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.
