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Co-owners Angela Lee and Susan Traina Thompson, who also own Sushi Wabi, created this urban-meets-rustic Mexican taqueria, with high-backed wooden chairs, aged-looking wooden tabletops, and perky Latin beats. The menu features innovative coastal Mexican cuisine with a focus on fresh ingredients. Appetizer choices include cumin-rubbed ribeye skewers with avocado crema and smoky tomato salsa; and charred baby octopus with lime-cumin dressing and tomato. There are 15 tacos on the menu, including innovated choices like battered shrimp with avocado cream, and grilled tuna with mango and habanero sauce. Tacos can be ordered individually, or opt for the make-your-own combo platter of eight. Entrees feature a skirt steak marinated in pickled jalapenos, cumin and garlic, and a tequila-marinated pork chop. Try the Jarritos float, made with the popular Mexican soft drink and house-made sorbet for an off-the-beaten path dessert. The specialty cocktail list offers herb and fruit concoctions like the banana-dill daiquiri and the strawberry-mint margarita. The frozen drinks take about seven minutes to prepare; if you are really thirsty opt for a non-frozen beverage.