00:05our goal is for the community to be able to afford something sustainable something that
00:10can come to like three times a week four times a week right something that doesn't hurt their
00:13pocket so no matter what we don't want to raise the prices all our meat is delivered fresh from
00:19our warehouse every single morning and made to order what makes a great taco is the quality of
00:24the meat okay it has to be juicy tender and feel like you're getting something that's worth a bang
00:31for your buck so this is our unlimited sauce bar and I get this I'm gonna add a pinch each
00:37and like
00:38four water bottles sometimes but we also have amazing agua fresca and my favorite one is the
00:44watermelon and this is the finished plate Chilean sea bass is um a really good cut of fish I mean
00:53a5 white glue is a really good cut as well and we're just trying to elevate the taco experience
00:58okay he's gonna put on the carrot puree then he's gonna top it off with micro greens and then we're
01:04gonna top it off with some fresh bone marrow buddy so what makes this a 12 taco is the intention
01:09behind
01:09it everything is made with the reason and we firmly believe that fine dining shouldn't belong in just
01:15four white walls with white linen tables it could be anywhere it could be out here in the street it
01:19it could be out here in the street it could be out here in the street it could be out
01:20just anywhere in the world
