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If you’re here for anything but tacos, you’ve come to the wrong place. Time flies at this cozy hotspot that sources heirloom corn from Mexico and presses and griddles tortillas every day. The menu is short and sweet, but still, how does one pick between the smoky barbacoa with jalapeño salsa and the flaky, beer-battered haddock with red cabbage? Sautéed mushrooms with double-smoked bacon and chili oil are a sleeper favorite too. The sounds and smells of the kitchen fill the boxy room that’s little more than white kitchen tile and worn wood. Everything arrives fast and hot, and then, in a blink, it’s all over and you’re back outside, plotting your inevitable return. A second location on College Street offers a similar menu in a more spacious setting.