Willy Taco

Name: Willy Taco
Address: 930 E Main Street, Spartanburg, SC, 29302, US
Telephone: 864-327-8228
Price range: $$

Mexican / Tex-Mex$$

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Mon closed; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 10am-9pm

930 E Main Street, Spartanburg, SC 29302
864-327-8228
Last verified: November 2026
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Pico de gallo: A fresh, uncooked mixture typically made with chopped tomato, white onion, cilantro, fresh chile and lime. It is also commonly called salsa mexicana, with the green, white and red ingredients recalling the colors of Mexico's flag. "Pico de gallo" literally means "rooster's beak." There are several stories about why, and none has managed to end the argument. On this menu as: Tacos 101 (seasoned beef or chicken, jack cheese, house crema, pico) · Fried Green Tomato (slaw, guacamole, pico, queso fresco, chipotle ranch).
Dried chiles: ancho, guajillo, árbol & chipotle: Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe. On this menu as: Southern Tide (crispy shrimp, bacon, pimento cheese, chipotle ranch) · Fried Green Tomato (slaw, guacamole, pico, queso fresco, chipotle ranch).
Crema, queso fresco & cotija: Crema is a cultured cream, generally thinner and less sharply sour than American sour cream. Queso fresco is a mild fresh cheese that crumbles easily. Cotija is firmer, aged and salty and is commonly grated or crumbled over finished dishes. Quesillo, often called Oaxaca cheese, is a stretchy string cheese prized for melting. Asadero and Chihuahua cheese are other melting cheeses particularly associated with northern Mexican cooking. On this menu as: Tacos 101 (seasoned beef or chicken, jack cheese, house crema, pico) · Fried Green Tomato (slaw, guacamole, pico, queso fresco, chipotle ranch).
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadillas.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Fried Green Tomato (slaw, guacamole, pico, queso fresco, chipotle ranch).

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