New in the modernist North Parker building is Tacos Perla, the latest to take the street taco out of its humble roots. The tiny concrete and glass box by talented designer Michael Soriano was reportedly inspired by late-’60s Mexico. Executive chef Jaison Burke and Oso Campos of Tijuana’s Kokopelli collaborate on classics (carne asada, adobada) and modern riffs (braised-grilled octopus with poblano, pesto, and cheese). And crickets (yes, the insects).
3000 Upas Street, North Park, tacosperla.com