Photo courtesy @jbestak.
An ancient proverb that we just made up says, "You can never have too many tacos."
And now that Danny Bowien's long-awaited sequel to Mission Chinese — known as Mission Cantina — is finally here, we can put that maxim to the test.
The cantina turns out house-made Oaxacan cheese and tortillas with corn from Anson Mills. It does so under neon light, and the watchful gaze of a posterized Jenny McCarthy, suggestively squeezing a condiment bottle.
Don't worry, things get a little fancy, too. Exhibit A: soft-scrambled eggs with hominy and sea urchin. Exhibit B: Hokkaido scallop-and-beef-heart ceviche, dressed with capers and citrus.
But you're here for the tacos, packed with the likes of confit pork shoulder, grilled brisket, lamb belly, pork belly, beef tripe, pumpkin, and octopus.
Going in a group? Order up the full rack up lamb ribs, sauced with a coffee-and-hibiscus mole.
Quench your thirst with high-low mashups like the Dirty Horchata — cold-brewed Stumptown coffee, almond milk, soju, and cinnamon — and a house michelada rimmed with bacon.
We can't believe that's a first for us, either.