Taqueria 27 tacos
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Taqueria 27 Foothill menu

The following information was recently updated on July 24, 2019

Taqueria 27 is a restaurant in Salt Lake Cith that focuses on gourmet tacos. That means delicious tacos topped with everything from duck confit through to slow roasted carnitas.

The restaurant offers a number of daily specials including a taco, fish and guacamole of the day!

Taqueria 27 Foothill menu

The following Taqueria 27 Foothill menu is dated July 2019:

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Taqueria 27 menu - guacamole, starters, salads, adds
Taqueria 27 menu – guacamole, starters, salads, adds
Taqueria 27 menu - tacos
Taqueria 27 menu – tacos
Taqueria 27 menu - enchiladas, desserts, kids
Taqueria 27 menu – enchiladas, desserts, kids

Taqueria 27 catering and private events

Taqueria 27 menu - party room rental
Taqueria 27 menu – party room rental
Taqueria 27 menu - catering options
Taqueria 27 menu – catering options

The above Taqueria 27 Foothill menu was provided by the restaurant.

What are the hours for Taqueria 27 Foothill

Monday11.00 a.m. – 9.00 p.m.
Tuesday11.00 a.m. – 9.00 p.m.
Wednesday11.00 a.m. – 9.00 p.m.
Thursday11.00 a.m. – 9.00 p.m.
Friday11.00 a.m. – 10.00 p.m.
Saturday11.00 a.m. – 10.00 p.m.
Sunday11.00 a.m. – 8.00 p.m.

What else should I know about Taqueria 27 Foothill

Cuisine: Mexican
Don’t miss: Gourmet tacos
Reservations: Yes
Parking: Shared lot
Alcohol: Full bar
Service and atmosphere: Casual, table service

Where is Taqueria 27 Foothill located?

1615 Foothill Dr, Salt Lake City, UT 84108, USA
(385) 259-0712
taqueria27.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.