Rebel Taqueria will open the doors to its new brick-and-mortar location at 1809 Reynolds Ave. Tuesday. Located in the former home of The Codfather, Rebel joins neighbors Machu Pichu Chicken and forthcoming Maya del Sol Kitchen in a group of repurposed buildings in the Chicora-Cherokee neighborhood near the old Navy base.
Co-owners Lewis Kesaris and Paul Nettles departed Workshop post-pandemic after occupying the largest stall in the rotating food court for 18 months.
“We’ve been looking for a spot for two years, and this place just worked out for us,” Kesaris told the City Paper in June. “Our motto is tacos, tequila and cold beer, and we will continue to focus on that.”
Rebel will offer that and much more on it’s expanded menu. Look for jumbo chicken wings, nachos and burrito bowls along with funky creations like “Yoda balls” — deep-fried jalapeno hush puppies with agave-whipped queso. For drinks, there’s, well, tequila-based cocktails and plenty of cold beer.
Kesaris and Nettles also upgraded the space, taking out a wall to make room for a bar and more seating in the back of the restaurant. Patrons can grab a seat inside or enjoy their food outside while standing next to the long high top community table.
Rebel Taqueria is open for lunch and dinner daily. For more information, visit rebeltaqueria.com.