"Galaxie, the taqueria housed in a former St. Claude Avenue service station designed by architect Walter Teague, grinds imported Oaxacan corn daily to make its tortillas. All the tacos except the fish are gluten-free and chips are fried in different oil than the fish to keep them safe. Enjoy Mexico City-style al pastor tacos made with spit-roasted adobo pork and Oaxacan-style barbacoa tacos powered by marinated top round. The Tommy’s margarita is one of the best in town." - Beth D'Addono, Eater Staff