By contrast, the tacos feel like they're still being tinkered with. The presentation has changed since an early, casual visit, when they were inserted into metal holders. Now they're bundled together with a pointy stick. They were sold by the threesome when we visited, but the menu is changing. The tacos will now be sold individually. There are good choices, such as crispy Gulf shrimp with chili mayonnaise and beef barbacoa with a tomato-guajillo chili sauce. But roast suckling pig tacos are done in by a clumsy grilled pineapple salsa, and the burrata inserted into a squash-blossom taco just makes the whole taco mushy. The tortillas generally need another few seconds on the griddle, too.