If you’ve ever spent time in East Edmonton, you know that 97th Street is a chaotic, beautiful stretch of pavement where the best food is often hidden in plain sight. It’s not flashy. It’s definitely not "curated" for Instagram. But tucked away at 9713 118 Ave NW (right at the intersection of that gritty 97 St energy), El Tepeyac Taqueria is doing something most "taco boutiques" in the city can't touch.
They’re keeping it real.
Most people stumble upon this place by accident or through a whispered recommendation from someone who knows their way around a corn tortilla. Honestly, the first thing you notice isn't the decor—it’s the smell. It is that heavy, savory aroma of slow-cooked meats and toasted chilies that hits you the second you pull into the parking lot. You've probably driven past it a hundred times without realizing you were missing out on the best birria in the prairies.
The Truth About El Tepeyac Taqueria 97 St and Its No-Frills Magic
Edmonton has a lot of "Mexican-inspired" spots. You know the ones. They have bright neon signs and charge $18 for two tacos. El Tepeyac Taqueria 97 St is the antidote to that. It functions as both a small grocery store (tienda) and a restaurant. This is a massive green flag. When a place sells the very dried guajillo peppers and masa harina they use in their kitchen, you know the supply chain is legit.
The space is small. It’s cramped. During the Saturday lunch rush, it feels like a fever dream of families, construction workers, and foodies all vying for a plastic chair. But that’s the charm. You aren't there for the ambiance; you're there because the salsa verde actually has a kick that lingers.
People often ask what makes this specific location stand out compared to the newer, trendier spots in Oliver or Downtown. It’s the consistency. I’ve talked to regulars who have been coming here for years, and they all say the same thing: the flavors haven't changed to suit a more "Canadian" palate. It’s still bold. It’s still messy.
Why the Birria is a Non-Negotiable Order
If you haven't had the birria at El Tepeyac Taqueria, have you even really been to 97 St?
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Birria has become a massive trend lately, but here, it doesn't feel like a trend. It feels like a staple. The beef is braised until it basically collapses at the sight of a fork. When you get the quesabirria, the tortillas are dipped in the fat from the top of the consommé before being grilled. This creates that specific, reddish-orange crust that is crispy, salty, and slightly smoky.
The consommé itself is a masterclass in patience. It isn't just salty broth; you can taste the cinnamon, the cloves, and the deep earthiness of the chilies. Don't skip the onions and cilantro. The bite of the raw onion is the only thing that cuts through that level of richness.
Beyond the Tacos: What You’re Actually Missing
While everyone loses their minds over the tacos, the hidden gems are on the rest of the menu.
Take the Pozole, for example.
It’s a weekend-only affair, usually. This is a traditional hominy soup that is basically a hug in a bowl. It’s restorative. If you’re nursing a hangover or just feeling the bite of an Edmonton winter, this is the cure. They serve it with all the trimmings—radishes, lime, oregano, and those crispy tostadas. Most people forget to add the oregano, but honestly, that’s what wakes up the whole dish.
Then there’s the Al Pastor.
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A lot of places in the city cheat on Al Pastor. They just fry up some marinated pork on a flat top. But at El Tepeyac Taqueria 97 St, they strive for that authentic profile. The marinade is heavy on the achiote, giving it that vibrant color and slightly nutty, peppery flavor. When it's done right, the edges of the meat are charred and caramelized while the inside stays tender.
The Grocery Side of the Business
Walking through the aisles while waiting for your order is part of the experience. You can find things here that the big-box grocery stores just don't carry.
- Real Mexican chocolate (the kind with the grainy sugar texture).
- Specific brands of hot sauce like Valentina or Tamazula.
- Cans of pickled cactus (nopales).
- Freshly made corn tortillas that are still warm if you time it right.
It’s a community hub. You’ll see people grabbing a quick lunch while also picking up a bag of Maseca and some dried hibiscus flowers for Jamaica water. It reminds you that food isn't just about "eating out"—it's about culture and home.
Dealing With the "Rough Around the Edges" Reputation
Let’s be real for a second. The area around 97th Street and 118th Ave has a reputation. Some people are hesitant to head down there, especially if they aren't used to the inner city.
But here is the thing: some of the best food in the world is found in neighborhoods that don't have a coat of white paint and a valet. El Tepeyac is a family-run business. They are hardworking people who care deeply about the food they put on the plate. The service can be slow when it’s packed. You might have to wait for a table. You might have to repeat your order.
It’s worth it.
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The price point is another huge factor. In an era where "shrinkflation" is hitting every restaurant, the portions here remain honest. You leave feeling full, not like you just spent $40 on appetizers.
Navigating the Menu Like a Pro
If it’s your first time, don't just point at the first thing you see.
- Check the Specials: Always look at the chalkboard or ask if there’s a special. Sometimes they have Tamales that are out of this world.
- The Salsa Bar: Usually, they have a variety of house-made salsas. The creamy green one looks innocent, but it’s often the spiciest. Test a drop before you drench your taco.
- Drink the Horchata: They make it in-house. It’s creamy, rice-based, and heavily spiced with cinnamon. It is the perfect fire extinguisher for their spicier salsas.
- The Lengua (Tongue): I know, I know. Some people are squeamish. But if you want to test the mettle of a taqueria, order the lengua. At El Tepeyac, it is buttery and tender. It’s a litmus test for authenticity.
Practical Insights for Your Visit
Parking can be a bit of a nightmare. The lot is tiny. Most regulars know to park a block or two away and walk. Also, bring cash just in case. While they usually take cards, smaller family-owned spots always appreciate the ease of cash, and sometimes their machines can be finicky.
If you're planning a weekend visit, go early. Like, 11:30 AM early. By 1:00 PM, the place is usually vibrating with energy and the wait times for food can stretch out.
The Actionable Next Steps
Don't just read about it. The next time you’re craving Mexican food, skip the trendy spot with the $14 margaritas and head to 97 St.
Here is your game plan:
- Go on a Saturday morning: This is when the energy is highest and the Pozole is usually ready.
- Order the Quesabirria: It is the gateway drug to the rest of the menu.
- Shop the Tienda: Grab a bag of dried chilies and some Mexican crema on your way out. It’ll force you to try cooking something authentic at home.
- Be patient: Remember that this isn't fast food; it's soul food made in a small kitchen.
El Tepeyac Taqueria 97 St isn't trying to be anything other than what it is: a slice of Mexico in the heart of Edmonton. It’s loud, it’s cramped, and the food is spectacular. Supporting places like this is how we keep the soul of the city’s food scene alive.
Final Tip: If you see the "Chicharron en Salsa Verde" on the menu, order it. It’s pork skin simmered in green sauce until it reaches a soft, pillowy texture. It’s a texture most Canadians aren't used to, but once you get it, you'll never go back to just plain carnitas.