Taqueria Picoso

10/06/2026

More than bread—it’s tradition. Pan de Mu**to is baked to honor and remember loved ones who’ve passed, a symbol of love, life, and remembrance shared across generations. Ours is made fresh in-house—soft, lightly sweet, and dusted with sugar or sesame. Available now through Dia de Los Mu**tos.

10/05/2026

Mondays are about to sound a whole lot better.

Karaoke Night is coming to Picoso! Join us Monday night with Kj Smilez , starting October 12.

Grab the mic. Make Mondays sing!

📍 1472 N. Beauregard St, Alexandria
⏰ Mondays | 7–10pm
🌮 Authentic Mexican food
🍺$25 Corona buckets
🍹$25 Margarita pitchers

Who’s singing first? 👀

09/23/2026

A little lesson learned about “video interviews.”

When Elio sat down with Fox News to talk about the labor-intensive process behind making authentic tamales, he thought the Zoom interview was information gathering.

He didn’t realize the video WAS the story. 😂

But honestly, we kind of love it. No script, no staging—just Elio being Elio: genuine, incredibly knowledgeable and always happy to talk about the food he loves. 🧡

And since we’re talking tamales, this seems like the perfect opportunity to announce that Tamales Pollo con Mole are now on the menu.

Taqueria Picoso executive chef Celio Gomez discusses the painstaking work that goes into tamales, from preparing nixtamalized masa to sourcing Mexican corn and wrapping each batch in husks or banana leaves at his Alexandria, Virginia, restaurant.

09/23/2026

Join us this Saturday as Mexico takes on Colombia! 🇲🇽⚽🇨🇴

We’ll have the game on our big screens, great food, $25 b**r buckets, and $25 margarita pitchers. Come enjoy the match with us at Picoso!

🗓 Saturday, September 26
⚽ Kickoff at 9PM
🍺 $25 B**r Buckets
🍹 $25 Margarita Pitchers

See you Saturday!

09/20/2026

For the love of nogada. ❤️

All that walnut peeling? It’s for our creamy walnut nogada. 😅 Come taste our labor of love—Chiles en Nogada is on the menu at Taqueria Picoso through the end of September. 🇲🇽

09/07/2026

One more day of the long weekend—and it’s a beauty.☀️ Come spend it on our patio.

09/04/2026

One of Mexico’s most iconic dishes, Chiles en Nogada is traditionally enjoyed in celebration of Mexico’s Independence Day. It’s also one of the most labor-intensive dishes we make.

Roasted poblano is filled with savory-sweet picadillo made with pork, fresh fruit and nuts, covered in creamy walnut nogada, then finished with pomegranate and parsley in the colors of the Mexican flag.

There are a lot of steps—and quite a few hours—behind every plate. But some traditions are worth the work.

Chiles en Nogada is on the menu at Taqueria Picoso for a limited time. 🇲🇽

09/01/2026

A very good answer to a very hot day. ☀️🍤

08/29/2026

What a fantastic way to start the weekend! Our Fish Taco was just named one of The Washington Post’s 40 Essential Dishes of D.C.

This taco has been a favorite since the first day it hit our menu. To see it recognized alongside so many amazing dishes from restaurants across the DMV is pretty special.

Huge congratulations to Chefs Elio and Isaac and our entire team. And thank you to Washington Post for including a little Picoso on this incredible list!

https://wapo.st/4wPgxct

08/25/2026