There’s a man.
A man who, for a time, managed to bring Bastide back from the darkness.
Who is boldly taking over the hallowed grounds of Campanile.
Who... really just feels like slinging you some tacos in a way-’80s-Tijuana shack right now.
Consider the implications of taco evolution thanks to PettyCash—it’s a rambling, pastel-hued shanty of octopus tacos and cocktails on tap, hoping to soft-open Tuesday.
So yeah, in LA you’ve got your taco trucks... and then you’ve got your giant shiny places with long picnic tables, kitschy pink and purple stools, and a chef like Walter Manzke in the kitchen. It’s a whole beautiful taco spectrum.
Bring enough friends to fill one of those tables, just beyond the rolled-open garage door. Order a bunch of pig’s-ear nachos. Yes, you now live in a world where pig’s-ear nachos exist. And you’ll want some Oaxacan Old Fashioneds—they’re heavy on both tequila and mezcal. Also, they’re on draft here.
And then: merriment. Oysters. Laughter. Shuffleboard. Plate passing. Deep-fried quesadillas. Summer breezes. Loud ’80s rock. And lots and lots of tacos—octopus and pork carnitas and beer-battered fish and carne asada and...
Point is, they’ve got plenty of tacos.
A man who, for a time, managed to bring Bastide back from the darkness.
Who is boldly taking over the hallowed grounds of Campanile.
Who... really just feels like slinging you some tacos in a way-’80s-Tijuana shack right now.
Consider the implications of taco evolution thanks to PettyCash—it’s a rambling, pastel-hued shanty of octopus tacos and cocktails on tap, hoping to soft-open Tuesday.
So yeah, in LA you’ve got your taco trucks... and then you’ve got your giant shiny places with long picnic tables, kitschy pink and purple stools, and a chef like Walter Manzke in the kitchen. It’s a whole beautiful taco spectrum.
Bring enough friends to fill one of those tables, just beyond the rolled-open garage door. Order a bunch of pig’s-ear nachos. Yes, you now live in a world where pig’s-ear nachos exist. And you’ll want some Oaxacan Old Fashioneds—they’re heavy on both tequila and mezcal. Also, they’re on draft here.
And then: merriment. Oysters. Laughter. Shuffleboard. Plate passing. Deep-fried quesadillas. Summer breezes. Loud ’80s rock. And lots and lots of tacos—octopus and pork carnitas and beer-battered fish and carne asada and...
Point is, they’ve got plenty of tacos.
