Black Rooster Taqueria

"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

"This Mills area dining den is brought to you by husband and wife team, John and Juliana Calloway. The space is compact and industrial with a smattering of local artwork and refurbished furniture, including sleek tables crafted by the chef himself. Colorful booths and a striking black rooster painted on the wall put patrons in the mood for correspondingly vibrant and eclectic taqueria food.Farm to taco is their ethos, and every item packs a wallop of flavor peppered with creativity. A recent favorite included the slow-roasted pork achiote taco, crowned with pickled onion, cilantro and spicy habanero salsa. The smoked greens taco—with ricotta, shiitake mushrooms and crispy onions—has vegetarians coming in droves." - Michelin Inspector

"Lovers of real Mexican eats flock to this casual and cheerful restaurant in Orlando 's Mills 50 district. A single row of tables runs the length of the narrow space with a line of stools at the counter overlooking the open kitchen. Among the taco temptations, achiote pork and carne asada are favorites, with the corn tortillas made in-house, and fresh cilantro and pickled red onions topping all the a la carte taco combos. There are pozole and beef achiote bowls if you want to cut out the tortillas, as well as some tasty salad options. Black Rooster's beer offerings go beyond Corona and Modelo to include ales from the Orlando Brewing Company and other craft varieties. And fans of Jarritos—the cult-classic Mexican fruit soda—can sugar up with all the vivid flavors here, too."

"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 housemade, corn tortillas, enveloping everything from smoked lengua to pork fat to Angus brisket, that really impress. Pozole verde and beef achiote bowls shouldn’t be overlooked either." - Faiyaz Kara

"Housemade corn tortillas, enveloping everything from smoked lengua to pork fat to Angus brisket, is what really impresses at BRT’s original location in Mills 50, and the newer, larger taqueria in Curry Ford West with its sizeable outdoor patio. Pozole verde and beef achiote bowls shouldn’t be overlooked either." - Faiyaz Kara