Frida Tacos

About

This taquería channels the regional diversity of Mexico—from Oaxacan moles built on layers of charred chilies to Yucatecan cochinita pibil and coastal ceviches that shift with the catch—rather than settling into a single style. The kitchen treats masa, broth, and fermented pastes with the precision of a cook who understands that these foundational elements define everything that follows. Mezcal selections suggest someone behind the counter who sources beyond the obvious, pairing them with food that demands something with texture and smoke rather than smoothness.

Frequently Asked Questions