Taco Rice

Taco rice serves the fillings of a taco over a bed of rice rather than in a shell, and it is a one of a kind dish born in Okinawa. It is said to have originated in Kin, a town next to a US military base. Spicy ground meat, crisp lettuce, tomato, and cheese come together over piping hot rice in a plate loved by children and adults alike.

Highlights

The flavor hinges on taco meat seasoned with cumin and chili. A ladle of salsa adds tang and heat, and together with the richness of the cheese it whets the appetite. In Kin, where the dish is said to have begun, generous plates are still served today, and fans visit as if on a pilgrimage to its birthplace.

Enjoying the Seasons

The spice of taco rice keeps you eating even in the height of summer when appetites flag. Pair it with a cold Orion beer or Okinawan shikuwasa juice and the tropical mood deepens. Taking it to go and enjoying it on the beach is another fine option.

Access and Basic Information

Kin, regarded as the birthplace, sits in the central part of Okinawa Island, about an hour by car from Naha. Beyond specialty shops, taco rice is widely served at diners, convenience stores, and fast food outlets across the prefecture, making it easy to try. The amount of cheese and the type of sauce vary by shop.

A Quick Tip

Cheese lovers should ask for cheese taco rice. The version topped with a fried egg is also popular, and breaking the yolk adds a mellow richness. When you want more heat, add the tabletop hot sauce a little at a time to suit your taste.