What do you get when a classically trained chief from the prestigious Culinary Institute of America with New Mexico roots opens a quick service modern Latino taqueria?

Damn fine tacos!

Chef Nathan Fountain (executive chef at brix°) has designed a fresh, favorable menu of Tacos, Burritos, and side dishes that are the fusion of his classical training and his family’s New Mexico recipes. Combine the authenticity of an LA Taco truck, the freshest local, sustainably produced chicken, beef, and pork, and the technique of a chef with years of fine dining experience and you have Mano Taqueria.

But don’t take our word – the food speaks for itself.

Mano's farm-to-tortilla approach uses locally sourced, sustainable beef, pork, and chicken in our tacos and burritos. We believe that small, local farmers provide fresher ingredients, help the environment, support the local economy, and use more sustainable practices than large scale national providers.

Our local suppliers include:

See our printable menu.


Mano News and Events

It's even easier to find Mano now that the sign is up.

Mano is now open  from 11am until 9PM, Tuesday through Saturday.

Beer is now available for on-premise consumption.

Come check out our new art, featuring hand-made Embroidery from Oaxaca, Mexico which is for sale and supports the improvised indigenous community of southern Mexico.