chimichangas, tortas to sopes – all around the clock, all seven days a week.

Don Chuy’s Taco Shop menu

Do you have a menu for this restaurant? Please email contactus@slcmenu.com if so, we’d love to hear from you!

We will add the menu to our website ASAP in an easy to read, fast loading format. We will give you full credit for the menu with links to your site etc too! Please email contactus@slcmenu.com.

What else should I know about Don Chuy’s Taco Shop

Cuisine: Mexican
Don’t miss: Tacos 24 hours a day!
Reservations: No
Parking: Own lot
Alcohol: No
Service and atmosphere: Casual, counter service

What are the hours for Don Chuy’s Taco Shop in Provo?

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We are not affiliated with this business. Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect. Always confirm prices directly with the listed businesses.

Mondayopen 24 hours
Tuesdayopen 24 hours
Wednesdayopen 24 hours
Thursdayopen 24 hours
Fridayopen 24 hours
Saturdayopen 24 hours
Sundayopen 24 hours

Where is Don Chuy’s Taco Shop located in Utah?

520 N 900 E, Provo, Utah 84606
(801) 607-1519
donchuystacoshop.com

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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.