This New York Drive In Makes Ground Beef Tacos You’ll Return For
Buffalo holds on tightly to the places that shape its daily rhythm, and ETS has been one of those anchors since 1975. Tucked on Elmwood Avenue, the drive-in glows with the kind of familiarity that comes from decades of late-night runs and family rituals.
The menu may look simple, but the details make it stick: beef seasoned in-house, shells fried until they snap, and tacos that arrive hot enough to fog the wrappers. From the lot, you’ll see the steady roll of cars circling in, each driver already picturing the first bite.
ETS delivers flavor that feels immediate, fresh, and worth chasing again. One taco in, and you already understand why the line never stops.
Ground Beef Done Their Way
Every batch starts fresh, never frozen, with spices blended into the meat instead of sprinkled on top. It’s a recipe that reads more like a house secret than a chain shortcut.
The result is beef that holds flavor all the way through, juicy enough to matter, sturdy enough not to swamp the tortilla.
That first bite carries weight. It tastes like someone cared enough to do the work, and in a drive-in world, that care makes all the difference.
Choose Your Crunch
Hard corn shells crack open with each bite, showering crumbs onto your lap while the flavor stays locked in. Flour tortillas soften the edges, folding gently around the filling.
The six-inch format is simple, balanced, just enough to taste every element without drowning the taco. Cheese, lettuce, tomato, beef. Done.
Watching locals order the same way every time, I realized this choice becomes ritual. Hard or soft isn’t just texture, it’s allegiance, and you’ll find yourself picking a side quickly.
The Bigger Bite
Step up to the Taco Supreme, and suddenly your tortilla is a full ten inches across. The filling grows to match, pushing into full-meal territory.
The Deluxe Supreme layers beans with the beef, bringing comfort and heft. It’s the taco you order when hunger demands something slower, steadier.
I loved how the beans mellowed the spice, giving the whole bite a softer landing. It’s the upgrade that turns tacos into dinner without losing their quick-bite soul.
The ETS Flex
Twelve inches of tortilla become a canvas, piled high with beef, beans, rice, onions, salsa, olives, jalapeños, and sour cream. This is the Extreme Supreme.
It reads like a dare on the menu, but it’s built to be eaten—not just photographed. The layering makes it hold together longer than you’d think.
It’s not subtle, and it’s not meant to be. Watching someone carry theirs to a table, I understood why this order gets whispered like a legend.
House Sauces, House Swagger
Bottles land on the side of every order, holding their family-made hot sauce and green tomatillo salsa. These aren’t generic, they’re personality poured onto the plate.
The heat balances sharp and smoky, the tomatillo leans bright and earthy. Together they stretch the flavor without drowning it.
I started with just a drizzle, then kept going until the bottle tipped. The tacos hold up beautifully, and the sauce gives them an entirely new rhythm.
Make It A Combo
Two tacos land with a sidekick: nachos and cheese or waffle fries, plus a drink. It’s a package deal, the kind you order without overthinking.
Nachos keep the meal light, fries swing heavier, and both options do the job of filling in the gaps.
I liked the combo for its balance. It’s just enough food to feel complete, but still leaves room to want one more taco after.
Mexican Pizza Throwback
Pan-griddled tortillas sandwich beef, beans, or chicken under a layer of melted cheese. Slices come out looking like a pizza, but the taste stays firmly Mexican-inspired.
It’s gooey, crunchy at the edges, and stacked with toppings that feel both familiar and surprising.
It felt retro, almost like a time capsule from the ’90s, brought back and polished without losing its playful charm.
Bowl It When You Must
The Rice Bowl Supreme swaps tortilla for a base of rice, layering beef and toppings over it. For some, it’s the taco flavor without the wrap.
It feels sturdier, more of a fork-and-spoon commitment, but the seasoning doesn’t change. Everything you love is still there.
I liked it more than I expected. The rice caught the sauce in a way tortillas don’t, making it its own thing instead of a compromise.
Late-Night Lineage
Since 1975, ETS has stayed “Fresh, Fast, and Local.” That slogan still hangs in the air, carrying a weight that comes from decades of steady service.
The drive-in has become a Buffalo stalwart, surviving shifts in taste by never losing its rhythm.
Standing outside at night, I thought about how many people had made the same stop for tacos over the years. The continuity made my order feel connected.
Drive-Thru Convenience
937 Elmwood Avenue runs a steady system: dine in, takeout, drive-thru, or delivery. The flow is smooth, clear, unpretentious.
Pulling up means tacos within minutes, the kind of efficiency that makes repeat visits inevitable.
I drove through once and found it oddly thrilling. Getting tacos without leaving the car felt like the best kind of shortcut.
First-Timer Move
Start simple: two beef hard-shell tacos, hot sauce on top, Fry Supreme on the side. This order is the gateway into ETS’s rhythm.
It works because it doesn’t try to do too much. Just beef, crunch, sauce, and fries to round it out.
I followed this route and knew immediately why the line kept moving. It’s the perfect introduction, no tricks, just tacos that win you over bite by bite.