A carne asada taco with grilled steak, pico, and guacamole. Customers choose between flour and corn tortillas–the latter offer the more authentic taste, says co-owner Marc Wallace. Photograph by Dakota Fine.
The burrito mojado is stuffed with black beans, cheese, rice–customers choose between proteins like pulled pork or shredded beef. Photograph by Dakota Fine.
At the salsa bar, customers douse tacos in either mild tomatillo salsa, zesty chiltomate, or hot mestizo dressing. There are also chopped jalapeños for heat, but serious spice fans should ask for the habanero salsa, which is doled out by request. Photograph by Dakota Fine.
The extensive menu lets you choose among six different taco and burrito fillings, plus breakfast items and unlimited regular toppings such as beans, grilled veggies, and pico de gallo. Photograph by Dakota Fine.
Co-owner Marc Wallace stands in front of a Boylan soda fountain and local M.E. Swing coffee. Photograph by Dakota Fine.
A tangy shrimp ceviche with tomatoes, cilantro, and fiery bits of habanero pepper. Photograph by Dakota Fine.
