About El Conejo

We started El Conejo in a converted '78 step van with one comal and a stubborn idea: tortillas should be made in the morning, salsas should taste like the day they're made, and the meats should rest on the heat for hours, not minutes.

Five years in, we're still in that step van. The menu is small on purpose — five tacos, one plate, three drinks — because small means we can do each one right.

We rotate locations through the week. Check the home page or follow us on Instagram for today's spot.