Uptown 66

"There's a lot of hype behind the tacos at Uptown 66. They’re fine. But the best thing on the menu is the steak burrito. The outdoor MiMo spot stuffs it with cheese, chipotle crema, pico, guacamole, tater tots, and charred chunks of steak. This is the best thing you can eat after midnight in the neighborhood, so keep it in mind for a late-night meal. Our only issue with it is that we swear it’s gotten smaller over the last year. We can’t prove this, but at least it’s still really good." - ryan pfeffer, virginia otazo, mariana trabanino

"Crowned the best taco spot in America by Good Morning America in 2023, this MiMo taqueria is best-known for its award-winning birrria taco made with a blend of short rib, beef cheek, and oxtail that is braised with Mexican chiles 16-18 hours and served with a dipping broth. Other highlights at this counter-service spot include the barbaco tacos, steak burrito, and elote." - Olee Fowler

"Known for some of the best tacos in town, Uptown 66 sounds like a perfect spot for friends to order a round of “table nachos” — aka an app for the table to share because someone suggested it. These are piled with either chicken, steak, or shrimp and tons of melted queso mixto, roasted corn, pickled jalapenos, radish, and spring onions for a hint of brightness." - Amber Love Bond

"Open Until 2am Sun-Thu, 4am Fri-Sat Ending a long night on the sidewalk hunched over a taco or burrito is a tradition more of us should embrace. If you're near MiMo and trying to do just that, head to Uptown 66. This outdoor restaurant has solid tacos (but the burritos are better) and barrels you can hunch over while you eat them. Options are pretty standard—barbacoa, carnitas, chicken, or mushrooms. And they have California-style burritos stuffed with french fries too." - ryan pfeffer, virginia otazo

"Uptown Nachos On Cinco de Mayo, I hit up my local taco people over at Uptown 66 for takeout. Everything was good, but I’d like to use this time to celebrate their nachos, which were great and came with a perfect distribution of roasted corn, pickled jalapeno, spring onion, radish. But what really blew my mind was that they put the nachos in a pizza box. I’m sure they’re not the first people to do this, but - wow - what a brilliant bit of takeout engineering. It allowed the nachos to stay evenly dispersed and crispy, and they even put the queso on the side so things wouldn’t get soggy in transit." - ryan pfeffer, carlos c olaechea