Owner Patrick on why he created Uno Mas Taqueria:
“The best taco I ever ate was at K38 in Baja, a favorite destination for SoCal surfers. A young guy was on the beach with a metal trashcan and a cooler. He opened the trash can, lit a fire, and turned the trash can lid upside down over the fire. Then he took fresh Mahi Mahi from the cooler, seasoned it with chili powder and salt, set it on the hot lid, and started cooking it with oil. Out came the fresh tortillas, warmed up next to the fish. The delicious smell hovered over the water, and everyone on the beach bought up all his tacos, while admiring the genius of his basic cooking method. He cleared a $100 from us just that day. I believe he was the richest kid on the beach. I created Uno Mas to reflect that genius — simple and bold archival cooking at its best.”
Of course there is more on our menu than tacos – delicious appetizers, tortas served on fresh telera rolls, our own “Uno Burrito”, sides, and yummy deserts. But our tacos served on raquelitas organic white corn tortillas is what we’re famous for – 3 customer favorites below. Click here to see our full menu.
Sea of Cortez Taco – chili rubbed sea scallops & shrimp, fresh avocado, cilantro, ranchero salsa, cotija cheese.
Our seafood is delivered fresh from the market, hand-prepped to ensure the finest quality, and always cooked especially for your order.
Duck Confit Taco – duck confit, pickled jalapenos, fresh scallions and mango, cotija cheese.
Our duck meat is leg and thigh only, rendered over 8 hours in duck and pork fat, then flat-top griddled making every bite crispy, rich, and succulent. Low, slow and delicious!
Pork Belly Taco – ancho chile y coffee rubbed then smoked, guajillo salsa, avocado, asadero cheese.
Our meat is so tender because we use great cuts from local producers, which then go through an intense 4 to 13 hour smoking regime right here on the premises.