At El Rayo Taqueria, we are committed to flavorful and healthy cooking.
We go to great lengths scouring the region for the highest quality produce and other ingredients. During the summertime, we use up to 20 cases of locally grown tomatoes and we will order 200 pounds of sustainable pollock every week. Our fish tacos are well-loved for a reason!
Aside from the jalapenos that we preserve ourselves, cans and jars are rare in the El Rayo kitchen. Our kitchen staff spends their days chopping, dicing, marinating, braising, and simmering.