Tacos like no other are plated here, with fillers as wild as “duck fat smashed pinto beans” and marinated Liberty Duck hearts and as tame as beer-battered cod and marinated skirt steak. This endeavor comes from Michael Boyd of Scolari’s Good Eats. The concept is deliciously assorted Mexican-inspired tacos, burritos, and bowls that have slightly run amok with grilled sheep’s milk cheese, fried avocado, black pepper crema, and pumpkin seed pesto backing up guacamole, queso fresco, and pico de gallo. Tacos are $4.50, an order of gauc with a pile of thick homemade chips is $9, and a Faction All-In IPA is $7, so be prepared to spend a small bundle. Good beers on tap and wines (by glass or bottle) curated by Farmstead Cheeses & Wines’ proprietor Jeff Diamond and the understated hip calavera-themed, El Patio can-and-succulents decorated interior help to make this a welcome addition. Serves dinner Wed.-Sun.