Cactus Taqueria

About

This Berkeley taqueria channels the regional cooking traditions of Mexico—from coastal ceviches and grilled fish to complex moles simmered for hours—with the kind of care that comes from independent ownership rather than franchise standardization. The kitchen treats each region's techniques seriously, whether that's the particular spice balance of Oaxacan preparations or the straightforward grilled simplicity of Baja-style seafood, while the bar stocks mezcal selections that suggest someone's personal passion for the spirit. You'll find the kind of family recipes and labor-intensive dishes that only make financial sense when someone's running the place for the love of it, not extracting profit.

Hours

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