Las Vegas loves a good food import, but the latest arrival at The Resort at Summerlin feels less like a corporate expansion and more like a piece of Los Angeles street culture has been transplanted to the desert with its authentic Tijuana style menu.
On March 17, 2026, Tacos 1986 officially joined “The Neighborhood Food Hall.” For Summerlin locals, it’s a first taste of the brand that started as a Hollywood sidewalk cart and grew into a California institution by honoring the soul of the Tijuana-style taco.
The Ritual: Four Ways to Protein
The heart of the 1986 experience is the trompo—the vertical spit where the signature Adobada (marinated pork) slow-roasts. However, the menu is built on a “core four” of proteins that cater to every palate:
- Adobada (Pork): The headliner. Shaved thin and crispy directly from the trompo, it’s traditionally topped with a slice of roasted pineapple for that classic sweet-and-savory balance.
- Carne Asada (Steak): For the purists. This is high-quality beef, flame-grilled on the plancha until it’s perfectly smoky and tender.
- Pollo Asado (Chicken): Marinated dark meat chicken that stays incredibly juicy thanks to the high-heat sear on the grill.
- Hongos (Mushroom): The vegan hero. These mushrooms are sautéed in a rich Salsa Macha marinade. It’s so flavorful that even the most dedicated meat-eaters often find themselves adding a mushroom taco to their order.
The Style: Beyond the Standard Taco
Once you pick your protein, you choose your “vessel.” While the handmade corn tortillas are the gold standard, the menu offers more indulgent styles:
- The Vampiro: A taco/tostada hybrid where the tortilla is grilled until it’s a crispy “wafer,” topped with melted cheese and meat.
- The Perron: A “pro” move, this uses a house-made flour tortilla with melted cheese and a hearty scoop of pinto beans.
- The Mulita: Think of it as a “taco sandwich”, two tortillas layered with melted cheese and meat in between.
The Price Sheet: What to Expect
While these aren’t your typical “dollar tacos,” the quality of the handmade tortillas and premium proteins justifies the step up. In March 2026, here is the average damage for a Summerlin spread:
- Tacos ($4.25 – $5.50): Your choice of protein on a handmade corn tortilla. The Adobada and Hongo sit on the lower end, while the Carne Asada carries a small premium.
- Mulitas ($7.50 – $8.50): Two tortillas, melted cheese, and a generous portion of meat. Think of it as a taco-quesadilla hybrid.
- Vampiros ($6.50 – $7.50): That signature crispy, toasted tortilla “wafer” with melted cheese.
- The Perron ($8.00 – $9.50): The most filling item on the menu—a large handmade flour tortilla with pinto beans, cheese, and meat.
- Quesadillas ($6.00 – $7.00): Simple, cheesy, and perfect for kids or purists.
Insider Tips
- The “Secret” Patio: Just a few steps past the counter, there is a beautiful outdoor patio that sits right on the resort’s lake. It’s the best spot in the house to eat your tacos while the sun sets over the mountains.
- The $75M Glow-Up: This opening is a key piece of The Resorts at Summerlin’s massive renovation. The vibe is now a sophisticated “Neighborhood” hangout rather than a traditional casino floor.
The IYKYK Take
Tacos 1986 isn’t just another food stall; it’s a high-energy reminder that the best meals are often the simplest. By bringing the soul of Tijuana to the heart of Summerlin, they’ve created a space where the ritual of the meal is just as satisfying as the first bite of a warm Perron. It’s a vibrant, delicious addition to our local routine that proves great food doesn’t need a velvet rope, just a handmade tortilla and the hands of a master.
