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Mexican cooking on East 6th from chef Fermín Núñez, built around masa they make in-house. The room is bright and desert-styled, with cacti, Oaxacan textiles and lights made from old mezcal jugs. The suadero tacos with 'black magic oil' are the dish it's best known for, and there's a bookable brunch at weekends. We had the suadero tacos and they were absolutely delicious, a definite must-order. The guacamole and cachete de res (grilled beef cheek) were also standouts.
