Meet Alebrije, Nashville's new king of Mexican food - Review - Nashville - The Infatuation

"We’ve tried Alebrije’s Mexican dishes at random pop-ups or when their food truck has been parked in front of a bar, and thought, “hey, this is pretty good.” Turns out “pretty good” got an upgrade to “holy sh*t” when they found a permanent location in East Nashville. Suddenly, we find ourselves coming up with reasons to drive out to Gallatin Ave. just so we can park ourselves at Alebrije and eat more tacos. Nobody in Nashville is serving Mexican food at this high of a level. Masa reigns supreme here, and it’s found in just about every dish on the menu. Like shrimp empanadas with a textbook crisp, mushroom tacos with a surprising strike of spice, puffy potato-topped huarache, and the cajeta-filled and crunchy churros. After eating our way through most of the menu, it’s clear that Alebrije can do no wrong. photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin Pause Unmute Finding the place can be a bit tricky, but the restaurant could be sitting on top of an Antarctic ice sheet and we’d still make the effort. It’s on the second floor of a nondescript shopping plaza with minimal signage, and the simple space fits about 20 people with a few booth-like tables and bar seating that overlooks the grill. If you’re flying solo, the latter is the way to go—watching the fast-action cooking is all the entertainment you’ll need. But if you’re indoctrinating a friend into the cult of Alebrije, nab one of those tables for more privacy instead. For years, Maiz de la Vida's food truck has been the best option for mind-blowing tacos. But now they have some real competition in Alebrije, which, coincidentally, is right across the street. The only way we could possibly like this place more is if it were easier to find a parking space. Food Rundown Shrimp empanadas Served glistening from the fryer and gloriously crisp, the two empanadas that make up this dish will require a napkin or four. Biting into one will release a torrent of tender shrimp in a creole sauce threatening to spill onto your shirt, but it’s hard to care when something tastes this good. Each empanada also comes topped with crema, pickled onions, and queso fresco, amping up the textures of the dish. photo credit: Casey Irwin Red pozole The Mexican stew is well represented here, with its complex broth, doughy hominy, and bright and crisp heap of cabbage and radish. The tostadas on the side are the size of your palm and are great for dipping into the bowl. Mushroom taco Skipping the mushroom tacos in lieu of the meatier and cheesier options on the menu would be a huge mistake. As if the meaty hunks of braised mushroom and sharp hit of spice weren’t enough, the pickled onions and dollop of guac are enough to send each taste receptor into overdrive. photo credit: Casey Irwin Pastor huarache A very legit version of the puffy masa flatbread. It’s piled so high with potatoes, cheese, pork belly, onions, and pepitas that you’ll need an expedition to find the masa at the bottom. photo credit: Casey Irwin Churros Alebrije chops their churros up into bite-sized chunks and fills them with a creamy cajeta. The dollop of cold vanilla ice cream on top takes some of the heat off the fresh-from-the-fryer dough. photo credit: Casey Irwin" - Jackie Gutierrez-Jones