There’s something exciting about a taco truck, especially a taco truck with a line eight diners deep at four o’clock in the afternoon. Named for a town in the Mexican state of Jalisco, family-owned Tacos Pihuamo has held court in Bend for the past decade, building a loyal following. “It’s simple, good food,” said owner and chef Elizabeth Lara.
Why the loyalty? Perhaps it’s the perfectly spiced birria — slow-stewed beef with chilis, and the sizzle of its adovada — pork braised tender with chilis and vinegar. Generations-old recipes for pollo, carne asada and carnitas are the bedrock of the menu, as well as homemade salsas — verde, creamy avocado, red and a pore-opening habañero. Authenticity does not preclude the occasional tweak — by ramping up the heat in a salsa, fine-tuning a braise or adjusting the sweetness of their fresh limeade. “We’re always perfecting the way we do things,” Lara said.
Patrons enjoy tall, cold bottles of Jarritos soda under a tent while waiting for their takeout. “It’s a meeting spot,” explained Lara. “Whether people meet up at the cart or run into each other, it’s a community.” A community in the making for more than a decade, regulars of Tacos Pihuamo gather during its limited opening hours, weekdays only from 10 a.m. to 7 p.m., to enjoy the flavors of Mexico with new friends and old.
La Catrina Chingona brings a fresh dining experience to the community, celebrating strong women worldwide. Our skilled chefs are committed to creating fresh, exceptional flavors through modern Mexican fusion cuisine. By blending traditional techniques with global influences, we’re pushing the boundaries of Mexican
fare while honoring its rich heritage. Photography by Tambi Lane.
SAMPLE MENU
COCKTAILS
LA ROSA DE BAYAS MARGARITA By blending together rose water, crushed raspberries, strawberries, tequila and freshly squeezed citrus, we create the enticing flavor of our signature cocktail La Rosa de Bayas Margarita.
La Catrina Chingona, Terrebonne | Photo by Tambi Lane
COCO DE LOCO Indulge in the exquisite taste that will take you straight to Xalisco, Mexico with Union mezcal infused with crushed lime, coconut cream, pineapple and a dash of Grand Marnier, creating a harmonious fusion of flavors.
CASA DE MUERTOS A vibrant cocktail handcrafted with sweet passion fruit, crushed citrus, orange liqueur, smoky mezcal, creamy coconut, shaken then strained over ice garnished with chamoy and black salt rim, and a delicate edible flowers creating a glamorous fruity, refreshing melody.
DISHES
KOREAN SHORT RIB TACOS House kimchi, tangy Korean glaze, cucumber salsa, jalapeño lime crema on fresh handmade corn tortillas.
PEQUEÑO TACO DE LANGOSTA Lobster sautéed in garlic cayenne butter, sweet cabbage salsa, cilantro, mango, pomegranate & sesame seeds.
OYSTERS DE CULICAN Fresh shelled oysters, spicy chorizo chili butter, citrus and toasted Oaxaca cheese. Garnished with cilantro.
LA CATRINA CHINGONA
400 NW Smith Rock Way, Terrebonne
Experience the evolution of the beloved Barrio at Bar Rio, now boasting a cocktail-forward menu alongside the tapas you’ve come to love. It’s the perfect spot for late-night libations.
Rancho Viejo is a Mexican restaurant in downtown Sisters. On the menu, you’ll find some of the finest chicken, pork, beef and seafood platters you can find in Central Oregon.
Xalisco Latin Cuisine is a family-owned and operated Mexican restaurant in Redmond. Enjoy a wide variety of authentic Mexican cuisine in Xalisco’s modern and inviting atmosphere.
Mexico City Restaurant has served the people of Madras authentic Mexican cuisine for over forty years. On the menu, find a variety of delicious Mexican, Tex-Mex and American dishes.
Carnival Mexican Grill is a family-owned-and-operated restaurant in Redmond. Enjoy authentic Mexican cuisine and sip on a variety of diverse Mexican liquors.
Madaline’s Grill & Steak House is a Mexican and American bistro in Redmond. The whole family will be able to find something to enjoy from Madaline’s extensive menu.
Los Jalapenos in Bend offers diverse and authentic Mexican cuisine. Swing by in the morning to try something off the traditional Mexican breakfast menu in addition to the typical savory lunch and dinner items.
Los Langostinos is a family-owned and operated Mexican restaurant in Redmond. The menu offers a wide variety of seafood dishes, such as Pescado Zarandeado and Parilla De Mariscos, that are not typically found in Central Oregon.
Authentic and inspired. Celebrating 20 years as one of Bend’s top awarded Mexican restaurants, we feature a wide variety of dishes and have many options for the vegetarian, vegan and gluten-free diner. Patio open seasonally. Catering and to-go available.
TACOS, BURRITOS & ENCHILADAS TAMALES & CHILI RELLENOS FAJITAS
FEATURED ENTREES
MOLCAJETE A meal for two! Grilled chicken, steak and prawns with sautéed peppers, onion and fried jalapeños, topped with cheese and tomatillo salsa, served with white rice, black beans, sour cream and guacamole
CAMARONES YUCATECOS Wonderfully flavored prawns, with sautéed zucchini and onion and a sweet onion-chipotle adobo sauce, wrapped in a banana leaf, topped with avocados and Mexican slaw with a side of black beans and cilantro rice
PESCADO LA ROSA Sautéed mahi, mushrooms, roasted pasilla pepper and corn in a rich, creamy, white wine chipotle sauce, served with white rice, black beans and a choice of tortillas
PAELLA DE POLLO Succulent chicken, a vibrant medley of vegetables and our signature sauce create a symphony of flavors, topped with jalapeños, zucchini, carrots, spinach, mushrooms, onions, avocado slices and cilantro. Every bite is a delight!
MOLE POBLANO Choice of grilled chicken or slow cooked pork simmered in our homemade traditional mole—a rich,full-bodied regional sauce with a hint of sweetness (nuts, sesame seeds, and chocolate are used in this sauce), served with tortillas, La Rosa rice and refried beans
COCHINITA PIBIL A Yucatan favorite! Deliciously marinated, achiote spiced, tender pork topped with red onion, avocado, and cilantro, served with your choice of tortillas, Frijoles Borrachos-drunken beans and LaRosa rice
Hola! serves delicious Mexican-Peruvian cuisine at three locations in Bend, Redmond and Sunriver. The service is friendly, the food is fresh and the margaritas are award-winning.
El Rancho Grande Mexican Restaurant serves authentic Mexican food in Bend. You’ll experience time-tested recipes, handcrafted margaritas, and exceptional service.
El Caporal is an authentic, family-owned Mexican restaurant with locations in Bend and Sunriver. The food is crafted with the freshest ingredients, and service that makes you feel like part of the family.
Parilla Grill has served innovative Mexican fusion to the Bend community for over twenty years. Take one bite of one of the fish tacos or Jambalaya burrito, and it will have you coming back again and again.
Diego’s Spirited Kitchen is a popular Mexican restaurant in Redmond. The Mexican-fusion menu puts its own spin on tradition with the pork carnitas ravioli and Creole barbecue shrimp.
Rio Distinctive Mexican Cuisine in Madras serves a fusion of traditional and contemporary flavors from Mexico. You must try the outstanding chili rellenos that are served with a beautiful presentation of colorful, spicy sausages drizzled artfully with sauce.
Spork is a local favorite eatery that elevates a fusion of Mexican, Asian and American cuisine to surprising heights. From the peanut tomato curry to the spicy fried chicken to dan dan noodles to the wide variety of tacos, it’s guaranteed that Spork is going to be a spot you return to again and again. From food truck to foodie fixture, Spork and its visionary trio fused a melting pot of flavors with urban style. See Spork’s current menu.
Spork owner Erica Reilly and chef Jeff Hunt | Photo by Joshua Langlais
Article written in 2018 about Spork in Bend
Stories about Spork, a Bend favorite offering creative, globally inspired fare at an affordable price point, generally focus on the kitchen. And there have been some impressive stories, including several “best of” nods and even a profile in The New York Times. The attention is well deserved. When you eat Chef Jeff Hunt’s innovative interpretation of street food and traditional dishes from around the world, you can taste his years of travel in countries such as Spain, Japan, Vietnam, Thailand, Mexico, Ecuador and Colombia, as well as his genuine passion for what he does.
Photo by Arian Stevens
While the heart of a good restaurant may lie in its menu, a great one also needs a soul and a vision. Spork has it all. The mutual respect and complementary talents of owners Hunt and Erica Reilly, general manager and beverage guru, along with help from consultant and idea-man Chris Lohrey, elevate this casual, counter-service spot into something much more.
Our story begins in 2001 at the old Astro Lounge on Minnesota Avenue, back in the (recent) olden days when Bend was still the Wild West to most people east of the Mississippi. He was a snowboarder from Illinois. She was a bartender from Orlando. Erica was Astro’s bar manager, and Jeff was in the kitchen. (“She took advantage from her position of power,” Jeff joked.) Their relationship ended after five years, but their partnership didn’t.
Jeff went on to cook in several other kitchens including Marz, at the time considered the best restaurant in Bend. Erica and Chris (who eventually were dating, but are no longer) partnered to buy in to legendary hotspot The Grove on Bond Street in 2003. When it was time for Erica to embark on her next venture in 2009, Jeff was the clear pick for chef.
Photo by Arian Stevens
Years before food carts were parked around every corner in Bend, Spork was a pioneering and popular food truck housed in an old Airstream. In 2013, they put down roots in their current location on Newport Avenue. Already expanded once in 2015, it’s a thoughtfully designed space with high ceilings, metal and wood industrial notes and a pervasive air of cool that isn’t at all cold.
The partners were a winning combination from the start. Erica was the hospitality maven and glue holding the whole thing together, who Jeff also characterizes as “the boss lady—like in Vietnam—the one in the corner with a box of cash who everybody’s afraid of.” Jeff,of course, was the talent behind the food and oft-world traveler on a constant quest for new flavors and culinary ideas. And Chris, who Erica describes as “the visionary, tastemaker and ethos designer,” consulted on concept and design.
Photo by Arian Stevens
They set out to ensure that Spork wasn’t going to be your average restaurant, nor your average workplace. All three were longtime veterans of the industry and wanted to do things differently. Spork opened with a mission to create a deeply satisfying dining experience, as well as a commitment to quality, locally sourced, green-conscious ingredients. But just as important was making a decent living while maintaining work-life balance for themselves and a positive work environment, fair pay and ample time off for their staff.
Photo by Alex Jordan
Even if you don’t know exactly why the experience at Spork is deeply satisfying—and it is—the food itself is only a part of it. A visit to Spork is always flavored by the atmosphere, the culture the owners have created, and the deep appreciation Erica, Chris and Jeff have for each other after so many years and so much change. “We’re a special team, and it’s just as rewarding as making a bunch of money,” said Erica.“At the end of the day, we are artists more than capitalists. We have a passion for what we create on each and every level.”
Lomo Saltado | Photo by Arian Stevens
As Chef Jeff Hunt will tell you, his food is “not trying to be authentic. It’s about flavor profiles.”
Barrio/Shim Shon is a local Latin American restaurant and food truck in Bend. The menu is full of flavorful Mexican, Spanish and Mediterranean-inspired fare.
El Sancho is back with a fresh new look and the same killer tacos. Part taco stand, part neighborhood living room, El Sancho has always felt effortlessly hardwired for joy—held together with hot sauce and scrappy, low-key magic that somehow works. So when a fire rolled through the eastside location last June, it felt like someone pulled a chair out from under the city.
The building may have burned, but El Sancho’s spirit never flinched. The crew regrouped, rallied its crowd and cranked out an insane amount of tacos at the Galveston location during the eastside rebuild. It turns out that good people—and good tacos—don’t mind getting a little messy.
Different Walls, Same Sancho Vibes
“We built the original restaurant with whatever we could scrounge up,” said co-owner Joel Cordes. “The rebuild allowed us to create the space we always dreamed of—even though the path wasn’t ideal.” Almost a year after the fire, El Sancho East is back with a fresh new look. The sprawling outdoor patio is once again pulling in Bend’s taco faithful. A line occasionally snakes through the parking lot, but nobody cares because the air smells like grilled meat, citrus and everything else good in the world. The dining room got a major glow-up—less squeeze, more ease, with joyful colors and funky artwork that crank up the energy without sanding down the charm. Cordes calls it “a slightly more grown-up El Sancho.” Everyone’s still wearing flip-flops, but the tables no longer wobble.
El Sancho’s food remains as unfussy and glorious as ever. Just real-deal Mexican street food best eaten near a pile of napkins. Fried plantains, served with a tongue-tingling dollop of serrano aioli, are the perfect little snack. And the tacos still crush it—carnitas dripping with salsa verde, barbacoa buried under a pile of Cotija cheese and grilled mahi-mahi fresh enough to summon a sea breeze.
Of course, it wouldn’t be El Sancho without margaritas. Every drink begins with fresh juice, squeezed daily by an actual human. Pineapple Serrano, the margarita darling of the seven-flavor lineup, continues to seduce guests with its slow, welcome burn. “And when you just want a great margarita, go for the El Camino,” Cordes advised. Cointreau steps in for Triple Sec, tequila gets upgraded, and a splash of fresh lime juice brings the zing.
Some things have changed. And some haven’t. El Sancho never stopped being El Sancho, because the stuff that mattered—tacos, people, spirit—never burned. Walls come and go, but vibes are forever.
