Inside Mission Taco in the Delmar Loop

Next time someone tells you St. Louis is hopelessly behind the latest national food and restaurant trends — this someone will almost certainly offer as his proof our continued fetishization of the cupcake (and he will have a point) — direct him to Mission Taco Joint in the Delmar Loop.

Continue reading Ian Froeb's review of Mission Taco Joint in the Loop.

Photos by Jennifer Silverberg for the RFT.
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The tacos offered at Mission Taco, from left to right, are: napoles (roasted cactus, poblano, caramelized onion, goat cheese, roasted jalapeno salsa); roasted duck (shredded chile-roasted duck, crisp pork belly, avocado serrano sauce); Mofu tofu (chile grilled local tofu, avocado, arugula, ancho barbecue sauce, grilled onions); carne asada (grilled flank steak, baby arugula, creamy avocado serrano sauce, queso fresco); Yucatan chicken (achiote marinated chicken, pickled onion, fiery arbol salsa, queso fresco); Cochinita pibil (achiote marinated pork shoulder, slow roasted in banana leaf with pickled onion and ancho barbecue  sauce); Baja fish tacos (wood grilled or fried, chipolte baja sauce, cabbage, pico de gallo, queso fresco); beef brisket birria (slow-roasted brisket, pork belly carnitas, avocado, fiery arbol sauce). Shown with grilled-vegetable quinoa and roasted street corn.
The tacos offered at Mission Taco, from left to right, are: napoles (roasted cactus, poblano, caramelized onion, goat cheese, roasted jalapeno salsa); roasted duck (shredded chile-roasted duck, crisp pork belly, avocado serrano sauce); Mofu tofu (chile grilled local tofu, avocado, arugula, ancho barbecue sauce, grilled onions); carne asada (grilled flank steak, baby arugula, creamy avocado serrano sauce, queso fresco); Yucatan chicken (achiote marinated chicken, pickled onion, fiery arbol salsa, queso fresco); Cochinita pibil (achiote marinated pork shoulder, slow roasted in banana leaf with pickled onion and ancho barbecue  sauce); Baja fish tacos (wood grilled or fried, chipolte baja sauce, cabbage, pico de gallo, queso fresco); beef brisket birria (slow-roasted brisket, pork belly carnitas, avocado, fiery arbol sauce). Shown with grilled-vegetable quinoa and roasted street corn.
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Mission Taco Joint's grill.
Mission Taco Joint's grill.
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The Chorihuevo torta brings chorizo, fried egg, pickled jalapeno, smashed black beans, Chihuahua, garlic lime mayo.
The Chorihuevo torta brings chorizo, fried egg, pickled jalapeno, smashed black beans, Chihuahua, garlic lime mayo.
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Mission's grill.
Mission's grill.
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The "Wild Mushroom Huarache" is refried black beans, roasted mushrooms, uitlacoche, goat cheese, arugula and Mexican crema in a crisped corn masa boat. Shown here with the fresh-made guacamole, topped with pico de gallo and queso fresco.
The "Wild Mushroom Huarache" is refried black beans, roasted mushrooms, uitlacoche, goat cheese, arugula and Mexican crema in a crisped corn masa boat. Shown here with the fresh-made guacamole, topped with pico de gallo and queso fresco.
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Outside Mission Taco Joint, 6235 Delmar Boulevard.
Outside Mission Taco Joint, 6235 Delmar Boulevard.
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Inside Mission Taco Joint, 6235 Delmar Boulevard.
Inside Mission Taco Joint, 6235 Delmar Boulevard.
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Owners Adam and Jason Tilford.
Owners Adam and Jason Tilford.
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Freshly made tortillas.
Freshly made tortillas.
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Churros, coated with cinnamon, are made in-house and served with Mexican chocolate sauce.
Churros, coated with cinnamon, are made in-house and served with Mexican chocolate sauce.
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The "Bourbon Reforms" is made with bourbon, Missouri moonshine, sweet vermouth, benedictine and habanero shrub bitters.
The "Bourbon Reforms" is made with bourbon, Missouri moonshine, sweet vermouth, benedictine and habanero shrub bitters.
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Owner and chef Jason Tilford gets some help from his ten-year-old son, Julian, making fresh tortillas.
Owner and chef Jason Tilford gets some help from his ten-year-old son, Julian, making fresh tortillas.
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The Mission Margarita is made with blanco tequila, orange curacao and housemade lime-orange agua fresca. It's hand shaken and served in a salt-rimmed pint glass.
The Mission Margarita is made with blanco tequila, orange curacao and housemade lime-orange agua fresca. It's hand shaken and served in a salt-rimmed pint glass.
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Owner and chef Jason Tilford's ten-year-old son, Julian, eating some roasted street corn.
Owner and chef Jason Tilford's ten-year-old son, Julian, eating some roasted street corn.
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Inside Mission Taco in the Delmar Loop
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Owner and chef Jason Tilford's ten-year-old son, Julian, eating some roasted street corn.
Owner and chef Jason Tilford's ten-year-old son, Julian, eating some roasted street corn.
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Inside Mission Taco in the Delmar Loop
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Owner and chef Jason Tilford making fresh tortillas at Mission Taco Joint.
Owner and chef Jason Tilford making fresh tortillas at Mission Taco Joint.
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Fresh mint up at the bar.
Fresh mint up at the bar.
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Inside Mission Taco in the Delmar Loop
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