If you like your burritos stuffed, your tacos handmade, and your bowls and salads brimming—and all of it seasoned perfectly—don’t miss Chicano Boy with locations in Staunton and Midlothian.
Chef Justin Hershey was born Manuel Borguez Padron, Jr. in Merced, California. With family in the hospitality industry combined with his Mexican-American heritage, an appreciation for good food, and a degree from the Florida Culinary Institute, he cooked his way up the culinary ladder, eventually landing in Staunton, where he worked for Chef Ian Boden, first at The Staunton Grocery and then at The Shack. A move to become Zinc’s executive chef enabled him to shape the Charlottesville restaurant into a foodie favorite.
But Hershey didn’t stop there. With significant experience under his belt and big dreams of owning his own restaurant, he launched Chicano Boy, a Mexican-American taqueria in his hometown of Staunton in 2015. A location in Midlothian followed in 2021.
It’s where you can get the most tasty burritos, tacos, bowls, and salads with fillings and toppings like sweet potato and black bean with queso fresco, cotija cheese, and spiced pumpkin relish, or tofu al pastor, garnished with pineapple, cilantro, and onion. For carnivores, Chicano Boy’s chicken is marinated in citrus, oregano, and garlic that comes with cotija cheese, sour cream, and radishes; beef tacos and burritos are filled with brisket braised in chilis and garnished with pickled red onions, queso fresco, and cilantro. Or upgrade to premium fillings like shrimp and pork belly. On a recent visit, seasonal offerings included achiote lime chicken filling and macha-infused salsa.
The usuals—rice, pinto beans, sour cream, and guacamole—are seasoned just right in any form: not too spicy, not too ho-hum. And for heat seekers, there are plenty of spicy salsas and hot sauces for dipping and dousing. Chips and salsa/guac/queso are also on the menu, along with Chicano Boy’s Taters—crispy tots covered in queso, with chorizo, or topped with cotija and roasted corn. ChicanoBoyTaco.com
This article originally appeared in the August 2024 issue.
