Rechercher un restaurant du Guide MICHELIN

This Mills area dining den is brought to you by husband and wife team, John and Juliana Calloway. The space is compact and industrial with a smattering of local artwork and refurbished furniture, including sleek tables crafted by the chef himself. Colorful booths and a striking black rooster painted on the wall put patrons in the mood for correspondingly vibrant and eclectic taqueria food.
Farm to taco is their ethos, and every item packs a wallop of flavor peppered with creativity. A recent favorite included the slow-roasted pork achiote taco, crowned with pickled onion, cilantro and spicy habanero salsa. The smoked greens taco—with ricotta, shiitake mushrooms and crispy onions—has vegetarians coming in droves.