Taquería de Diez runs its kitchen out in the open — tortillas made fresh, salsas prepared on the spot, and meats cooked over flame, including pastor sliced straight off a spinning trompo. The format puts the whole process on display for anyone waiting on an order.
The lineup is built on small flour or corn tortillas: carne asada, adobada (pastor), and pollo asado tacos, along with quesadillas, an adobada volcán on a corn tostada, and burritos wrapped in 12-inch flour tortillas.
The Downtown spot sits down a tucked-away alley and has become known for a fast, efficient counter operation inside a bustling room. It's part of a small local footprint that now includes locations in South Lamar and West Lake Hills, with more on the way.
The lineup is built on small flour or corn tortillas: carne asada, adobada (pastor), and pollo asado tacos, along with quesadillas, an adobada volcán on a corn tostada, and burritos wrapped in 12-inch flour tortillas.
The Downtown spot sits down a tucked-away alley and has become known for a fast, efficient counter operation inside a bustling room. It's part of a small local footprint that now includes locations in South Lamar and West Lake Hills, with more on the way.