Tacos loud enough to hear from the street.
A taqueria and mezcal bar built for the late crowd — hand-pressed tortillas, a trompo running all night, and a salsa lineup that gets a warning label past level two.
One trompo. No shortcuts. No fusion apologies.
Bandido runs on a single vertical trompo and a comal that doesn't turn off. Tortillas are pressed to order, the salsas are made in batches small enough to sell out, and the mezcal list is longer than the food menu on purpose. It's loud, it's bright, and the patio doesn't close until the trompo's empty.
From the fire
A short list, changed with what the boat and the farm truck bring in. See the full menu for everything on tonight.
Achiote pork, pineapple, cilantro, onion
Slow-braised beef birria, consommé, noodles
Cinnamon sugar, cajeta for dipping
Confit pork, salsa verde, radish
Melted cheese, chorizo, warm tortillas
Beer-battered rockfish, chipotle crema, slaw
Fire, smoke, and the pass
A look inside — the hearth, the pass, the dining room after dark.
“The birria ramen shouldn't work as well as it does. Get it, thank me later.”Dani R. — Google
“Salsa number four nearly ended me. Ordering it again next week.”Omar S. — Yelp
“Patio at 11pm on a Friday is the best seat in the neighborhood, full stop.”Kayla B. — Google