"Chef Thomas Keller counts himself among La Lupita’s many devoted fans. The secret to the lively joint’s addictive tacos: made-from-scratch tortillas. La Lupita uses Mazahua corn, grown more than 8,200 feet above sea level, and nixtamalizes (a process where the corn is soaked, cooked, washed, and hulled) and grinds it in-house, then slaps it into sizzling warm tortillas. Fillings range from al pastor and tender short ribs with goat cheese to grasshoppers. No matter what you order, cold cervezas and potent mezcal cocktails pair perfectly."
