At noon on a recent Thursday, Pubbelly chef-partner Jose Mendin called out orders to his line cooks in the kitchen of Taco Belly in South Beach.
Tacos in! Chorizo y carne asada! Quesadillas de elote!
The kitchen was humming, and the dining room was full of customers with rolled-up sleeves, hunched over plates of tacos dripping with meat juices and hot sauce.
Taco Belly is a lunch-only, weekday-only taqueria inside the Pubbelly Groups PB Steak in the Sunset Harbour neighborhood. When they opened it in July, Mendin and partners planned to end the pop-ups run by September, but its success has led them to keep it going indefinitely while they scout locations for a permanent taco shop.
We knew we had a really strong menu, but we had no idea people would be this into it, Mendin said during a break in lunch service. Then, surveying his dining room with a smile: We should have known everyone loves tacos.
The Pubbelly guys werent the only ones with the bright idea to start slinging tacos this summer. Two other taquerias Huahuas on Lincoln Road and TeQuiztlan on Bay Road opened within days and steps of Taco Belly.
Tacos are like tapas: You have a few bites of this, then a few bites of that, said TeQuiztlan owner Jose Ortiz, a Mexico City native who closed his long-running El Rancho Grande off Lincoln Road in 2011 (two other Miami-Dade locations remain) and opened his new spot with a focus on tacos and tequilas.
You can put anything you want into a tortilla, and it becomes a taco, Ortiz said. We like to give people lots of options of well-cooked meats and let them put whatever they want on top. And we serve three to an order, so its more than just tapas its a meal.
TeQuiztlans tacos are straightforward, starting with soft corn tortillas hand-pressed on-premise by Ortizs sister, Ely Ortiz. (All of the recipes come from our family, Jose Ortiz said.)
The kitchen fills them with hunks of marinated pork and pineapple for tacos al pastor, with grilled chicken or tender steak, or even gringo-style with ground beef and shredded cheese in a hard shell. An order of three costs $11 and comes with garnishes like fresh lime, diced onions and a smoky chipotle salsa.
Those traditional tacos are in contrast to Taco Bellys cheffy options, which come two per order ($7-$8) and include crave-worthy embellishments like Manchego foam (on carne asada) and house-made kimchi (on Korean-style bulgogi beef).
At Huahuas, executive chef Todd Erickson pushes the taco envelope even further, deep-frying avocado for a veggie taco and loading a flour breakfast tortilla with eggs, green pork chili, hash browns and melted cheese.
Erickson gives Taco Bell and its white-hot Doritos Locos Tacos a run for the border with Huahuas fried-chicken taco, a munchies-eaters dream of crunchy chicken strips, jalapeño-cornbread croutons and ranch dressing. Smartly, Huahuas serves its $3.29 tacos until 5 a.m. on Friday and Saturday nights.
Tacos are supposed to be fun, so we definitely wanted to express that with our menu, said Erickson, who also is executive chef at the neighboring Haven. Were trying to give people a fast, low-cost, delicious experience with the same quality they expect from Haven. Burgers sort of had their day in the sun as the inexpensive gourmet food of the moment, and now its tacos time.