John and Juliana Calloway, affable proprietors of everyone's favorite new Mills 50 taqueria, are more than familiar with the flavors of authentic Mexican cookery. The pair first met in Los Angeles while both were opening restaurants for noted restaurateur Richard Sandoval, often deemed the father of modern-Mexican cuisine. When family brought the pair to Orlando, they set out to "do their own thing," but knew they had to start out small.
Well, even they couldn't have anticipated the grand reaction and overwhelming support Black Rooster Taqueria received when it first opened, but it's no surprise, really. John's technical wizardry in the kitchen has led to some seriously addictive dishes, none more so than the pozole verde, the hominy-based stew that's as good after a bibulous night of barhopping as it is when the sniffles and shakes leave you craving a bowl of warmth. Pork shoulder, roasted tomatillo and poblano chiles infuse the broth, with radish, cilantro, green cabbage and tortilla chips lending the necessary textural elements. No matter your main of choice, one thing is certain: To leave BRT without sampling their absurdly delicious chocolate-chipotle flan would be an utter shame.
1323 N. Mills Ave., 407-601-0994; $$