Lunch is $10 for two tacos and rice and beans. We're salivating for the lonja de puerco with Guajillo-and-honey-glazed local pork belly, Hakurei turnips and braised cabbage. The vegetarian espinaca takes advantage of the early spring bounty with foraged ramps.
Dinnertime brings three courses for $15. Diners can start with tortilla soup or pickled veggies and finish off the evening with flan or churros.
Click here to see the full menu or to learn more about El Cortijo Taqueria y Cantina.