Taconeta

The tortilla is part of the reason to come

Alejandro Borunda and Daniel Fox grew up in the El Paso–Juárez borderland, met while working in Austin and returned home to open Taconeta in July 2020. Their shared project centres on heirloom Mexican corn, nixtamalised and ground daily with a volcanic-stone mill. The house tortilla gives the filling a specific foundation, making this a useful address for diners interested in the whole taco rather than just its protein.

Suadero combines brisket confit with salsa goku, guacamole, onion and cilantro. The chicken taco uses achiote-marinated grilled meat; carnitas bring pork shoulder confit, escabeche and chicharrón. Baja fish uses tempura cod with slaw and chile mayonnaise, while El Teofilo takes shrimp in a diabla preparation toward melted cheese. A mixed order can compare different cooking methods as well as different meats.

Vegetables carry their own recipes

The mushroom taco uses tempura, black-bean purée, salsa and crisp kale. Jamaica tinga stews hibiscus with chile, tomato and garlic, adding guacamole, pumpkin seeds and pickled onion. These are fully described plant-based dishes rather than a meat taco with its main ingredient removed. An avocado tostada with pumpkin-seed salsa macha offers another option, and the corn-in-a-cup side comes with lime mayonnaise and cotija.

Montana Avenue and takeaway ordering

The restaurant is at 311 Montana Avenue, Suite A-1; call 915-303-8038. The visitor bureau lists Tuesday–Saturday 11 a.m.–10 p.m., Sunday 11 a.m.–4 p.m. and Monday closed. Its Toast ordering page explicitly serves takeaway orders, separate from dine-in service. No dedicated telephone delivery service was verified. Use the live pickup menu for availability, since a dish marked out of stock should not be treated as a guaranteed daily special.

Order takeaway from Taconeta.