El Pastor
Pork off the trompo, charred Gravenstein apple, white onion, cilantro, salsa de árbol.
House favorite$5.25
Most tortillas start as a bag of powder. Ours start as whole blue corn, simmered overnight with lime, rinsed by hand, then run through a stone mill before the sun clears the oaks. It takes about four hours before we open and it is the entire reason this place exists.
The fillings come from the same twenty-mile radius as the people eating them — lamb from a ranch off Bloomfield Road, rock cod landed at Bodega Bay, Gravenstein apples from the orchard two turns up the road that we use instead of pineapple on the pastor. Nobody in Michoacán would recognize that substitution. We think it's better.
Six tacos. Made properly. That's the whole plan.
