Jimboy's Tacos

Back in 1954, Jim “Jimboy” Knudson developed a winning recipe: Jimboy’s proprietary seasoned ground beef, encased in a crispy stone-ground corn tortilla, topped with crisp lettuce and freshly shredded American cheese and finished with Jimboy's signature dusting of parmesan cheese. Believe it or not, back then few people had even heard of the taco, and Jimboy had to spell the word out phonetically on the side of his food truck, which he parked at sunny King’s Beach on Lake Tahoe. Word quickly spread, a brick-and-mortar opened nearby in 1958, and soon everyone from locals to Rat Packers became devoted fans.

Nowadays, Jimboy’s has grown to over 40 locations throughout California, Nevada, and Texas, and it’s a beloved regional chain. Jimboy’s recipes remain the same all these years later (burritos and enchiladas have earned followings as devoted as the original crispy beef tacos), and a reliance on fresh, premium ingredients, small-batch cooking, and making everything from scratch daily will endear it to generations to come.