"This street food-centric taqueria fills its tortillas (corn or flour) with over a dozen featured ingredients. Combinations range from shrimp and avocado or mushrooms with goat cheese to the extra hearty campechano (chorizo and steak mixed with potatoes) as well as blackened fish with pico de gallo. Its Mexican-born restaurateurs Jessica and Alfredo Solis also send out terrific Mexican street tacos at sibling spot El Sol. Another Mezcalero sits inside Union Market district’s La Cosecha market." - Tierney Plumb, Adele Chapin
