Open for previews for less than a month, Huahua’s Taqueria—the newly launched brand serving a menu of traditional South of the Border favorites, as well as an eclectic array of contemporary tacos by the team at HaVen Hospitality Concepts—has already captured the interest of Miami Beach locals and visitors alike.

As of Monday, July 1, 2013, the taco shop opened to the public. Located in the heart of South Beach, the eatery is available for take-out or kicking back with a taco and a cold cerveza any day of the week.

In addition to being open for lunch and dinner daily, the taqueria will stay open late on weekends.Seating 35 between the storefront space and al fresco patio, Huahua’s is the brainchild of Michael Boles and Niloy Thakkar,the minds behind HaVen Gastro-Lounge, and features a menu by HaVen’s own chef Todd Erickson. 

With interior design by Boles, the taqueria captures the concept’s essence by combining original design with traditional elements. Reclaimed, weathered barn wood lines the walls and ceilings of the joint, while colorful Mexican piñatas dangle above a set of shelves holding spiky cacti and a collection of 21hot sauces.

Custom-designed printed tees, tank tops, and baby one-pieces are available for sale in sizes ranging from small to extra-large.

The restaurant’s counter doubles as a see-through glass cooler encasing a collection of Mexican cervezas and soft drinks, and is home to a custom-made margarita machine offering daily selections.

The three seats inside are center of the action just opposite the restaurant’s open kitchen, while the remaining 32 seatson the patio provide prime people watching on bustling Lincoln Road.

Huahua’s patio is pet friendly, providing doggie bowls for all shapes and sizes and complementary biscuits to keep four-legged friends from begging.

The menu displays a selection of authentic dishes, starting with appetizers ($3–$7) such as elote, a grilled Mexican sweet corn, as well as chip and dip selections—house-made tortilla chips paired with a variety of house-made sides, such as a salsa trio, guacamole, and queso blanco.

House nachos are topped with melted queso blanco, Cotija cheese, refried black beans, tomato, onion, pickled jalapeño, and cilantro.

Tacos($3.29 each) embrace an authentic Mexican aesthetic and display influences from a variety of destinations Erickson and the team visited during their research. Classic notes can be found in the carnitas topped with charred tomatillo salsa, radish, cilantro, and Mexican Cojita cheese.

Creative tacos include the Fried Chicken, topped with jalapeno cornbread, cabbage, and ancho ranch, and the BBQ Short Rib with pickled jalapeno and sweet heat coleslaw. 

Vegetarian options are also available, including the Guaco with fried avocado, guacamole, grilled veggies, and tofu crema, and Hongos Majicos, stuffed with charred mushrooms, grilled veggies, and tofu crema.

Taco Salads($9.79) are made with a double helping of any signature taco filling, mixed with fresh greens and tossed in chili-lime vinaigrette, served in a house-made taco bowl.

Enchiladas($6.79 each) are warm tortillas filled with the option of shredded chicken with caramelized onions and Cotija cheese; pulled pork with Huahua's spice blend and charred jalapeños; braised short rib with caramelized onions and Cotija cheese, or cheeseand bean, made with a Mexican four-cheese blend and refried beans smothered in either house-made beef red chili, pork green chili, or zesty lemon sauce.

The fiesta finishes with sweet postres—Mexican-inspired desserts ($3–$4)—including cinnamon-sugared funnel cake and a daily selection of paletas, Latin ice pops.

Emerging Concepts, Menu Innovations, News, Huahua's Taqueria