Beyond the margaritas, the restaurant also serves a paloma, michelada, and bloody mary the last two come with a rim of tajin.Sean's not having a good time of things. His strawberry lime margarita, the princesa, uses a house strawberry syrup and fresh lime juice. A favorite among the staff is the restaurant’s birria, which the restaurant makes with beef as opposed to goat, served in dorados with the side of customary broth.īricca handles the cocktails, which he batches but still with attention to detail: He makes his pepper margarita with a house-made syrup, using five different peppers including poblanos and habaneros. He starts with Three Sisters masa, hand-made into tortillas, which he then fills with an assortment of proteins: Sautéed cod with chile de arbol, slow-cooked beef with guajillo chile salsa, slow-cooked lengua with habanero. In the kitchen, Caceres primarily sticks to tacos. A mounted Marlin stares over the ordering counter, where customers can order tacos, burritos, and cocktails.
Papi Chulo’s name appears painted on the hood of the open-format kitchen on the other side of the pass, a painting of a large Corona bottle with a lime stuck in its neck appears on the white walls of the taqueria. True to central Mexican design, the walls are covered in painted invitations into the space. His restaurant finally opens today, a Pearl District taqueria with design elements reminiscent of Californian and Mexican taquerias - his partner, Davide Bricca, lived in Los Angeles as a teenager. Antonio Javier Palma Caceres, the chef behind the soon-to-open Papi Chulo’s, grew up in the Yucatan he doesn’t have a pit for his cochinita pibil, but he made sure it had its place on the menu - juicy, slow-cooked pork, wrapped in a corn tortilla, topped with pickled onions.
Cooks take pork, cover it in achiote paste and orange juice, wrap it in banana leaves, and slow-cook it in a stone pit for hours. Cochinita pibil was created in the Yucatan.
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