Discover the world’s most expensive taco in Cabo San Lucas: a $25,000 creation at Frida, Grand Velas Los Cabos, with Kobe beef, truffles, caviar and gold.
Say taco, and most of us picture street food: a warm tortilla, a tangle of meat, salsa, and herbs you can eat on the go. Cabo San Lucas rewrites that image. There, a taco can cost as much as a new car — 25,000 dollars. It’s not a myth.
The world’s priciest taco is served at Frida, the restaurant inside the Grand Velas Los Cabos resort. This is a playground for those who prefer life with a side of luxury. There is a catch: you must be staying in the Presidential Suite and place a 12,500‑dollar deposit. Only then does the chef begin to prepare the dish. Exclusivity is part of the recipe.
The creator is Juan Licerio Alcala, the hotel’s executive chef. His aim was to surprise guests and show how something familiar can be elevated into a showpiece — for a very steep price. The idea feels designed to dazzle as much as to feed.
The lineup is unapologetically lavish: Kobe beef, known for its tenderness and cost; langoustine; Almas Beluga caviar, among the rarest and most expensive; Brie; and both white and black truffles. Even the tortilla is dusted with real gold.
The taco comes with a sauce built on hot chili, rare tequila, and civet coffee — produced in a particular way and regarded as one of the priciest in the world. It’s a pairing that leans into extravagance.
The restaurant also offers Ley .925 Pasión Azteca tequila, which can cost up to 150,000 dollars. It’s poured from a striking bottle finished with silver and even diamonds — more luxury object than simple spirit.
Clearly, this isn’t a taco for everyone. It appeals to those who want to stand out, signal status, or experience something truly one of a kind. It’s not a meal so much as an occasion — the kind people talk about, post about, and remember.
The city has long been a favorite of the wealthy and famous. Think private beaches, lavish hotels, and discretion. In that setting, a 25,000‑dollar taco doesn’t feel out of place; it almost feels expected.
This is more than food — it’s a way of saying you can afford it. The dish invites amazement, debate, even a touch of admiration. And even if you never taste it, the story stands as a neat reminder of how the ordinary can be made extraordinary when layered with a generous dose of luxury.
