PEORIA MAGAZINE May 2023

COVER STORY

SMALL IN SIZE,

BIG IN FLAVOR Cuco’s Tacos is serving up authentic Mexican eats and drinks, on Cinco de Mayo and beyond

BY PHIL LUCIANO PHOTOS BY RON JOHNSON

A t Cuco’s Tacos, owner Alin Aranda relies on her roots. That means stressing two important things: authentic recipes of her native Mexico, and the insistent advice of her wise mother. “My mom always told me, ‘When you make food, do it with patience and do it right,’” Aranda says. Altogether, that makes for one of Peoria’s most distinct menus, which you can find written in chalk inside

GOING BONKERS ON BIRRIA Her biggest claim to fame is birria pizza, a trendy favorite nationally but not found in many places in central Illinois. Birria, which is more or less a stew featuring a meat of choice, enjoyed its own spate of fame in recent times. Cuco’s Tacos, which mostly makes a beef birria, uses the broth to sauté and fry a 12-inch tortilla, which in turn is layered with gobs of cheese and meat,

the modest but delicious Cuco’s Taco’s, 2626 N. Sheridan Road. Aranda, 38, and other members of her family arrived in Peoria more than two decades ago. After years of working in an office, she decided to change careers by leaning on the dishes she learned long ago from her mother. Two years ago, she bought Cuco’s Tacos and quickly created a buzz among local foodies as well as the Hispanic community. “We are 100% Mexican cuisine,” she said.

44 MAY 2023 PEORIA MAGAZINE