Liv Combe A birria de res taco from Loqui.
Antojitos should be spicy. Antojitos should be eaten standing, served from an open kitchen where you interact with the chefs. Antojitos should never include chips and salsa. These are just a few of the guiding tenets at Loqui, the taco pop-up located in a space owned by Tartine Bakery. Every Friday and Saturday, Tartine baker Cameron Wallace turns out tacos--fish, birria de res, carnitas--on hand-made and made-to-order corn and flour tortillas, transforming the window between the bakery and Pizzeria Delfina on 18th Street into his own Little Mexico.