Hunger Street Tacos
Mexican restaurant · Fairview Shores ·
Heirloom corn tortillas, unique tacos, birria machete & margaritas
Heirloom corn tortillas, unique tacos, birria machete & margaritas
"As sons of missionaries in Guadalajara, Joe and David Creech appreciated the intricacies and nuances of Mexican cuisine at a very early age, and that appreciation blossomed during the pandemic when they began making tortillas from scratch using imported blue Oaxacan corn. The result: tacos and quesadillas of the highest order, stuffed with items like veal cheeks or chorizo and potato. But the birria “machete” — a giant tortilla rolled in a spicy beef stew — not only speaks to the Creech’s Jaliscan roots, but has become the restaurant’s calling card. In addition, the kitchen is seed-oil free having made the switch to beef tallow and avocado oil for frying." - Faiyaz Kara
"As sons of missionaries in Guadalajara, Joe and David Creech appreciated the intricacies and nuances of Mexican cuisine at a very early age — an appreciation that blossomed during the pandemic when they began making tortillas using imported blue Oaxacan heirloom corn. The result: tacos and quesadillas of the highest order, be they stuffed with veal cheeks or chorizo and potato. But their birria “machete” — a giant heirloom tortilla rolled in a spicy beef stew — not only speaks to the Creech’s Jaliscan roots, but set the town ablaze (in a good way)." - Faiyaz Kara
"Joe and David Creech, the duo behind one of the most popular taquerias in town, didn’t let the coronavirus stunt their growth any. A couple of weeks into the pandemic, the pair began making tortillas from scratch using imported blue Oaxacan heirloom corn. The result: tacos and quesadillas of the highest order, be they stuffed with veal cheeks or chorizo and potato. They’ve recently started serving birria “machete” – a giant heirloom tortilla rolled in a spicy beef stew – that speaks to the Creech’s Jaliscan roots, and has become the “It Dish” of the summer. Good thing their prickly pear margaritas and white wine sangrias are available by the gallon." - Faiyaz Kara
Brothers Joe and David Creech celebrate Mexico City street food with heirloom-corn tortillas and murals by Oaxaca’s Lapiztola. Noted by The New York Times and Eater, locals queue for the birria machete, squash blossom quesadillas, and thoughtful vegetarian options.
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