From the team behind Seddon’s Superchido, this spot prioritises the type of speedy service you would expect on the streets of Mexico City (or CDMX, as the city is commonly known). With dishes making their way from the grill to your plate in about four minutes, you can say goodbye to cold tacos.
The stand-out is the confit beef-brisket taco (the beef is twice-cooked – first for hours in spiced beef fat until tender and then once more on the grill until crisp) and served with herbs and house-made salsa. The ever-popular birria runs a close second.
For vegetarians, there’s a potato taco inspired by tinga, a spicy, creamy shredded-chicken stew. Owner Daniel Pineda said he wanted to flip the traditional dish on its head, making the potatoes the focal point. For his interpretation, spuds are deep-fried and doused with tomato-and-chipotle-stewed onions, crema and queso fresco.
All tacos come in pairs on double-layered La Tortilleria corn tortillas – except for the “Gringa”, a pineapple, cheese and achiote-marinated pork belly rendition served on one large flour tortilla.
Plus, the elote (grilled Mexican street corn) and house-made horchata (made from a dairy-free blend of rice cashews, vanilla and cinnamon) are musts.
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