"The beach may be missing at this fully covered outdoor taqueria (currently open seasonally) where pebbles crunch underfoot and a shipping container subs in for a bar, but the flavors transport guests to Mexico just the same.Come for a cocktail and the aguachile, but stay for the other winning dishes like a red pozole bobbing with carnitas and plump hominy. Carne en sugo, or flank steak with tomatillo and jalapeño pepper folded with braised beans and bacon, will have you scooping up every last bite. Order a postre even if you're full—you'll want to linger no matter the time of year." - Michelin Inspector