Zia Taqueria

About

This family-run taqueria sources ingredients with the kind of care that comes from genuine regional knowledge, turning out everything from slow-cooked moles to fresh ceviches that reflect Mexico's coastal and inland traditions. The menu rotates with seasonal availability and what's working in the kitchen that day, which means regulars know to ask what's good rather than scan for the same five items. In a mountain town where Mexican food often gets flattened into Americanized versions, this place insists on the proper technique—whether that's hand-pressed tortillas, fish prepared simply for mariscos, or the patient building of complex spice layers that define the food.

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