A bright, irreverent taqueria on a quiet block in northeast downtown, started in 2009 as a single food truck and now expanded into a brick-and-mortar spot. The menu runs through about thirty taco varieties — short rib, brisket, blackened tilapia, pork belly with pickled mango — across hard and soft shells, on flour or corn tortillas, in any combination. The sauces are made in-house.
The breakfast burrito is locally famous. Walk-in only; queues build at lunch. Casual, loud, fast — exactly the right energy for a midweek lunch.