While seated, I tasted the carnitas taco, which is prepared with habanero salsa, three onion and orange slaw, and cilantro ($12). Then, I tried the beer braised short rib taco ($16), my personal favorite of the night. It combined short rib with chili mecco sauce, green papaya slaw, cotija cheese, and slaw. Finally, I topped off these tacos with a mahi mahi version ($15), which came with a red cabbage and avocado salsa and a chile de arbol puree.
The elote corn, served with cotija cheese, lime mayo, and chile de arbol, was a zesty and savory appetizer that proved easy to eat off the handy kebab stick ($6).