By Michael Mueller
This taquería, opened in 2014, may very well make the city’s best tacos. After coming here from her native Monterrey, Mexico, founder Claudia decided to open the small taquería since “no one here makes tacos like my papá does.”
She explains this as she makes corn and flour tortillas by hand, as they do twice a day according to family recipes. They make all their own sauces too. The tacos are simple yet amazing. Try the pirata with grilled steak, avocado & cheese. Or the tinga de pollo with chicken slow-cooked for 10 hours; the barbacoa beef is cooked for 24 hours. Round out with starters from “La Botanita” menu like nachos or quasadillitas and one of four kinds of margaritas.
Her papá must be proud.