Tacos are all about coming together. In a literal sense, you make them by folding two ends of a tortilla together over the ingredients, but they also represent tradition, culture, and gathering with loved ones.
At Todo , on the corner of Southeast 21st Avenue + Hawthorne Boulevard, co-owner Marco Frattaroli and head chef Fernando Aguilera steeped their menu in culinary heritage, drawing on various regions of Mexico while inviting guests to explore new flavors and beloved favorites through a build-your-own dining experience.
“We’re doing high-quality, traditional family-style Mexican food in a modern cantina environment,” said Marco. “This is the way people often eat and drink in places like Mexico City.”
Todo started as a take-home meal concept during the pandemic.
Photo via Todo
How (and what) you eat is in your hands. First, you order each filling by the half pound. Not only can you chow down on birria and pastor , you’ll come away knowing how these recipes evolved over time. Rotating specials like cochinita pibil, a Mayan pit-roasted pork marinated in achiote and citrus, will make your mouth water. There’s even a vegan picadillo option.
All the fixings, from fresh corn tortillas to pico de gallo, crumbled cotija cheese, and the classic toppings of onion, cilantro, and lime come on the side, compelling guests to pass the dishes around as they build their plate.
Classic cocktails like margaritas and a Tequila-based negroni only help to boost the conviviality.
“Our menu will expand as business grows,” says Frattaroli. “We expect to evolve, just like cuisines evolve over time. Take quesobirria. This street food from Tijuana is a mashup of a quesadilla and the traditional birria soup from Jalisco. It’s a modern creation that was only recently popularized and we’ve got it on the menu.”