BibiSol: I Got Lard On It
This trio of tacos is made with hand-press blue conico nixtamal tortillas and filled with achiote-rubbed pork belly. Served with blackened local garlic lard confit from Iron Fox Farm, a spicy Ciudad de Mexico-style salsa made with local Malinalco tomatillo, árbol chile from Dandar Garden, local onion pickled at Iron Fox Farms, local radish microgreens, and local ground cherries from Dandar Garden.
Location: 219 S Phillips Avenue
Hours of Service: Tuesday–Saturday: 10:30am–8:00pm; Sunday: 10:00am–2:00pm; Monday: Closed
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