Mexican
This prettied-up shipping container lives on the terrace outside MoVida Aqui. Paco’s soft-shell white-corn tacos cradle an assortment of fillings; the pick is the fish, offering semolina-crusted crunch against the tang of chipotle mayo and pickled vegetables – maybe cabbage plus radish. Three tacos make a decent-sized meal, but don’t overlook toothsome barbecued corn, juicy with mayo and a smattering of salty cheese. Paco’s is a lunchtime oasis for suits, morphing into a post-work venue as the weekend approaches. Cerveza and sangria ably support drinks-friendly puffed pork crackling (chicharrones) or classic nachos.
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