The environment at the new restaurant is eclectic, modern and casual.
Street tacos, thanks to the restaurant’s name, are the obvious initial draw; guests order a la carte from a diverse range of options. Choose from al pastor-style (made here with chicken instead of pork), with the meat roasted in sweet and savory achiote paste, and served with grilled pineapple pico, a blood orange-habanero sauce, hibiscus-pickled onions and cilantro. The barbecue duck comes topped with an ancho-agave glaze and is served with carnitas (yes, two proteins), avocado, crispy jalapeño strips and pickled onions. The Baja fish tacos come grilled or fried (Mission makes great use of a wood-fired grill for its grilled items), and come topped with shredded cabbage, pico, queso fresco and a chipotle cream sauce. Also available: tacos with a beef brisket birria, habanero chicken, portobello mushroom and a housemade chorizo.
Mission Taco Joint’s burritos and tortas (sandwiches) are also worth exploring. Among others, the Three Little Piggies burrito comes with slow-roasted pork shoulder, pork belly carnitas, “smashed” black beans, cilantro rice, ancho barbecue sauce and chorizo queso. For something (somewhat) lighter, try the South Beach burrito: grilled chicken is wrapped up with smashed black beans, cilantro rice, chipotle aïoli, guacamole and Chihuahua cheese. A standout among the selection of tortas is the torta ahogada, with slow-roasted pork drenched in ancho chile sauce, smashed black beans, pickled onions, cheese and chipotle bacon. Vegetarians may opt for the wood fire-grilled portobello mushroom torta served with roasted poblanos, black beans, arugula and chipotle aïoli.