Known for Spanish tapas, get adventurous and try the Japanese Taco - Thin-shaved cucumber, BBQ eel fillets, black sesame seeds, shiso, wasabi and crunchy chicharron.
Tex-Mex cuisine with fluffy tacos that mimic a roti-like flare. Go for the grilled shrimp with smoked jalapeño crema.
Potato tacos with sweet bell and smoky Poblano peppers, caramelized onions, chunky guacamole, corn, and chipotle crema.
The one thing you need to eat here is the carnitas de pato taco - juicy duck confit, avocado, pickled onion, crunchy radish and spicy chile oil.
Enjoy Jalisco-style roasted goat that's been served here for nearly five decades. Chef Garcia offers a crusty-but-juicy birria with vinegary habanero sauce.
Go with the Zacatecas-style birria on-the-bone, then form tacos with juicy meat, onions, cilantro, lime juice and a refreshing orange salsa.
Oaxaca cuisine at it's finest. Pile a mole-slathered chicken leg and thigh into a corn tortillas with rice.
One of the fiercest tacos you'll ever eat - the Chiles Toreados, featuring five varieties of roasted chiles: green Thai, Fresno, jalapeño, Serrano and habanero peppers.
Tortillas stuffed with short rib, sesame-chile salsa roja, crisp romaine lettuce and cabbage, Korean chili-soy vinaigrette and cilantro,onion, lime relish. Yum!
Don't leave without having the Chuletas en Chile Pasilla - pork chops bathed in a silky pasilla chile sauce with rice and beans in corn tortillas.
Mmmmmm ... Taco Dorado!!! Shrimp, vegetables and tomato, a topping of creamy, fresh-shucked avocado and a mild salsa slurry of tomato and raw white onion. I could eat them all day.
Need to brush up on your Spanish? The cuts are: uche (stomach), trompa (lips), lengua (tongue) and oreja (ear).
