lifted with pico de gallo. Every day brings a daily special taco. TORTILLA TYPES: Corn IMPRESSIONS: Manager Maris Hannah says there is so much to like here—fresh food, great atmosphere, and everyday specials. Friendly and accommodating staff compliment the festive, Day of the Dead décor with indigenous, artsy motifs that sets the restaurants apart from some of their neighbors. The 4th Street location is smaller and more family oriented and a place for quick take-out. Tampa’s Seminole Heights will get a sister Casita this summer. RED MESA St. Petersburg THE FIND: This is the Señor Uno of the popular family-run, Mexican eatery trio that opened in 1995. Its lunchonly tacos include grilled mahi, asada steak, chicken and shredded beef. Try the flavorful grilled shrimp that pairs delectably with cabbage slaw. Red Mesa’s chipotle aioli, chili morita and ancho tomatillo are special calibrations that mark its culinary vernacular. TORTILLA TYPES: Corn and flour, crisp and soft IMPRESSION: Proprietor Peter B. Veytia says his family (with parents/ founders Peter and Shawn Veytia) has used the same recipe for mahi tacos for more than 25 years. “We started making the tacos when this building was the Seabar.’’ Red Mesa’s culinary heritage is a tribute to Shawn’s Mexican grandmother’s tasty cooking. RED MESA CANTINA St. Petersburg THE FIND: This titan of taco shops boasts a friendly ambiance, cold beer and a lively patio bar. With 16 tacos, the star is the rich, orange-braised duck confit, complemented by creamy goat cheese, grilled pineapple and raspberry-red chili jelly that offer jammy intensity. Other addictions include pulled pork, mahi, grilled steak, ahi tuna, shrimp, baja fish and chorizo. TORTILLA TYPES: Corn and flour, crisp and soft IMPRESSIONS: The distinctive duck taco wins over the pickiest quack aficionado. Beloved by locals, this favorite spot puts a fine point on tacos with such cheese choices as goat, cotija, feta, Jack and queso fresco. Its salsa arsenal includes red chili jelly, cumin crema, soy orange coulis and habanero aioli. If you’re feeling frisky, the Cantina boasts the largest selection of tequilas and mezcals (tequila’s older, mysterious brother) in the South. RED MESA MERCADO St. Petersburg THE FIND: The newest in the Red Mesa family, open since 2015, Mercado cranks out fresh tortillas for all three restaurants. You’ll find intriguing tacos, packed with pork al pastor, beef barbacoa, pork carnitas, shrimp, tofu, vegetables and fish. TORTILLA TYPES: Corn and flour, crisp and soft IMPRESSIONS: Mercado re-imagines tacos with avocado sauce, guajillo chili and chipotle aioli. Owner Veytia is proud of its freshly made flour tortillas. “They require special equipment, so many people have never had the opportunity to try one. It is the equivalent of fresh baked bread for a sandwich.” Casita Taqueria Red Mesa MAY/JUNE 2017 localsDISH 29
20027LD
To see the actual publication please follow the link above