Gordo Taqueria

About

This Berkeley taqueria sources from regional Mexican suppliers to execute the full spectrum of the country's cooking—from Oaxacan moles built on toasted chiles to coastal ceviches and grilled fish preparations that reflect both Caribbean and Pacific traditions. The kitchen treats handmade tortillas and slow-cooked proteins as non-negotiable anchors, letting regional techniques and mezcal selections drive the menu's depth rather than novelty. Counter seating and communal tables keep the focus on the food and the people cooking it, the kind of place where regulars know which states' specialties rotate through the week.

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