Cruz Blanca’s taquería takes its inspiration from the “smoke alley” at Oaxaca’s Mercado 20 de Noviembre, where thick plumes of smoke foretell the primal pleasures of wood-grilled meats.
Here, you’ll choose your main attraction —half-cured flank tasajo, chorizo, chicken or portobello— and our taqueros will pile it all on a big beer tray with accompaniments of wood-grilled knob onions and peppers, smoky Oaxacan pasilla salsa, guacamole, crunchy pico de gallo, and limey cucumbers. And, of course, a stack of fresh-made tortillas.
Not into tacos? We also offer Oaxcan-style tlayudas — gigantic 14-inch, shareable tostadas with black bean spread, cheese, grilled knob onions, güero chile, green salsa and your choice of wood-grilled protein.
