Tacubaya, Berkeley

###Six Things to Know About Tacubaya “Upscale taqueria may sound like an oxymoron,” says the [_San Jose Mercury News_](http://gr.pn/1894r3L) in regards to Tacubaya, “but that's exactly what one ought to call this outpost of Oakland's beloved Restaurante Doña Tomás.” The cooks here consistently subvert expectations by putting a fine dining touch on classic Mexican street dishes. Read on to see why all the high praise is warranted: * **The chefs are picky about what goes into tacos.** They fill up their signature items with organic produce and sustainable meats, including beef tongue from Niman Ranch. * **The food has caught the attention of the culinary elite.** [_Michelin Guide_](http://gr.pn/1Ey6a0q) even recommends the restaurant. * **The restaurant pays tribute to a groundbreaking Mexican.** Its name comes from the hometown of Luis Barragan, a famous architect known for his simple clean lines, contributions to the modernist movement, and failure to cook a tortilla big enough to encase the El Castillo temple. * **The food doesn’t hog the whole spotlight.** Drinks get plenty of love here, too. Bartenders can mix imported beer into a Michelada cocktail with fresh lime juice, worcestershire, and chile, or—for morning patrons—whip up Café de Olla, a spiced cinnamon coffee sweetened with cane sugar. * **It’s worth a special visit on the weekends.** That’s when cooks prepare their menudo, a Mexican soup made with beef broth, tripe, and hominy. * **There’s usually a wait.** Though service is generally speedy, lines often stretch out the door.