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"Much-anticipated taqueria from chef Eddie Vargas spotlights his father’s birria recipe in quesabirria, birria ramen, and birria egg rolls, alongside pork rind nachos, ceviche salpicon, and Dubai churros; the 40-seat dining room channels Tulum with woven rattan lighting, and Vargas’s pedigree includes Detroit hits like El Barzon, La Noria, and Peso, as well as time with the El Parian hospitality group." - Jeffy Mai