Tacolicious

About

This family-run taqueria channels the regional diversity of Mexico through its kitchen, rotating between coastal ceviches and Oaxacan moles that demand hours of careful preparation. The mezcal program reflects the owner's clear sourcing philosophy—bottles arrive directly from small producers rather than through standard distributors—while the counter service keeps prices honest and the line moving through lunch. Expect the kind of cooking that prioritizes technique and ingredient quality over presentation, where a bowl of mariscos or a properly made mole announces itself through depth rather than plating.

Hours

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