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Taqueria Morita, will open on April 4 at 4239 Duncan Ave. in the Cortex Innovation District in the Central West End. Credit: Michelle Volansky
The space was formerly a Wasabi and was re-worked by Space Architects to incorporate light wood accents and bright colors. Credit: Michelle Volansky
Taqueria Morita will be open Tuesday through Saturday from 11 a.m. to 8:30 p.m. Credit: Michelle Volansky
The dining room seats 80. Credit: Michelle Volansky
The patio seats 40 guests and will be open anytime the weather allows. Credit: Michelle Volansky
The bar highlights agave spirits, refreshing NA drinks and draft cocktails. Credit: Michelle Volansky
Take Root Hospitality beverage director Leila Miller and culinary director Aaron Martinez Credit: Michelle Volansky
Look for agua frescas in a range of flavors from tamarind-pineapple to coconut-horchata. Credit: Michelle Volansky
From 3 to 6 p.m., happy hour will offer discounted snacks, beer, margaritas, wine, and a beer and shot special. Credit: Michelle Volansky
Passion fruit sour made with mezcal, bacanora, melon and banana liqueurs and fresh passion fruit juice Credit: Michelle Volansky
Striped bass ceviche with a blackened jalapeno and charred onion salsa negro and finished with spicy habanero oil Credit: Michelle Volansky
Taquitos Credit: Michelle Volansky
Grilled oyster mushroom tacos topped with epozote cream, goat cheese and peanut salsa macha Credit: Michelle Volansky
For the pork tacos, the meat is cooked in its own fat, carnitas-style, and is flavored with a serrano vinegar and fresh pineapple. Credit: Michelle Volansky
Chocolate empanada Credit: Michelle Volansky
Coconut tres leches cake with almond cremosa, which has a hint of white chocolate and burnt cinnamon served with rhubarb Credit: Michelle Volansky

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...