What do Ground Cow, Pulled Yard-Bird, and Water Meat have in common? They are all proudly served at Pepe’s Rockn’ Taco Shack, located at 2414 N. Farewell. The Shack opened earlier this fall replacing the once been Soul Fire. The Shack, to be originally to be called Pepe’s Pink Taco, had to change its name late this summer due to a legal dispute with a chain restaurant sharing same name.

Upon first entering the establishment, we immediately noticed the lack of personnel; no one present behind the host’s station, the bar, nor waiting on the tables. When the staff emerged several minutes later, we were ushered to a very vibrantly colored table. The Shack, presumably in an attempt to be “Rockn,’” had plastered their walls with a chaotic color scheme and intentionally movie posters that were intentionally askew. The atmosphere was more distracting than ‘hip,’ including the far wall behind the bar which was littered with pseudo-vintage posters and neon lights featuring various brands of liquor. The tastelessness transcended beyond the décor and onto the menu, which was large, difficult to read, and looked as though it had been created by an 8-year-old just learning to use in Microsoft word. Beyond aesthetics, the choice of names for the various dishes were also confusing, and bordered on unappetizing. It is here on the menu that the terms “Ground Cow,” “Yard-Bird,” and “Water Meat” we mentioned. Do you really want to eat a plate of ‘Yard-Bird’? And not only that, but what is it? There were many other questions left unanswered on the menu at Pepe’s such as: the prices for certain items, and the amount of food served for certain dishes.

The first items served at our table were the standard chips and salsa. Although the chips were average, the salsa was surprisingly fresh. The waitress confirmed to us that it was made daily, in-house. The menu did sport an impressive array of Mexican soda, including the popular Jarrito’s. However, for those patrons who are over twenty-one, the beer selection, while extensive, was contained only several authentic Mexican beers.

As an appetizer, we decided upon the guacamole, which the waitress informed was not pre-made, but that fresh ingredients would be delivered to our table, and that we were able to puree them ourselves. Although the idea is original and initially intriguing, the tools provided proved to be inadequate. Despite our committed attempt, the avocado was difficult to mix with the various vegetables, as they were rather slippery. To our dismay and frustration, we resorted to mashing up the ingredients with our forks.

For our entrees, we decided to explore a 'water meat' (tilapia) burrito and the 'ground cow' (ground beef), ‘Pepe Style’ (who knows what that means) tacos. The food was served with relative efficiency and friendliness. As our waitress walked away from us, however, we could not help but notice the back of her t-shirt, which read, "If it's not PEPE'S, it's CRAP!" Once again, an attempt to be 'Rockn,' that had gone awry, though this time they were on the verge of offensive.

Once we dug into our food, things began to look grim. The tacos were unacceptably dry; and with little more flavor than canned ground beef on a paper towel. The tilapia was certainly tastier, but lacking in any personality. There were no exciting spices, sauces, or ingredients to create a truly interesting dish. While well-touted, the side dishes were equally lackluster. Nothing was quite as fresh as it should have been, and the 'beer beans' were so soupy they surely would have offended any true Mexican chef.

Despite our duty as critics, the food had left our palate so dissatisfied that we did not intend on ordering dessert. However, after our plates had been cleared and we were expecting the bill, the waitress brought us a plate of four piping-hot churros, which are a doughy Mexican delight, covered in cinnamon sugar. They certainly were sweet, and hot, though once again we were left our mouths feeling parched.

When the bill did arrive, our mood did not improve. For our sub-par meal, including tip, we each wound up paying just shy of $20, despite the fact that the churros were on the house. As we stood up to leave and surveyed the restaurant once more, it appeared as though the rest of the customers shared our opinion: the table next to us audibly remarked that they did not intend on returning to the establishment, and the few at the surrounding tables did not appear any more content. Given that local favorites like Jalisco's and Chico Zuna are right around the corner and famous for their cheap, though authentic, eats, the prices as Pepe's hardly seemed appropriate given the quality of the food. Those who are still interested in experiencing Pepe's will find it open from 11 or 11:30 AM, til 10 pm, Sunday through Thursday, and open until 3:30 AM on Friday and Saturday, offering special deals on meals and drinks in their early AM hours. Upon departing, we were left with an impression that was anything but "Rockn'." We found the food second-rate and the atmosphere distasteful, but perhaps most disappointingly, we were left with a craving for Taco Bell.