Taqueria Al Lado II

The kitchen cooks and grinds its corn on-site to build each batch, setting up a lineup where suadero and pork tacos draw the strongest praise, while fish and vegan options receive cooler notices. Aguachile and black beans accompany the plates, backed by an extensive mezcal roster and a pick-your-own-liquor cocktail menu. Space unfolds between an inside-outside counter for drinks and a patio tucked in the back.