About us
A taqueria like the ones at home.
We grew up eating tacos standing up at a counter in Mexico City. We wanted somewhere here that tasted the same.
So the menu is short, the tortillas are made from scratch, and the trompo turns from noon until it is bare.
Heirloom corn
Blue and white varieties from a co-operative in Oaxaca, imported whole.
Pork from one farm
Shoulder for al pastor, marinated overnight in achiote and chilli.
Everything else, local
Onions, coriander, tomatoes and limes from the market twice a week.
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.