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TACO BELLY POP-UP IN ITS FINAL WEEK

Last Day of Service to be Friday, March 21

Incredibly popular since its opening in July 2013, Taco Belly Pop-Up is the Pubbelly-style taqueria featuring fresh made salsas, small plates, salads, sandwiches, sides and tacos, as well as hand-crafted tequila and mezcal-based cocktails, fresh margaritas, micheladas and more.

Die-hard fans of Taco Belly will need to get their fill by this Friday, March 21, but can also rest assured that this town hasn’t seen the end of the concept. “We’re so happy that the locals loved Taco Belly and can’t wait to continue banging out new ideas and keeping things fresh,” says partner Andreas Schreiner.

Owners Andreas Schreiner, Jose Mendin and Sergio Navarro are scouting for spots to open a permanent taco spot. In the meantime, they are focusing on the upcoming opening of L’echon Brasserie at the Hilton Cabana Miami Beach, which will include lunch service. After Friday, PB Steak will remain closed during lunch hours until further notice

Pulling from his experience as corporate chef of Mercadito, and his sous chef’s Mexican heritage, Mendin mixes techniques and flavors from traditional taco stands with his signature Pubbelly touch. Small plates ($3-$9) include Quesadillas de Elote (roasted corn on the cob quesadillas) with charred sweet corn, mushrooms, huitlacoche (corn mushroom) and truffle; and Queso sin Fundir – whipped burrata cheese with pickled onions, morrones (peppers), corn and coleslaw, served with warm tortillas. Salads and Sandwiches ($6-$10) such as the Ensalada Taco Belly - romaine, corn, pico de gallo, radishes, avocado, beans and chipotle ranch; and the Tostada de Bacon with housemade bacon, salsa roja, heirloom tomatoes, queso, and crema Mexicana on fresh house made tortilla.

Tacos ($3-$6) take center stage as Mendin and his crew fill fresh, house made corn tortillas with choices such as Carne Asada – marinated skirt steak, rajas, cheese foam, frites; Pescado (fish), served estilo baja style (fried) or grilled with chipotle spicy slaw; Cochinillo – braised suckling pig, apple and fennel slaw; Calamar Frito - fried calamari, tartare sauce, celery root and lemon; Bulgogi – Korean marinated steak, house kimchee and sesame seeds.

Designed by Pubbelly principal Sergio Navarro, an exposed wood beam ceiling, low ambient lighting and reclaimed wood-lined walls are the backdrop of the 2,000-square foot, 90-seat dining room that is adorned with black tufted leather banquets, a bar made of punched down stainless steel and reclaimed wood and an eclectic mix of stainless steel and butcher block tables. A chalkboard wall lines the back of the restaurant and displays the menu, as well as the weekly music line-up and other interesting quotes. Beef meat charts and longhorn skull mounts decorate the walls, along with the Pubbelly Boys signature four clocks displaying the time of day in Miami, San Juan, Madrid, and Hochburg. The industrial, albeit, warm and inviting room also houses a large communal table, seating up to 16, in the center for large parties and special celebrations. By day, the room gets a slight makeover with Mexican cloth draping the communal table, sombreros hanging from various steer horns and piñatas placed whimsically around the room on shelves and banquette backs.

Taco Belly Pop-Up is located inside PB Steak, at 1787 Purdy Avenue in the Sunset Harbour area of Miami Beach. Hours of operation are Monday through Friday from noon to 3 p.m. Plenty of municipal parking is available. Telephone: 305 695 9550.

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