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Situated on South Beach's Lincoln Road, Huahua's Taqueria doesn't abide by any authenticity besides its own. It isn't exactly a Mexican restaurant, nor is it Tex-Mex or even fusion. It's the kind of place you usually visit after midnight, on evenings when you've perhaps had too much to drink, and nothing but a deep-fried avocado ($3.29) taco will do. Indeed, Todd Erickson's tacos are mischievous little things, branded with neat grill marks and crammed with unusual fillings such as fried chicken and jalapeño-flecked cornbread. The flour-dredged chicken is perfectly cooked, doodled with an ancho-infused ranch sauce reminiscent of gringo sports bar meets taqueria. Another quirky dish, the breakfast taco cradles rich pork chili, carnitas, hash browns, and scrambled eggs over a flour tortilla. Certain occasions call for such indulgences: a nightcap on a hot evening, cooled down with Huahua's fruity paletas and one or two of its violet-tinged blackberry margaritas.