The carne asada taco with 24-hour sous-vide short rib, Mexican crema, guacamole, pico de gallo, shredded cheddar and a crispy shell. (Jenn Harris / Los Angeles Times)
The shrimp and bacon taco with beer-battered shrimp, bacon, cotija and micro cilantro. (Jenn Harris / Los Angeles Times)
The “Tinga de Pollo” taco with Poblano-style shredded chicken, cabbage and pickled onions. (Jenn Harris / Los Angeles Times)
The “Paloma Italiano” cocktail with Cazadores Silver, Campari, San Pellegrino Aranciata and grapefruit. (Jenn Harris / Los Angeles Times)
The “Sisig” taco with crispy pork belly and shoulder, charred melon, black pepper, chiles and salsa. (Jenn Harris / Los Angeles Times)
The fish taco with cotija, avocado and corn relish and salsa roja. (Jenn Harris / Los Angeles Times)
Chips with salsa and guacamole. (Jenn Harris / Los Angeles Times)
