Siembra Taquería is a tiny locale fronted by shaded tables on a tranquil, tree-lined Polanco side street. It started as a simple tortillería, the project of Venezuelan-born French-trained chef Israel Montero, formerly of the superb Raíz, to promote artesan tortillas and corn products made with regional heirloom varieties of corn. It quickly morphed into a taqueria offering standard tacos and antojitos prepared with high-quality ingredients and attention to detail. Ostentation is nowhere to be found.

Many regional genres are covered: al pastor, Baja shrimp, carnitas, suadero. Our favorites so far have been a succulent morsel of achiote-marinated fish sharing a bluish tortilla with a slice of caramelized pineapple serving as the pescado al pastor. The Fideo seco con tuétano is the first time we’ve seen this adapted Spanish comfort dish as a taco filling. The campechano, is a classy ode to the Estado de México favorite, the marriage of minced, salty cecina and spicy longaniza.  Daily and weekend specials are offered. Prices are on the high side but quality over quantity is the rule.

It should be noted that a full restaurant, Siembra Comedor, is located down the street and is highly recommended.

Siembra Taquería
Av. Isaac Newton 256, Polanco
Open Tuesday – Saturday 9 a.m. – 10 p.m., Monday until 5, Sunday until 4 p.m.