El Taconazo

About

This family-run taquería channels the regional diversity of Mexico—from Oaxacan moles built on toasted chiles to coastal ceviches and grilled fish that speak to Veracruz's seafaring traditions. The kitchen treats mezcal not as an afterthought but as a serious spirit, pairing it deliberately with the restaurant's bold, unfussy cooking. What keeps locals returning is the refusal to simplify: salsas are layered, slow-cooked meats have real depth, and the menu respects the fact that Mexican food varies radically by region rather than collapsing into a single idea of what it should be.

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