When Bruno Carreto ditched corporate tax to open 'a real Mexican taqueria', Brunswick scored big time. The narrow room is timbered and low-lit, the courtyard colourful, and the menu short: tacos made from soft corn tortillas holding braised lamb or juicy mushrooms; sopes (chunky corn discs) maybe topped with chipotle chicken; and gorditas, more thick corn discs stuffed with refried beans and manchego. Whack on some El Yucateco hot sauce and you're good to go. Flavours are authentic but local adaptations have been made, such as the inclusion of lettuce on the tacos and sopes.