Los Tacos Azules

Born in Mexico, owner and head chef Marco Garcia weaves seasonal Japanese ingredients through traditional Mexican dishes at this stylish taqueria. Think ayu (sweetfish) taco, shiso salsa and guacamole topped with shirasu (whitebait). Marco also imports corn from his homeland, which he grinds freshly in-house every day and makes into tortillas, which are then cooked on a flat plancha grill in front of diners.