Stephanie Velasquez and Nicolas Vera cooked for Chris Shepherd's Underbelly Hospitality and Hugo Ortega's Xochi before opening this counter inside the building at 712 Main. Everything starts with nixtamal: Mexican corn cooked in an alkaline solution and ground into masa for tortillas, tostadas and tamales, pressed fresh throughout service. The zanahoria, a carrot taco with more depth than most meat fillings, landed at number seven on Texas Monthly's list of the 50 best tacos in Texas, and the pork belly is its equal. Michelin's inspectors singled out the chicharrón with pumpkin seed vinaigrette and the pork shoulder braised in tomatillo salsa, and awarded a Bib Gourmand in 2025. It keeps downtown office hours, so plan a breakfast or lunch around it.
What to expect
- Order at the counter, then take your food to Finn Hall's shared tables.
- Finn Hall has other food stalls, handy if your group wants different things.
- Cards are accepted.
What to order
- Zanahoria (carrot) taco
- Pork belly taco
- Chicharrón with pumpkin seed vinaigrette
- Pork shoulder in tomatillo salsa
- Stephanie Velasquez and Nicolas VeraOwners
- Counter in the Finn Hall food hall building, 712 MainSetting