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After growing up in his family’s restaurant business, Dorian Menchaca opened his first spot of his own, a contemporary taqueria where corn tortillas are made in-house and lime juice is squeezed fresh for agave nectar margaritas. Those ’ritas are perhaps the best part of a meal here—the lime one radiates with the tart, lively flavor of fresh citrus. The tacos aren't too shabby (the chicken, served in its braising juices, is particularly good), but for the most part, they exhibit a simplicity that would be more at home in a takeout taco joint than in a sit-down restaurant.