Holy moly, Holy Taco! Credit for finding this gem of a tacqueria with locally-sourced fresh ingredients goes to my friend Brian Baker. This past weekend, I came back for brunch with Andrew, and again it was sublime. We had corn three ways - on the cob with queso fresco & spiced mayo, creamed with lardo (lardo! woot woot!) & cayenne pepper (did I mention lardo?), and ground into fluffy light arepas with syrup and cotija cheese. The pan-fried quail eggs was a nice brunch selection, and we stuffed ourselves silly with the beef-tongue taco and grass-fed beef brisket taco. All this washed down with a yummy cool red sangria made for a perfect outdoors Sunday brunch.