Tula Taqueria | Westerville, OH

November 14, 2019

Tula Taqueria | Facebook | T: @tula_taqueria | IG: @tula_taqueria
525 Lazelle Rd. (
map it!)
Westerville, OH 43081
(614) 601-6313

Open Mon-Fri, 11a-9p; Sat & Sun, 8a-9p (breakfast served Sat & Sun, 8a-2p)
Vegetarian/vegan/gluten free? Y/N/N
Kid-friendly? Y

Visited: Saturday, November 9, 2019 at 9:30 a.m.

It didn’t take long for us to fall in love with Tula Taqueria after it opened. We’re never ones to shy away from a good taqueria, and Tula’s bright and comfortable space, the hidden gem feel to it, and above all the food drew us in. We’ve enjoyed a mixture of everything: taquitos and tacos, tortas and chimichangas – all freshly prepared and well seasoned.

So it was especially delightful when we got word of a new addition: breakfast.

After teasing it on social media for a couple weeks, owner Michael Moreno and his team started serving breakfast on Saturdays and Sundays at the end of October.

While the lunch and dinner menu is a little wider ranging, the breakfast menu is focused on a dozen dishes, plus a la carte items.

Our family visited on a quiet and chilly Saturday morning and ordered four dishes, all of which proved to be well-seasoned and highly crave-able.

First off, the huevos a la Mexicana: a flavorful scramble of eggs, tomato, onion, fresh jalapeños, and a wedge of queso fresco for you to crumble over top. We also added the chorizo (that’s a general rule in our household), which bolsters the spicy kick to the dish. Like many of the breakfast entrees, you can choose from two sides: rice, pinto beans, fruit, or home fries.

For the chilaquiles, you can choose to have the tortilla slices simmered in either verde or roja salsa. Michael recommended the verde, so we ordered that plus carne asada, and sides of home fries and beans. Most of the seasoning comes from the tortillas, but the carne asada was delightfully tender.

Props to the breakfast torta as well. It layers with eggs, beans, avocado, tomato, sliced red onion, and mayo (and naturally we added the chorizo) between crusty white bread. Like the other dishes, it’s very well seasoned – one of my favorites from the breakfast.

Finally, the machaca con huevo, essentially another scramble with eggs, jalapeño, onion, tomato, and tender, shredded beef. It’s served with a choice of sides plus warm corn tortillas.

But while I’m singing the praises of Tula’s breakfast, I do recommend it for lunch or dinner, too.

At every meal you’ll find a collection of house-made sauces, ranging from mild to fiery.

We enjoyed everything off the lunch/dinner menu. I’m partial to tacos with chorizo and the adobada (marinated pork).

Of course I’m strongly recommending the breakfast at Tula’s, but I think it’s well worth visiting Michael and his team for any meal. We’re looking forward to returning soon!

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I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

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