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Delray Beach wasnâ€™t complete until it received its new taquerĂa-ish El Camino, Here, owners Brandon Belluscio, Brian Albe, and Anthony Pizzo â€” also of Cut 432 and Park Tavern â€” deliver Mexican soul food and a topnotch tequila bar just a few steps from the cityâ€™s Atlantic Avenue restaurant row, at the entrance to Pineapple Grove. The building is adorned with colorful street-style graffiti from artist Ruben Ubiera, including a custom portrait of Emiliano Zapata Salazar, leader of the Mexican Revolution â€” along with Day of the Dead skulls and an El Camino car. Inside, bright-lime-green booth seating and a handmade, rustic wood beam bar run the length of the space, where bartenders sling craft-style margaritas and customers put them back like theyâ€™re nothing more than water on a hot summer day. The establishment offers patrons a taste of Mexico through the lens of executive chef Victor Meneses, originally from Juarez, Mexico. Like the drinks, itâ€™s a little more craft than youâ€™d expect, including hand-formed blue corn tortillas, homemade chorizo, and more than a dozen sauces, including Menesesâ€™ secret recipe for hot sauce. In addition to tacos, speciality items adorn the appetizer and entrĂ©e menu, with highlights like smoked brisket nachos and charred octopus or chili relleno pan-fried with egg â€” no breading â€” to keep with Menesesâ€™ family recipe. A favorite starter: the crispy fried pork skins, or chicharrĂłn. Crunchy strips of fried pigâ€™s ear, they let off a muffled pop in your mouth with every bite, like some sort of edible fire cracker, served with a cactus slaw and sour cream.
Mexican Soul Food and Tequila Bar.