Yes, that’s English for “burrito.” But this Homewood fave is really known for its taco, and for the fact that everything on the menu is made from scratch daily. As in, they go as far as to grind corn for fresh masa that they press into tortillas- definitely not your ordinary Mexican spot with watered-down salsa and sad puddles of refried beans.
Founder Nick Pihakis is an active member of the Southern Foodways Alliance and a founder of the Fatback Project, a collective effort to bring back heirloom breeds of pork. Nick also founded Jim ‘n Nick’s, a BBQ institution that grew into a small empire, so don’t be surprised to taste smoky barbecue undertones in the meats (which by the way are locally sourced when possible and always cooked fork-tender).
In addition to solid Mexican standards (tacos, chile rellenos, and enchiladadas) you’ll find some surprises, such as fried catfish and the fantastic fried chicken, brined with three chiles for a little heat, then fried Southern-style. Lighter fare includes artful entree salads (we love the Picado, with pepitos, radishes, pickled red onions, queso fresco, and house-made buttermilk dressing). Don’t miss the Elote, a street-vendor-style corn on the cob covered with cotija cheese and ancho chile powder.
The craft-cocktails are as noteworthy as the food. Try the Paloma, which tastes like the love child of a fresh margarita and a grapefruit. For lunch or dinner, Little Donkey’s bustling covered patio, with garage doors that roll open in the summer, is one of our favorite places to take out-of-town friends.