On the scene near Mallory Square since 2011, the brainchild of another longtime Key West character—tattooed, slightly scruffy, kite-boarding chef Paul Menta—is a boon for the budget conscious and fans of Mexican food (up until now I hadn’t been much impressed with the island’s offerings on this score). The central “gimmick” is a soft, fresh-made taco that’s square, which actually makes it easier to handle than many round tacos. Fillings are all delish—such as angus brisket with mole sauce, achiote-marinated pork, fish, or conch with mango chili sauce—and Menta makes a point to go the extra mile on quality by buying local and antibiotic/hormone-free, as well as keeping the menu as gluten-free as possible. If you’re feeling a little adventurous, try the nopal cactus gumbo. The wood-paneled joint itself has indoor/outdoor seating and a fun, cheery atmosphere very much in keeping with the lower Duval Street vibe.