Tacos Villa

About

This taqueria operates with the straightforward purpose of regional Mexican cooking—rotating specialties that reflect different states' traditions, from Oaxacan moles built over hours to coastal ceviches and grilled fish preparations that speak to Veracruz technique. The kitchen sources ingredients seriously enough to stock mezcal and handle fresh seafood with care, suggesting the owners cook the food they know rather than what focus groups want. Counter seating and family-style plates dominate, which means you're eating how people actually eat in Mexico, not how restaurants think Americans expect to.

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