The tiny taco house lives next door to its owner, Frank Camorra’s iconic MoVida, and is named after the two street numbers it occupies on the cobbled corridor. Spanning across two rooms, the cosy bar and larger dining room have been painted a lively lime green and rusty red, and decked out with family heirlooms and knick-knacks.

Mexican chef Sarai Castillo’s kingfish ceviche and totopos (tortilla chips) is zest at its best, cured in aguachile (chilli water) and topped with cucumbers, whipped avocado and red onion.

Castillo’s taco menu values quality over quantity, with four fillings to choose from. The battered rockling and jalapeno cream taco cradles a whopping fish fillet almost too big for the tortilla, and the juicy pulled pork shoulder, braised in orange juice and Mexican spices, is finger-lickin’ good.

For something larger, there’s roasted pumpkin with almond chocolate sauce or beef stew quesadillas. It wouldn’t be a Mexican restaurant without a margarita, shaking up every variation from apple to chilli, spiked with either tequila or smoky mezcal. Buen provecho.

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