Taqueria

Three tacos and a lime.

Corn tortillas pressed to order, al pastor carved off the spit, and five salsas from mild to “we warned you”.

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Corn to tortilla

Every tortilla starts as a kernel.

1

Nixtamal

Heirloom corn simmered with lime overnight, the old way.

2

Masa

Ground each morning into a soft dough.

3

Press

Pressed by hand when you order, not before.

4

Comal

Thirty seconds a side on the hot griddle, then straight into the basket.

A woman cooking tortillas on a comal over a wood fire
A street stall making tortillas at the griddle
The salsa bar

Five salsas. Work your way up.

Bowls of salsa verde, salsa roja and guacamole with chips
HEAT SCALEFree with every order
Salsa verdeTomatillo, coriander, a little jalapeno
Pico de galloFresh tomato, onion and lime
Salsa rojaRoasted tomato and guajillo
MoritaSmoky, dried chipotle
HabaneroOrange, fruity, then very hot
On the table

Order three. Then order three more.

Tacos with onion, coriander and lime in a basket
A row of beef tacos with onion and coriander
Tacos and salsas on a talavera tile table
No bookings, no fuss

Open until the meat runs out.

Tuesday to Sunday from noon. Order at the counter, grab a stool, and help yourself to the salsas.

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