This is the 17th outpost for the brand, though the first counter-service-only location for the brand.
A few details via a Tacombi rep:
The menu, from Master Chef Carmen Miranda ... consists of five tacos: Tacos al Pastor, thin slices of marinated and Mexico City-style spit-roasted pork topped with pineapple; Tacos de Suadero, traditional slow-braised beef tacos from Mexico City named after the cut of meat; Tacos de Ribeye, with cilantro, onions, salsa ranchera and lime; Tacos de Longaniza, ground pork seasoned with garlic, dried chiles, achiote, cumin and clove, cooked with the meat of the suadero; and Tacos de Milanesa, a twist on a Mexican staple, this plant-based version is made with a blend of spices, flaxseed, and roasted mushrooms, that are breaded and lightly fried.
And!
The East Village location is a departure from Tacombi’s typical dine-in format and will offer a communal standing table for guests on the go ... guests will order when they walk in and then watch the Master Taqueros ... prepare their food.
The taqueria is open for breakfast tacos and coffee from 8 to 10:45 a.m. and lunch and dinner from 11 a.m. to 11 p.m.
As previously noted, Tacombi takes over the space from iSouvlaki, which closed last summer after a two-year run.
