Tito’s Taquitos Multnomah Village

Tess Krivens

a month ago

So delicious! The chips are perfectly salty. Chickpea taquitos are flavorful and delicious. Pork taquitos are FABULOUS. Shredded so well and super tasty. Arugula salad was also great. Fantastic.

Mae O

2 months ago

We liked this place! Good chips and guac. The cocktails were very nice— loved the tamarindo sour. I also had to try the taquitos. Maybe next time we can stay for dessert.

Kristi Mutch

2 months ago

So we received a gift card, I have to say this place was fantastic, the atmosphere, the food and staff were great. We ordered a little of everything, its great for sharing. Tamarindo ribs are good, the mini sope, beef,chicken,pork, tasty, the Cevichi was flavorful. Taquito's with beef, very good, lots of meat. Really enjoyed the atmosphere, it can be noisy. Also dont forget to try the Tres Leche dessert

Jen Led

3 months ago

TERRIFIC TAQUITOS The taquitos are the reason to come here. Perfect texture and I love the plain potato filling. The proteins are kinda meh with meager portions and bland flavor. We are addicted to their housemade salsas. The verde and habanero are my favorites. Overpriced chips & salsa. Cabbage bowl was not my jam. The dressing is not good and too many pickled onions. Meager serving of the pork on top. Get the ribs. Delicious sauce and fall off the bone texture. Parking is a nightmare at this location. We waited 25 minutes for a three top table on a Friday night and I wish they took reservations. Stick to the taquitos. They are awesome.

Olivia Anderson

4 months ago

We visited on the very first morning of their new brunch service, so we came in expecting a few bumps and wanting to give plenty of grace. There’s a lot of potential here, and the menu itself is super appealing. We arrived within minutes of opening at 9 a.m., ordered right away, and didn’t receive our food until about 9:50 a.m. Around 9:40 a.m., our server brought out a small bowl of plain tortilla chips (no salsa), which was thoughtful but didn’t do much to help with the long wait — especially with a toddler. We also had to flag down our server just to get water, which added to the sense that service processes are still getting established. I ordered the chilaquiles verdes with a chorizo add-on (+$5). The portion was great, and the flavor was good, but it was extremely spicy for brunch. I love spicy food and have a high tolerance, but the verde sauce packed way more heat than expected, especially since the rojos was described as the “spicy” option. The chorizo was mixed directly into the eggs instead of served on the side, and the eggs themselves were already spicy, so everything layered into a level of heat I’d normally want to control with salsa or hot sauce unless it’s clearly advertised as very hot. My husband ordered the steak and eggs. The steak had good flavor, but it was overly salty. We think a lot of that came from the mantequilla vaquera (the seasoned butter), which is flavorful and rich but a bit heavy on the salt. His breakfast potatoes were also on the saltier side, but they were perfectly crispy, which was a definite plus. The Chepo Cakes were honestly the standout — almost like corn-forward, tamale-inspired pancakes with a sweet corn flavor and slightly rustic texture. Really unique and really good. Our server was friendly and checked on us a few times, though they did return multiple times to re-clarify how we wanted the eggs and steak. Combined with the long wait and needing to ask for basics like water, it felt like brunch service is still in its early growing pains. The space itself is cute but visually a bit cold. A touch more color or warmth could make it feel more vibrant, especially for a Mexican restaurant. We sat in a booth that worked fine with our toddler, but the space didn’t feel particularly kid-friendly — no coloring pages or small touches to keep kids busy. (We didn’t ask about high chairs, so they may have them.) Overall, we genuinely see a lot of promise here. The menu is exciting, the flavors are there, and the staff was friendly. It just felt like a classic first-day brunch rollout with long wait times, seasoning inconsistencies, and service hiccups that will likely improve as they get more reps in. We’ll definitely come back once things have settled, and we’d try lunch or dinner sooner since those seem more established. We really hope brunch succeeds — it could become a great neighborhood spot with just a little fine-tuning.