Born in Sinaloa. Built in Seattle.
The origin
Tacos Cometa was born from the flavors of Sinaloa and brought to Seattle by two brothers — Rey and Osiel Gastelum — who grew up around kitchens, fire, and family tables.
What started as a taco stand became something bigger. The idea was always simple: serve real carne asada tacos with the same care, discipline, and respect that defines the best taquerías in Northern Mexico.
No shortcuts. No unnecessary complexity. Just honest food, made the right way.
The craft
At Cometa, every taco begins with technique.
Our food is prepared over charcoal using traditional Sinaloan methods, where patience and repetition matter as much as the ingredients themselves.
What feels simple to the guest is the result of constant care behind the grill. Every taco is made the same way, every time — because true quality is built detail by detail.
Rey and Osiel
Cometa is more than a restaurant. It is a story shaped by family.
Rey and Osiel Gastelum, raised in Sinaloa with a deep respect for food, decided to build a place where people could gather around something familiar and real.
The taquería carries the spirit of that relationship: trust, consistency, and the quiet pride of doing things well.
A place to come together
Some people come because a friend told them about a taco they couldn’t stop thinking about. Others come back because it feels like home.
Cometa is meant to be part of everyday life: a quick dinner after work, a spontaneous plan with friends, or a table where conversations stretch a little longer than expected.
Because the best meals are rarely just about food. They are about the people around the table.