Throughout this month, chef Edgar Victoria has been popping up on Sundays at Bastion to serve up his special brand of Mexico City-inspired street food under the culinary umbrella of Alebrije. If you’re thinking you’ve got access to street tacos all over town, or you’d rather hit up one of the slightly elevated taco restaurants that are springing up like huitlacoche spores on an ear of corn after a hard rain, you certainly need to expand your horizons.
Victoria offers a menu of sope, tacos and huaraches (yes, that is the Spanish word for “sandal” and is an accurate descriptor of the size and shape of this treat), all made 100 percent from scratch using nixtamalized heritage corn. The results of all this extra effort are truly transcendent street foods, and the care that Victoria takes in plating these beautiful creations is quite appropriate at Bastion, where food just always looks a little better.
The Alebrije Sunday menu starts at 5 p.m. and is served alongside Bastion’s own offerings. Patrons place separate orders from Alebrije employees and pay separately as well. If you’re a fan of street-food erotica, just scroll through their Instagram feed and save me a place at the bar on Sunday!
