"Purists beware, iconoclasts cheer: This colorful Cap Hill taqueria (with a second location in Berkeley) dares to top its tortillas with everything from bulgogi and kimchi to ahi tuna and cucumber-wasabi aioli to cornmeal-fried shrimp with Cajun remoulade. But if the inspiration’s freewheeling, the execution’s quite thoughtful: Don’t miss the buttermilk-brined, waffle-battered chicken taco with bacon, scallions, and chile–maple butter sauce or mouthwatering monthly specials like the cheeseburger version with ground beef, American cheese, “wild sauce,” dill pickle, and sesame seeds." - Eater Staff, Ruth Tobias
Ruth Tobias
