"Expect long lines at all times of day at this new Richmond taqueria, which practices all the hallmarks of the Tijuana-style taco: handmade tortillas; flame-grilled meats; and, on top of every taco, quesataco, or mulita, a big dollop of guacamole. Both the carne asada and adobada — a red-hued style of al pastor, sliced straight off the spit — are second to none. Since the start of the pandemic, the taqueria has continued to do a brisk takeout business, and it’s also set up some nice patio seating in front." - Luke Tsai, Eater Staff
Luke Tsai
