Full article here, appetizer below;
I highly recommend the taco al pastor (pork) and the taco de camarones (shrimp). The former was filled with slightly crispy morsels of pork marinated in a slightly bitter yet wonderfully earthy paste of red annatto seeds, cumin and coriander. Pineapple added a refreshing counterpoint with a burst of tangy sweetness.
In the latter, mildly seasoned shrimp were sautéed with tomatoes and garlic and served with a thick avocado slice, making it one of the milder tacos offered. While I didn’t see advertised nopales, it was still one of my favorites.