Orlando Magazine
June 1, 2021
Don’t miss: Crispy Fish Tacos and Sweet Plantains
Five years ago, Black Rooster Taqueria chef-owners Juliana and John Calloway were among the first to bring authentic craft tacos to the Orlando dining scene in the Mills 50 District. With a nod to Juliana’s Latin roots, John’s experience with Mexican cuisine and the couple’s shared passion for fresh, sustainable ingredients, Black Rooster dishes up arguably the best guacamole in town along with excellent edibles like the Pork Fat taco with tomatillo-avocado salsa; the Crispy Fish (daily catch) taco; and the Pozole Verde bowl of slow-cooked pork shoulder in a broth with roasted tomatillo, chile serrano, veggies, herbs and queso fresco. For a sweet ending, try the Tres Leches Cake or the Chocolate Chipotle Flan.