Gordo Taqueria

About

This family-run taqueria sources ingredients from regional suppliers across Mexico, rotating seasonal preparations that reflect the country's distinct coastal and inland traditions—from Oaxacan moles built over hours to fresh ceviches that shift with the Pacific catch. The space operates with the casual efficiency of a working restaurant, where the counter service and modest décor step back from the food itself, which speaks through layered flavors and proper technique rather than presentation. Mezcal selections run deep enough to suggest real conviction about spirits beyond the obvious, drawing regulars who understand that consistency in execution matters more than novelty.

Hours

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