If your idea of traditional Mexican food involves rice and refried beans, you might be surprised to find out that Wapo Taco serves neither. Instead, the authentic Mexican taqueria, which originally opened in Mexico City as El Farolito circa 1962, serves gringas, volcanes, costras, and tacos.
Half a century and 25 taquerias later, Francisco Musi decided to bring the concept to the States, opening in Hallandale Beach on September 15, which just so happened to be Mexican Independence Day.
"It's not fast-casual, it's not a restaurant, it's a taqueria," says managing partner Michael Berkman. So what does that mean? Organic tortillas made on a traditional comal smuggled straight from Mexico and loaded with grass-fed beef and charcoal-grilled pork or chicken (also known as "al pastor" in Mexico).