The focal point at Bodega Taqueria y Tequila is a pair of slowly twirling stacks of meat. The glistening, dripping columns of pork shoulder, layered with bacon and chicken, are topped with a pineapple whose juices sweat down into the meat. The method is inspired by small roadside spots on the outskirts of Mexico City. "The meat was marinated overnight, then cooked for hours. I'd never seen or smelled anything like it before," says Jared Galbut, managing principal of Menin Hospitality, the company behind the Gale South Beach and Radio Bar. Join the eclectic crowd that floods in nightly to munch on nearly a dozen types of tacos while surrounded by vibrant teal tiles and jarring graffiti.