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“The vegetarian and fish tacos I had were eminently delicious. I was particularly taken with the fish, which was battered and fried to improbably light and crispy perfection. Also of note: the corn tortillas, which are apparently made fresh. It shows…they’re not just a worthy vehicle; they’re capable of stealing the show.”

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“You can watch tortillas being made while you wait for your tacos. Five salsas (fresca, chipotle, tomatillo, roasted, tomato) are in the house to punch it up. We're told the wild, net-caught cod fish taco (beer battered in a chipotle crema with cabbage) is modeled after the fish taco at Guadalajara’s Avenida La Paz, a beloved taco stand.”

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Thrillist

“This taco/tequilaria is SOMA's Mexican hotspot…[carnitas tacos] are as seriously traditional as pork tacos come: a giant, wooden spoon slow-roasts the carnitas in an equally-as-giant metal – for lack of better word – cauldron, that then cooks a magically delicious and tender taco filling, that then gets tortilla-hugged by roasted salsa.”

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