Taqueria Los Lee - vegan tacos with squash and corn (Taqueria Los Lee)
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Taqueria Los Lee menu

The following information was recently updated on July 11, 2018

Taqueria Los Lee is a new restaurant for South Salt Lake opening in the Summer of 2018. The taqueria has a range of regular options (including vegan) but check their Facebook page for changing specials. Worthy of note is the late night hours that Taqueria Los Lee operates 6 days a week – so you can address your taco craving right into the small hours!

Taqueria Los Lee menu

The following Taqueria Los Lee menu is dated July 2018:

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Taqueria Los Lee menu - tacos
Taqueria Los Lee menu – tacos
Taqueria Los Lee menu - combos
Taqueria Los Lee menu – combos
Taqueria Los Lee menu - drinks, sides
Taqueria Los Lee menu – drinks, sides

The above Taqueria Los Lee menu was provided directly by the restaurant.

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What are the hours for Taqueria Los Lee

Monday noon – midnight
Tuesday noon – midnight
Wednesday noon – midnight
Thursday noon – midnight
Friday noon – 1 a.m.
Saturday noon – 1 a.m.
Sunday closed

What else should I know about Taqueria Los Lee

Cuisine: Mexican
Don’t miss: Late night tacos
Reservations: No
Parking: Own lot
Alcohol: No
Service and atmosphere: Casual

Where is Taqueria Los Lee located

2646 S 700 E, Salt Lake City, Utah 84116
(385) 259-0764
facebook.com/tqloslee/

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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.