Uno Taqueria

There’s not a microwave or can opener to be found in the scratch kitchen of this unpretentious eatery that embraces the simple, soulful – and deeply gratifying – cuisine of Mexico. Unlike Americanized fast-food counterparts, corn tortillas made from gluten-free masa dough are freshly pressed for every order, and serve as the foundation for a plenitude of tacos, burritos, quesadillas, vampiros, and tamales (which are now available to order by the dozen for home parties).

Beef Skewer Tacos, also known as alambre, elevate the form with tender, seasoned grilled beef presented on a bed of chorizo-and-bacon laced ranchero pinto beans. The trio of handhelds is topped with grilled onions, bell peppers and zucchini, mild Chihuahua cheese, and silky avocado mousse. Owner Humberto Chavolla describes the restaurant’s hearty tacos as a full meal on one plate, though sides such as Guacamole & Chips and Esquites – a roasted corn salad – are worthy complements. The meat-driven menu, featuring signature vertical spit-roasted and pineapple-accented pork Al Pastor Tacos, includes multiple vegetarian and pescatarian dishes. Assorted rice and bean-based bowls, with choice of protein, add another dimension of tastes and textures to the table. Pozole, a substantial soup essential to celebrations in Mexico, is a seasonal special available through  spring. (see page 104 for recipe). Robust and evolving house-made salsas – considered to be the main reflection of a taqueria’s quality – include green tomatillo, roasted peanut, habanero, and macha – a specialty from Vera Cruz made with olive oil, crushed dried chiles, and sesame seeds. Containers of these essential sauces will be available for sale later this year.

While take-out remains a popular option, a relaxed vibe makes dining in-house a comfortable getaway, especially when bringing favorite spirits to this cozy BYOB. For non-alcoholic refreshment, order a Jarritos Mexican soda or agua fresca, a light cooler made with seasonal fruits.