Status: Soft opened today
Chef's Daniel Snukal and Josh Gil of semi-underground pop-up dining concept Supper Liberation Front (they cooked at Guelaguetza a while back) have soft opened a small Mexican seafood joint called Tacos Punta Cabras. Some might recall that Gil, formerly chef de cuisine at Joe's, was supposed to launch a Oaxacan restaurant, Mitla, with Guelaguetza's Bricia Lopez. Unfortunately, that project fell apart and Gil eventually became executive chef at BLT Steak.
At Tacos Punta Cabras they're serving a short menu of seafood tacos, tostadas, and cocteles inspired by eats found in Ensenada. An early Yelper states, "I had the fish taco and the shrimp taco and they were the best of each ... I can't recommend this place enough. It is amazing." Right now Tacos Punta Cabras is in its soft opening phase and in about a week, once fully launched, will serve Monday to Saturday from 11 a.m. to 8 p.m.