We’ve created this place to be a reflection of our happiest times, of pure joy, of excitement, and sharing our craft. It’s a taco shop, and like us, it’s definitely not authentic Mexican; and it might not be for everyone, but we hope you like it anyway.

“Community, friends, and family—I made this for you. I am so happy you are here. I hope you enjoy everything.”

— Derek

THE TACOS

Land

QUESABIRRIA

"All Hail, The King." Our most popular taco. A broth grilled quesadilla filled with rich braised beef, chicken, pork, or jackfruit and finished with a consommé. Or try our version of a Chicago beef sandwich, The El Capone. (D GF)

• Beef

• Mole Chicken

• Carnitas

• El Capone

• Jackfruit**

BLACK MAGIC BRISKET

"Sometimes we do Mexican food." A Mexican style brisket. Slow cooked but not smoked. Tossed in our black magic chile oil finished street style on a corn tortilla with avocado mousse, diced onions, and cilantro. (GF)

KOREAN STREET TACO

"He would be King if it wasn’t for The King." Our tribute to the OG LA taco truck Kogi. Korean BBQ beef in a corn tortilla with our napa slaw, Sriracha mayo, and crispy pickles.

NASHVILLE HOT CHICKEN

"It’s supposed to hurt." Made from a woman’s scorn, and it’s hot 🔥. Southern style fried chicken tossed in Nashville mud (chile oil) on a flour tortilla in a bed of poblano and pickle spiked Sunday slaw. (D)

PORK BELLY

"It may be a sleeper, but definitely a keeper." Slow cooked and rested in rosemary brown butter. On a flour tortilla in a bed of Sunday slaw topped with a bourbon peach sauce and pork rinds.

BERNIE'S LIMP BRISKET

"A local favorite named after a local favorite." Slow cooked southern style BBQ meat candy. Choose sweet or spicy style sauce. Served on a flour tortilla over Sunday slaw.

• Sweet

• Spicy

GLENN BELL

"We’ll beat ‘em with tacos." This is the style of taco that inspired the founder of Taco Bell, Glen Bell, to start a restaurant chain that could compete with the big boys like McDonald’s. Two old school fried crispy shell taco. Finished with cheddar cheese, shredded lettuce, crema, and taco sauce (D)

KFC

"It’s not the Colonel’s." Korean Fried Chicken. Made traditionally, but not served that way. Fried chicken wing taco. Deboned flats stuffed with dicon radish and jalapeño and tossed in a gochujang (Korean chile paste) sauce. Served on a flour tortilla with napa slaw and green onions and the drummies on the side.

NY STRIP ASADA GUEY

"Our steak taco served steakhouse style." The same steak I would use if I opened up a steakhouse. Lump charcoal grilled strip loin. Served with melted cheese on a corn tortilla with grilled spring onion, jalapeño, avocado mousse, and guajillo sauce. (D GF)

CHICKEN SATAY

"A comforting blend of Thai and South Asian flavors." Coconut curry seared chicken breast served on a flour tortilla with a noodle and napa slaw. Finished with a Thai peanut sauce.

GOAT CHEESE RELLENO

“I love it when a plan comes together.” This one started out as an idea from the French Pantry’s own Tim Felver. Little by little, a good idea turned into a great taco. A goat cheese stuffed poblano pepper served on a flour tortilla with arugula in a lemon vinaigrette and topped with a golden beet salsa. (D)

FREE STYLE ASADA

"Have it your way." Lump charcoal grilled flank steak topped freestyle. Choose from any toppings offered on our street tacos. (GF)

KOREAN TOFU

"The vegan version of a fan favorite." Just like the Korean street taco, it starts with a corn tortilla and napa slaw, but then we top it with fried tofu tossed in gochujang (Korean chile paste) sauce and crispy pickles.

DR. JAY'S REMEDY

"Our take on a grilled cheese and tomato soup." Our homemade tortilla soup paired with a bacon jam, chicken, and cheddar quesadilla. (D)

Sea

BANG-BANG SHRIMP

"Crunchy, creamy, sweet, and spicy." Tempura fried shrimp tossed in our sweet and spicy bang bang sauce. On a flour tortilla in a bed of pickled slaw.

BLACKENED MAHI

"My southern soul dreams of New Orleans." Blackened Mahi-mahi on a flour tortilla in a bed of remoulade slaw and topped with a playful boiled peanut salsa (we can make a salsa out of nearly anything).

$11

TUNA POKE*

"A poke bowl on a tostada." A crispy tostada covered with all of your favorites. We make a tower of sesame soy spinach slaw, seaweed salad, Japanese salsa, ahi tuna, avocado, sriracha mayo, and flying fish eggs.

$11

BEER BATTERED BAJA FISH

"It’s Baja style, but the fish is local." Crisp beer battered fish on a flour tortilla and shredded cabbage, tomato salsa, and our homemade crema. (D)

38TH SPECIAL

"All caught up in you." A tribute to my home and my hometown. Jacksonville is a special place. It’s where my friends, family, community, and now where my business is. We fry up some rock shrimp southern style and toss it in some datil honey butter and pair it up with papaya slaw and fried rice noodles tossed in Old Bay (D)

WHO'S YOUR CRAWDADDY?

"Some things just go together." Southern fried crawfish on a flour tortilla, in a bed of remoulade slaw topped with andouille jam (think étouffée), pickled onions, and sliced jalapeños. (D)

MENU KEY:

D~contains dairy
GF ~ gluten free
*~ denotes raw product