Black Rooster Taqueria Mills

The Calloways’ farm-to-taco room

John and Juliana Calloway built Black Rooster around a small, art-filled room and a modern Mexican menu. Local artwork, refurbished furniture and tables made by chef John give the Mills 50 address a personal character. The cooking follows the same approach: familiar taco forms with carefully described preparations.

Achiote pork shoulder is slow-roasted in banana leaf and finished with pickled onion and habanero salsa. The Black Rooster asada adds applewood-smoked bacon, Oaxaca cheese and pickled poblano to seared beef. A separate carne asada keeps a simpler marinade, onion and salsa combination.

Smoked greens bring kale, shiitake mushrooms, plantain, onion and ricotta. It is a vegetable-centered taco with dairy, not automatically vegan. Pork belly has tomatillo-avocado salsa and shaved radish; shrimp and house-made chorizo share another taco. Brisket arrives thinly sliced with chimichurri, romaine, crema and cotija. Crispy fish uses the day’s white fish with pickled red cabbage and avocado.

The wider meal includes made-to-order guacamole, tuna ceviche with mango and coconut milk, and a red-chile pozole built with roasted beef tri-tip. Black beans with epazote, poblano rice and sweet plantains work as sides. Favorable accounts repeatedly mention fish tacos, smoked greens and helpful counter service.

Mills service, with an afternoon break

Call 407-601-0994. Monday is closed. Lunch is Tuesday–Friday 11 a.m.–2 p.m., weekends until 3 p.m. Dinner begins at 5 p.m., ending at 10 Tuesday–Thursday, 11 Friday–Saturday and 9 Sunday. Parking is available in front and behind. Pickup, delivery and catering are offered; the former Curry Ford branch is not listed as an active location.

Choose the Mills ordering route.