A family taquería on Evergreen Way, serving quesabirria dipped in rich consomé — with the warmth and hospitality of a food truck that made it its own spot.
On the menu
A small, focused menu, food-truck style. Every taco can be made with birria, al pastor, carne guisada, pollo en tinga, or soyrizo.
The signature
Crispy fried tortillas filled with slow-cooked birria beef and melted cheese, served with a cup of consomé for dipping, pickled red onions, cilantro, and lime. The dish people drive across Everett for.
Birria · al pastor · carne guisada · pollo en tinga · soyrizo
3 for ~$16.80 · single ~$6.00
Rich birria broth with egg noodles, shredded birria beef, pickled red onion, cilantro, lime, and green salsa.
Street-style tacos on soft tortillas with your choice of protein, onion, cilantro, and lime.
Low-carb tacos with your choice of protein.
Grilled quesadilla with your choice of protein and melted cheese; consomé on the side.
A full plate of slow-cooked birria beef with rice, beans, and tortillas.
A Mexican sandwich roll piled with tender birria beef, sauces, and garnishes.
Homemade, cold, and the right thing next to birria.
Jarritos, Mexican Coke, and cold beer.
The sweet finish.
Prices start around $2.50 a street taco. Vegan soyrizo available on anything. Consomé add-on $1.50.
Order onlineThe slow way
Beef, chilies, cinnamon, star anise, and cumin go low and slow until the meat pulls apart on its own and the broth turns deep and rich. It is the whole point, and it is why the consomé tastes the way it does.
No shortcuts — the same eight hours whether it is a Tuesday lunch or a Saturday rush.
Our story
I think that’s always the endgame, having your own spot.
El Mariachi began on a three-burner stove in 2019, when Hugo and Viviana Carranza started hosting tamale pop-ups at local breweries and community events around Everett. The response was immediate, and by the end of 2020 they were serving from their own food trailer.
In 2022 they opened the doors of their brick-and-mortar restaurant on Evergreen Way — a bright, colorful room anchored by a hand-painted “Bienvenidos El Mariachi Everett” mural, seating about seven tables.
The menu stays intentionally small, food-truck style, so every dish gets full attention. The birria is cooked the Tijuana way: beef braised for eight hours until it falls apart, served in the spiced consomé that regulars come back to dip into.
Hugo & Viviana Carranza — Latino- and woman-owned, family-run
Best tacos in Everett hands down. Their queso tacos are the best I’ve ever had.
The birria tacos were outstanding — crispy on the outside, incredibly juicy inside, loaded with meat and melted cheese.
The meat is melt-in-your-mouth tender, the consommé is rich and deeply flavorful.
Being from New England, I’ve never had anything like these tacos! LOVE this place!
Food was really good and friendly staff.
Before you come
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