Taqueria Los Altos

About

This operation channels the cooking traditions of Mexico's highland regions, where slow-cooked meats, complex moles, and labor-intensive techniques define the kitchen's philosophy. The counter service and compact dining suggest efficiency without shortcuts—corn tortillas are likely made in-house, and the menu rotates with seasonal ingredients and regional specialties that vary far beyond standard taco shop fare. Expect regional depth: Oaxacan moles that require days of preparation, fresh seafood preparations reflecting coastal Mexican technique, and a mezcal selection that goes beyond the obvious.

Hours

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