When Cynthia Gagalis Messmore opened TAQ in downtown Ann Arbor in 2018, she was taking on more than just the challenge of running a restaurant. She was stepping into a dream shaped by family, food and the idea that a taco could be both comfort food and culinary adventure.
“TAQ opened in 2018. We had a hard time getting a liquor license, and once we finally got our license in 2020, we faced the challenges of COVID shortly thereafter,” Messmore said.
But instead of letting setbacks stall momentum, the restaurant quickly adapted. “TAQ was well-positioned to pivot quickly and adapt to the COVID restrictions (takeaway/delivery orders, outdoor dining, etc.),” she said.
That flexibility became part of TAQ’s success story.
TAQ
The name “TAQ” is straightforward, standing for taqueria, or a taco restaurant. But Messmore emphasizes that TAQ isn’t trying to be another traditional Mexican spot.
“There are so many great traditional Mexican restaurants in town already,” she said. “TAQ specializes in ‘craft fusion tacos’—which are tacos outside the box. Think Greek chicken tacos, Asian steak tacos, American cheeseburger tacos.”
That creative spirit has defined TAQ’s menu since day one. Classic inspirations remain, but with a twist.
“Think barbacoa, but with slow-cooked beef short ribs. It’s not the traditional double-shell, chopped up meat, onions, cilantro and lots of salsa on top,” Messmore said. “Each TAQ taco is crafted around its own recipe, and everything is freshly made—from food to drinks, we cook every item to order in-house.”
Elevating the experience
Customers often walk into TAQ expecting fast-casual dining and leave surprised at the elevated experience. Messmore takes pride in this.
“We’ve taken the traditional fast-casual taco experience and elevated every aspect of it,” she said. “It’s a full-service experience, with a cloth napkin, craft cocktails and fresh food.”
RELATED: Little Kim: Chef-Driven, Fast-Casual, Vegetarian Fare in Ann Arbor
That commitment extends to the bar, where fresh juices take center stage.
“Our blueberry margarita is made with fresh muddled blueberries grown in Michigan,” Messmore said, pointing out that nothing is bottled or pre-mixed.
Tortillas are delivered daily from Ann Arbor Tortilla Company, just down the street, ensuring that the backbone of every taco is as local and fresh as possible.
Dining inside, outside, and all year round
Though the restaurant itself is cozy—just nine tables indoors—TAQ is best known for its outdoor spaces. The sidewalk café doubles its capacity with 15 tables, and on summer weekends when streets close, another 15 tables spill into the street. In the colder months, custom outdoor dining huts, each individually heated and ventilated, allow customers to enjoy tacos even in the depths of Michigan winter.
“We are known for our outdoor patio spaces, and our customers love to sit outside with our cacti plants and fans to feel the summer vibe downtown,” Messmore said.
The favorites
While the menu offers a wide range of options, certain dishes stand out as customer favorites. The slow-cooked beef barbacoa is the top seller, followed closely by the Griego chicken taco topped with tzatziki and feta. The Barriga pork belly taco, with sriracha aioli and quick-pickled radicchio, is also a hit. For plant-based eaters, the crispy eggplant taco has also developed its own loyal following.
As Messmore puts it, “Our vegan crispy eggplant taco with spicy citrus arugula salad on top is unbeatable!”
During a recent visit, we ordered the chips and guacamole, as well as the Raspberry Rosemary Margarita and Spicy Mango Margarita, along with their following craft tacos: Barbacoa, Vieira, Barriga, and Berenjena. Everything was top-notch in terms of flavor and original combination of flavors.
Families welcome
TAQ may not have high chairs or a children’s menu, but it’s still a welcoming spot for families. “We do accommodate many children and families with the large variety of tacos we offer,” Messmore said. “Some children will order a taco and remove some of the toppings to accommodate a younger palate. Our brunch tacos on weekends are also a big favorite of our younger guests!”
Rooted in Ann Arbor, growing beyond
For Messmore, TAQ’s story is as much about people as it is about tacos.
“TAQ is a local family-owned restaurant in Ann Arbor. We aren’t part of a big conglomerate of restaurants; we are not backed by millionaires or a big corporation. I am a retired school teacher, and my family helps me run TAQ every day,” she said.
Though a second location is in New York City, Ann Arbor remains home.
“We still have deep Ann Arbor roots and love our fantastic, loyal fans and customers here,” she said. “We are always looking to over-deliver on the expectation of tacos and believe tacos are a perfect canvas for any kind of food! We try to keep our tacos as fun and diverse as the wonderful communities we serve. We have had a great 8 years here, and plan for many more to come!”
Donna Marie Iadipaolo is a writer, journalist, and State of Michigan certified teacher, since 1990. She has written for national publications like The Village Voice, Ear Magazine of New Music, Insurance & Technology, and TheStreet.
She is now writing locally for many publications, including Current Magazine, Ann Arbor Family, and the Ann Arbor Independent. Her undergraduate degree is from the University of Michigan, Ann Arbor, where she graduated with an honors bachelor’s degree and three teacher certificate majors: mathematics, social sciences, English. She also earned three graduate degrees in Master of Science, Master of Arts, and Education Specialist Degree.
