The Sunday Times
Chitra Ramaswamy found a “more than welcome” addition to Scotland’s thriving taco scene, an ultra-minimalist with a short menu of five antojitos (“little cravings” in Mexican Spanish) and seven tacos on Thistle Street in Edinburgh’s New Town.
“Our best taco? Chicken tinga: loaded with pulled chicken that’s been roasted, not simmered in broth as is usually the case, with tomato, onion, adobo and chipotle chillies. Then all the bits and bobs that make a Mexican party in your mouth that you never want to leave.
“It’s hot, sweet, tangy, palate-punching, gone in five sloppy bites. Everything you want from a banging taco.
