From Our Editors
Six Things to Know About Tacubaya
“Upscale taqueria may sound like an oxymoron,” says the San Jose Mercury News 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 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.