I wandered into Taco Dirty on South Tampa’s Platt Street, a place that hums with the kind of unpretentious energy you’d find in a border town cantina, but with a modern, health-conscious edge. It’s not my usual haunt—I’m more at home in a dive bar or a Venice Beach alley—but something about this spot, part of the Ciccio Restaurant Group, pulled me in like a character I couldn’t shake from a hollywood script.
Guacamole at taco Dirty in South Tampa
The place is raw, vibrant, and doesn’t pretend to be anything it’s not. Here’s my take on the meal, written with the same unfiltered grit I’d bring to a role.
The veggie bowl was my first mark. Built on avocado citrus rice, it’s got this subtle, zesty undercurrent that doesn’t overpower, like a good supporting actor. The warm plant-based black beans add depth, grounding the dish with an earthy weight. I went for citrus Brussels sprouts and sweet potato hash—both caramelized to a crisp edge, carrying a quiet intensity of flavor. But the fried broccoli florets, tossed in buffalo avocado sauce, stole the scene. Gluten-free, dairy-free, they’re crisp, spicy, with a creamy tang that hits like a well-timed line. They’re not just a sidekick; they’re the kind of vegetable that demands attention, transforming something ordinary into something you can’t stop eating. I finished it with their house guac sauce, pourable and sharp, tying the bowl together like a tight third act.
Veggies at taco Dirty
Then came the ancho pepper chicken tacos, served on corn tortillas that feel like they were pressed by hand somewhere in a dusty pueblo. The grilled ancho chicken carries a smoky heat, not aggressive but deliberate, like it’s been brooding in its marinade. It’s antibiotic-free, which I respect—no shortcuts here. The pico de gallo and lime jalapeño corn salad add bursts of freshness, cutting through the spice with precision. I drizzled more of that buffalo avocado sauce, because it’s the kind of thing you lean into. Each taco is a study in balance—heat, acid, crunch—like a scene that knows exactly when to pull back.
The chips and guacamole? They don’t mess around. The chips, salted just right, snap like dry kindling. The guac—four ounces of avocado, lime, cilantro, and a whisper of chile de arbol—has a creamy heat that lingers like a good conversation. It’s plant-based, gluten-free, dairy-free, but none of that feels like a compromise. It’s honest, unadorned, and doesn’t need to shout to be noticed.
Pet friendly patio at Taco Dirty South Tampa
Taco Dirty’s got a pulse—pet-friendly patio, staff who move like they care, and portions that don’t skimp. Prices are fair for bowls and tacos, and the menu bends over backward for vegan and gluten-free diets. It’s not flashy, but it’s real, like a story that doesn’t need embellishment. I’ll be back, not for the hype, but for the truth in the food.
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