Slow-roasted prairie pork, cilantro-lime rice, black beans, pico de gallo and crema in a griddled flour tortilla. Two hands required.
House-fried corn chips loaded with queso, black beans, pico, jalapeños, crema and your choice of birria, carnitas or chicken tinga. Built to share, rarely shared.
Three beef birria tacos griddled crispy with Oaxaca cheese, served with a cup of consommé for dipping. The dish that started the lineups.
Two crispy tostadas piled with chipotle-braised chicken, refried beans, shredded lettuce, cotija and salsa verde. Messy in the best way.
Sizzling skillet of marinated AAA Alberta beef with charred peppers and onions, served with warm tortillas, guacamole, crema and salsa roja.
Two tacos of your choice, a half carnitas burrito, street corn and a fountain drink. The lunch that gets you through a prairie afternoon.