You’re standing in a line that snakes around a dusty corner in East Nashville. The sun is beating down on the asphalt. You might be wondering if any taco is worth a forty-minute wait in a gravel lot.
Honestly? Most people think Mas Tacos Por Favor Nashville is just another hyped-up spot from a Guy Fieri episode. They see the weathered 1970s Winnebago parked out front and assume it's just "aesthetic."
They're wrong.
This isn't just a restaurant. It’s a survivor of a Nashville that barely exists anymore. Long before the bachelorette parties on Broadway and the high-rise condos, Teresa Mason was slingin' two types of tacos and a single juice out of that Winnebago. She started in 2008. Nashville didn't even have a "food truck scene" back then. She basically had to invent it while everyone else was still focused on hot chicken and meat-and-threes.
Why the Hype Isn't Just "Hype"
People love to hate on popular things. It’s a Nashville pastime. But there is a reason Mas Tacos Por Favor Nashville consistently wins the "Best Taco" reader polls in the Nashville Scene.
It isn't about being fancy.
Teresa Mason didn't graduate from a posh culinary institute. She was a Nashville native who lived in New York for a decade, worked the front of the house, and spent her vacations in Mexico. She saw people cooking incredible food on folding tables with a single flame. She realized you don't need a million-dollar kitchen to make someone's day.
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When she moved back home, her friends were skeptical. "Who is going to cook?" they asked.
She did. She figured it out.
The brick-and-mortar spot on McFerrin Avenue opened in 2010 with just 16 seats. It’s bigger now, with a cantina and a patio, but it still feels like you're eating in someone’s garage—in a good way. The walls are blue, the tables don't match, and the vibe is aggressively "old East Nashville."
The Menu: Don't Just Order the Fish Taco
Listen. The fried tilapia taco is great. It’s topped with a spicy yogurt dill sauce and shaved cabbage. It’s the "safe" order.
But if you want the real experience at Mas Tacos Por Favor Nashville, you have to go off-script.
The Soup Situation
If you leave without getting the Chicken Tortilla Soup, you’ve failed the mission. I’m serious. It’s loaded with cherry tomatoes, huge chunks of avocado, and enough lime to make your eyes water. It’s the kind of soup that cures a hangover and a broken heart at the same time.
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Then there’s the Pozole Verde. Guy Fieri called the depth of the broth "ridiculous," and for once, he wasn't exaggerating. It’s a corn-based soup with hominy and radish that feels like a hug from a Mexican grandmother you never had.
The Taco Sleeper Hits
- Fried Avocado Taco: Even if you think "fried fruit" sounds weird, just do it. It’s crunchy on the outside and buttery on the inside.
- Spicy Carne Molida: This is Cuban-style ground beef. It’s sweet, savory, and complex. It’s not your middle school cafeteria ground beef.
- Quinoa and Sweet Potato: Usually, "veggie options" are an afterthought. Here, the quinoa has a texture that actually stands up to the tortilla.
The Saturday Morning Ritual
Saturday is different.
If you show up at 10:00 AM on a Saturday, you’re there for one thing: Chilaquiles. They only serve them on Saturdays. It’s a mess of tortillas, salsa, and eggs that will make you want to move into the neighborhood just so you can walk there every week.
Pair it with a Cafe Leche or a Horchata. Their Horchata isn't that chalky mix you get at the grocery store. It’s scratch-made with cinnamon, almond, and vanilla. It’s basically liquid gold.
Real Talk: The Logistics
Look, Mas Tacos Por Favor Nashville has some "quirks" that annoy tourists.
It’s mostly cash-only (sort of). They started taking cards during the pandemic, but they still offer a 3% discount if you pay with cash. Just bring the green stuff. It’s easier for everyone.
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The Line.
If you go at 12:30 PM on a Friday, you're going to wait. There is no "secret time" except maybe a random Tuesday at 3:00 PM. But even then, don't count on it. The line is part of the tax you pay for a $4 taco.
The Location.
732 McFerrin Ave. It’s in Greenwood/East Nashville. Parking is a nightmare. It’s all street parking in a residential neighborhood. Don't block people's driveways. Seriously. Don't be that person.
Is it Actually "Authentic"?
This is where people get into fistfights.
Is it "authentic" Mexican? Probably not in the way a taqueria on Nolensville Road is. Teresa herself has said it’s not strictly authentic. It’s more of a hybrid. It’s got Cuban influences (those plantains!), New York grit, and Nashville soul.
If you want a $1.50 street taco with just onion and cilantro, go to Taqueria San Luis (which is also amazing). But if you want a taco that has been carefully engineered for flavor profile over tradition, you go to Mas Tacos.
Pro Tips for Your Visit
- The Elote is Mandatory: It’s grilled, covered in cheese and spices, and messy. Don't try to eat it on a first date.
- Order the Plantains: They come with black beans. The sweetness of the charred plantain against the salty beans is the best $5 you'll spend in this city.
- Check the Chalkboard: The specials change. If there’s a Pickled Cactus and Chorizo taco on the board, buy three.
- The Cantina: If the main room is packed, check the cantina side. They have great margaritas. You can get a "quart-sized" marg if you're feeling brave.
Mas Tacos Por Favor Nashville represents a bridge. It’s the bridge between the "Old Nashville" that was cheap and gritty and the "New Nashville" that is a global food destination. It has stayed remarkably consistent for over 15 years. In a city where restaurants open and close every six months, that’s practically a miracle.
Next time you're in East Nashville, don't just look at the line and walk away. Get in it. Bring a twenty-dollar bill. Order the soup. You'll get it once you take that first bite.
Next Steps for Your Trip:
- Check their Facebook page before you go; they sometimes post about selling out of specific items late in the day.
- Bring cash to snag that 3% discount and keep the line moving.
- Plan your visit for a Wednesday or Saturday if you want to try the legendary tamales.