As its two-year anniversary approaches, Cochinito Taqueria has established itself to be a lunch and dinner hot spot in downtown Spokane. The fast-casual taco shop is locally owned, chef-driven and conscientiously sources its ingredients entirely from scratch. Given its laid-back atmosphere, many first-time customers find themselves surprised to see and taste the high caliber of food brought to them from the kitchen.

After spending the majority of their careers in fine dining, head chef Travis Dickinson and his business partner Justin Curtis created the idea of Cochinito Taqueria as a means of bringing that same, high-quality food to a more affordable and approachable setting. “The idea of counter service was the driving force behind this business model,” explains Curtis. “The cuisine followed.” He says tacos are a perfect fit because it allows them to locally source their ingredients, as well as use the most current and progressive culinary techniques, but in portions that enable a much lower cost for customers.

Returning patrons are rewarded with a frequently changing menu, where the seasonality of ingredients dictates the change. Cochinito works with a co-op of over 60 local farms from which the restaurant sources many of its ingredients. “We want our food to be the freshest we can possibly make it, and as seasonable as possible,” says Chef Dickinson.

In addition to outstanding food, Cochinito offers handcrafted cocktails, wine, and “thoughtfully selected cervezas”, including a Mexican lager locally brewed specifically for the restaurant by Bellwether Brewing Company. An enticing happy hour is available daily with discounts on select food and drink options. On “Taco Tuesdays” happy hour starts at 3:00 p.m. and goes until close. The restaurant caters events, and even offers take-out lunch delivery to some nearby downtown locations.

Cochinito Taqueria is open for lunch and dinner Monday–Saturday, and is located at 10 N. Post Street.


Cover photo courtesy Spokane Gluten Free Eats

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