After nearly 25 years running fast-casual taco joints across Los Angeles, the family behind Tacos Por Favor has opened their most ambitious location yet: a full-service restaurant and bar in Santa Monica.
The new Tacos Por Favor Bar & Grill replaces the long-running Cock ‘n Bull pub, a British pub-style divebar that shuttered during the pandemic after more than six decades in business. The family had been searching for a property they could call their own and when the space became available following a 2021 liquor license transfer, it offered the chance not just to expand but to realize a long-held dream.
The new restaurant marks a major shift in strategy for the family-owned mini-chain, which already operates locations in Venice, West Los Angeles and Santa Monica’s Olympic corridor. Those three outposts are built for fast turnover. Customers place their orders at the counter and take their food to go. The new location, by contrast, offers a full menu, plated meals, seated service and a full bar.
“It was always my mom’s dream to have a place like this,” said Araceli Sanchez, daughter of owners and founders Atilano Sanchez and his wife, also named Araceli Sanchez. “Somewhere she could sit down and have a server bring her a menu.”
The transformation of the former pub has been substantial. The kitchen was expanded. The floorplan was overhauled. The décor, originally sketched out by professional designers, became a family debate until the daughter, inspired by travels to Oaxaca, convinced her father to install the colorful tiles she had envisioned.
“I showed him pictures, but he couldn’t see it,” Araceli said. “Eventually we got a 3D render made and he said, ‘Okay, I get it now.’”
The redesign mixes rustic Mexican elements with Spanish influences, borrowing from the family’s own home and travel memories. The result is a space unlike any of their other locations.
The menu is different, too. “We didn’t know where to begin,” Araceli said. “We were crying, trying to figure it out. We realized we needed something that matched the space.”
They brought in professional chefs to develop an upscale offering, anchored in Mexican cuisine but drawing on global influences. Christian Sanchez and David Paulina, who together have more than 40 years of experience, were originally hired to consult under another chef. When the original lead dropped out, the owners decided to stick with Sanchez and Paulina.
“I liked them more than the first chef,” Atilano said. “I think it was meant to happen. They’ve done an amazing job.”
The menu reflects a blend of regional Mexican dishes with European techniques. Ceviche is prepared in a style the chefs say mirrors what they make at home. Chicken enchiladas with mole are built from a family recipe. The orange French toast is topped with mascarpone infused with citrus and vanilla. A planned house specialty includes a 32-ounce tomahawk steak grilled with Mexican spices.
“There’s a little from every region,” Sanchez said. “We use achiote from the Yucatan in a dish inspired by chicken tinga, but it becomes something new.”
Seafood also plays a major role, with a whole branzino grilled and plated in a style that nods to both Mexican and Mediterranean kitchens.
“The idea is to use upscale ingredients but do it our way,” said Paulina. “It’s Mexican, but it’s ours.”
Behind the bar is Alfredo Rodriguez, a mixologist with experience at some of Los Angeles’s best-known craft cocktail programs. He built the wine list to complement the menu, offering full-bodied reds, bright whites and a range of by-the-glass options. He also developed a cocktail menu that includes housemade syrups and fresh espresso martinis, along with creative takes on tequila and mezcal.
“I used to work with Julian Cox,” he said, referring to the influential LA cocktail consultant. “He taught me a lot.”
The bar also serves fauci, a fermented agave-based drink that has been a surprise hit with early customers. The restaurant is still hiring staff and finalizing details ahead of a formal grand opening, until then, they are open for business and adjusting on the fly.
The wine list, like the food, was a group effort. The team worked together to pair selections with dishes that range from ribeye to ceviche. “We wanted something that would work across the board,” Alfredo said. “Something for everyone.”
The owners hope to make the restaurant a neighborhood fixture, not just a destination. They have started meeting other local restaurateurs and are beginning to think about community partnerships. Despite their long history in the business, this new venture feels like a first.
“We’ve always been more fast food, in and out,” the daughter said. “This is different. This is sitting down. This is a whole experience.”
Tacos Por Favor Bar & Grill is located at 2947 Lincoln Boulevard, (424) 433-8037 and open Mon–Thurs 8am–3pm for breakfast and lunch, 3pm–5pm happy hour and 5pm–9pm for dinner; Fri–Sun 8am–3pm for breakfast and lunch, 3pm–4pm happy hour and 4pm–10pm for dinner.
scott.snowden@smdp.com