Close-up of Mexican street food with tacos topped with meat, vegetables, and cheese, along with lime wedges, radishes, and a jalapeño on a wooden surface, with a beverage in the background.
Three colorful cocktails on a yellow wooden table, with slices of citrus fruits as garnishes.

“What Makes Us Different: Led by Executive Chef Andy Pyle, our kitchen uses traditional techniques to represent Mexico’s best-known culinary regions. Our food isn’t just inspired by Mexico—it follows its real methods. That’s what sets us apart. We’re not guessing our way through the menu. Everything we serve has a connection to how it’s done in Mexico.”

A variety of Mexican food ingredients and dishes, including tortilla chips, shredded meat, limes, black beans, rice, chopped onions, chopped cilantro, shredded cheese, sour cream, and a burrito, arranged on a dark table.
Three tacos filled with shredded meat, pineapple chunks, pickled red onions, cilantro, served with lime wedges on a tray lined with branded paper, on a wooden table.

“Xaco Taco began with a simple goal: to bring Mexican street food to Providence in a fun and approachable way. From the start, the idea was to stay true to traditional cooking while offering something modern. We focused on quality, authenticity, and creating a place where people feel at home.”