"John and Juliana Calloway met in L.A. opening restaurants for renowned chef/restaurateur Richard Sandoval, so no surprise that the taqueria they opened here in Juliana’s hometown took on an unmistakable SoCal vibe. BRT has shades of Trejo’s Tacos and Ray Garcia’s B.S. Taqueria, but it’s the made on-site corn tortillas, enveloping everything from smoked lengua to pork fat to Angus brisket, that really impresses. Pozole verde and beef achiote bowls shouldn’t be overlooked either. On the sweeter side, flan de elote introduces Florida corn, blueberry preserve, whipped cream, and Corn Flakes to this essential taqueria capper." - Faiyaz Kara
Eater