This Unassuming South Carolina Taco Spot Made USA TODAY’s 2025 Restaurant List

Comal 864 started as a pop-up and went on to become one of 44 restaurants on USA TODAY’s 2025 Restaurants of the Year list. At the counter in Greenville, South Carolina, you can order tacos on hand-pressed tortillas.

The chef grew up in Brownsville, Texas, and brought those bold South Texas flavors to upstate South Carolina. In 2023, the James Beard Awards named her a semifinalist for Best Chef: Southeast.

I like how this story skips the white tablecloths entirely. You order at a counter, grab a seat, and wait for scratch-made salsas and grilled meats to show up at your table.

I can’t imagine a better excuse to rethink your usual taco night plans this weekend. So how does a casual spot earn that kind of national attention?

A Greenville Taco Counter Gets National Attention

Two national honors in three years is a lot for a counter-service taco spot. Comal 864 pulled it off without fancy plates or a dress code.

First came 2023, when chef and owner Dayna Lee-Márquez was named a James Beard Award semifinalist for Best Chef: Southeast. That list is basically the Oscars shortlist for cooks, so the nod carries real weight.

Then USA TODAY added the restaurant to its 2025 Restaurant of the Year list. It was one of just 44 places across America to make the cut that year.

Think about that for a second. Thousands of restaurants compete for attention, and a South Carolina spot built on tortillas and salsa earned a seat at the table.

What I love most is that the food did the talking. There’s no tasting menu, no tiny portions arranged with tweezers, and no hushed dining room.

Instead, you get scratch cooking rooted in South Texas, served quickly and without fuss. It proves national recognition doesn’t need a chandelier.

You can try the South Texas cooking that caught USA TODAY’s attention by walking up to the counter and ordering a plate of tacos.

Handmade Tortillas Are The Quiet Stars Here

Ever wonder where a restaurant called Comal 864 got its name? A comal is the flat griddle used to cook tortillas, so the name tells you exactly what matters most.

Here, the tortillas are made by hand. That single choice changes every taco, burrito, and quesitaco that leaves the kitchen.

Store-bought tortillas can be fine in a pinch at home. Still, a handmade tortilla brings a freshness that packaged versions simply can’t match.

The kitchen doesn’t stop there, either. Salsas and refried beans are also made from scratch, which tells you a lot about the team’s priorities.

Scratch cooking takes more time and more hands. It would be easier to open a bag, but easier clearly isn’t the goal here.

My tip is simple. Pay attention to the tortilla first, before the fillings steal the show.

Take a bite of the edge where it’s just tortilla and nothing else. You’ll understand why the national spotlight found this place, and why the comal earned top billing on the sign.

Grab Extra Napkins Before The Birria Arrives

Slow-cooked, juicy, and made for dipping, the birria tacos are a big reason people talk about this kitchen. Birria is a rich, stewed meat dish, and it shows up all over the menu.

The classic move is ordering the Birria Tacos. They’re built for dunking, so plan on getting your fingers a little messy.

Feeling adventurous? Birria Ramen mixes that slow-cooked meat with noodles, which sounds like a mashup created by a very hungry genius.

Quesitacos are another option worth a look. Cheese plus tortilla plus meat is a math problem nobody minds solving.

I like how one dish became a whole family of ideas. The kitchen takes a South Texas favorite and keeps finding fresh ways to serve it.

A smart plan for first-timers is to start with the tacos. Once you know the flavor, branching out to the ramen feels like a natural next step.

Just don’t wear your nicest white shirt. Birria has a way of finding fabric, and dipping only raises the stakes.

Pineapple And Fire Make A Strong Case For Al Pastor

Pineapple on a taco might sound odd until you try al pastor. The sweet fruit cuts through spiced pork, and suddenly it all makes perfect sense.

At Comal 864, the Al Pastor Tacos are known for being tender and full of flavor. Pineapple and spices do the heavy lifting here, and they do it well.

Carne asada is the other grilled meat to know. It’s a classic Mexican street food choice, and it pairs naturally with those handmade tortillas.

Grilled meats are part of what put this South Carolina kitchen on the map. The title of this whole story isn’t just a fun headline.

Here’s a practical idea for indecisive eaters. Order one of each style and compare them side by side, like a very tasty science experiment.

Add a spoonful of house-made salsa to each one. Scratch-made salsa can change a bite in seconds, so try a little before going all in.

By the end, you’ll probably have a favorite. Or you’ll decide you need both every visit, which is also a valid life choice.

Breakfast Here Might Ruin Plain Cereal For You

Doors open at 8 a.m. on weekdays, and that early start matters. Mexican breakfast is a serious part of the menu, not an afterthought.

The Greenville Breakfast Burrito wears the city’s name proudly. It’s a hand-held option for mornings when you need food that travels well.

Chilaquiles come two ways, Verdes or Rojos. Crispy tortilla chips get smothered in green or red salsa, then topped with eggs and cheese.

Picking a color is the hardest decision you’ll make before noon. Green salsa often leans bright and tangy, while red tends to taste deeper and earthier.

There’s also a Burrito Bowl loaded with eggs, potatoes, beans, cheese, and salsa. It’s a solid pick if you want everything without the wrap.

I believe breakfast is the most underrated time to visit a great taco spot. Fewer people think of it, and the menu shines in its own special way.

Saturday hours begin at 9 a.m., so weekend sleepers still have a shot. Sunday is closed, so plan your chilaquiles cravings accordingly.

From Brownsville Roots To A Greenville Following

Brownsville, Texas, sits at the very southern tip of the state, right along the Mexican border. That’s where chef Dayna Lee-Márquez grew up, and those flavors shaped everything she cooks.

She founded Comal 864 and still owns it today. The food is inspired by South Texas, blending Tex-Mex comfort with authentic Mexican street food.

The story began small, as a pop-up in July 2019. Pop-ups are temporary setups, often a chef testing ideas without a permanent home.

Comal 864 opened its first permanent location on Woodside Avenue on November 16, 2021. The West Antrim Drive location followed in 2024, and Little Secret now occupies the original Woodside space.

Fun detail for longtime fans: the original Woodside Avenue location now has new owners. The current home on West Antrim Drive is where the action happens.

I find this part of the story encouraging. It shows how one chef’s hometown cooking can travel hundreds of miles and still feel personal.

Next time you bite into a taco here, think about that journey. A border-town childhood, a pop-up, and then a national spotlight in South Carolina.

Order Fast, Sit Down, And Let The Colors Do Their Thing

Quick counter service keeps things moving here. You place your order up front, then settle in while the kitchen gets to work.

That setup is great news for busy schedules. Lunch breaks are short, and nobody wants to spend half of one waiting for a menu.

The mood is lively, bright, and colorful. It feels welcoming and community-focused, more like a neighborhood hangout than a stuffy dining room.

First-timers sometimes freeze in front of a big menu. My advice is to take a breath, pick one taco you already love, and add one wild card.

Going with friends? Split up your orders so everyone tries something different.

Sharing is the fastest way to explore the menu without ordering everything yourself.

The casual style also fits the food perfectly. Street food was never meant to be fussy, and this space respects that idea.

Once you’ve ordered, grab a seat and take in the colorful dining room while the kitchen gets your tacos ready.

Kids, Vegans, And Soda Fans All Get A Seat

Feeding a whole crew with different tastes can feel like solving a puzzle. Luckily, this menu makes it a lot easier.

Kids get their own menu, which takes pressure off parents. Little eaters can enjoy smaller, simpler choices while grownups chase the birria.

Plant-based diners aren’t left out either. Vegan options feature nopales and black beans, so meat-free friends have real food to enjoy.

Nopales come from the prickly pear cactus. Yes, cactus, and it’s a traditional ingredient across Mexican cooking.

Then there’s the Comal Dog, a bacon-wrapped all-beef hot dog. It’s playful, a little unexpected, and a fun pick for someone who wants something familiar.

Drinks add another layer of fun. Mexican sodas like Jarritos, Sidral Mundet, and Mexican Coke sit alongside a selection of juices.

Sidral Mundet is an apple-flavored soda, in case you’ve never spotted it. Kids often love trying a new flavor, and adults secretly do too.

I like how the menu welcomes everyone without watering anything down. Nobody has to settle for a sad side salad here.

Save This Address Before Your Next Taco Craving Hits

You’ll find Comal 864 at 219 W. Antrim Drive, Greenville, SC 29607.

Greenville is a favorite stop in upstate South Carolina. Adding a nationally recognized taco lunch to a day in town feels like a smart upgrade.

Hours start at 8 a.m. on weekdays and 9 a.m. on Saturdays. The restaurant is closed on Sundays, so don’t plan a Sunday taco mission.

Hours can shift, especially on certain weekdays. Double-check before you go so a closed door doesn’t ruin your plans.

Hosting something big? The restaurant offers catering services and options for private events.

Birthday parties, office lunches, and family gatherings all sound better with handmade tortillas involved.

Catering also brings the food to people who can’t easily visit. That’s a thoughtful way to share a favorite with a whole group.

My final advice is to bring a friend who claims they’ve had the best tacos already. A James Beard nod and a USA TODAY honor make a pretty convincing argument.