daniel tellez: taco rouge is a lively, fun, and great place to have lunch, dinner, or just a bite.tried to span with everyone's-- or every customer's taste. so, we're just not a beer and margarita. we can also be a little bit more. daniel: taco rouge has from the classic street tacos, and you can get a burrito, a classic burrito, or like a san francisco burrito, or taste something different to come and see like, "oh, this is mexican, but it's different. i haven't seen it before." i think it's important to expand mexican food in terms of how we know it. you can have different flavors that they might be new for people in the bay area, because they haven't experienced them in mexico, or flavors that we just came up with, kind of original flavors. i mean, it's something simple always, you know, like something straightforward. so, first of all, the ingredient, it has to be a fresh ingredient, it has to be a good ingredient. but the other side that we're looking for is the authenticity on the flavors. we're trying to make the classic tacos the same way that they are made in mexico. we ma

. >> we like that right from octopus tacos to 14 hour braised birria to homemade cafe de joya, taco rouge and drinks, authentic to mexico. >> dagger rouge is a lively, fun and great place to have lunch, dinner or just a bite. we try to spend with everyone means every customer tastes, so we just not a beer and margarita. >> we can also be a little bit more. >> taco rouge has from the classic street tacos and you can get a burrito, a classic burrito, or like a san francisco burrito or taste something different to come and see like, oh, this is mexican, but it's different. i haven't seen it before. i think it's important to expand mexican food. and in terms of how we know it, you can have different flavors that they might be new for people in the bay area because they haven't experienced them in mexico. so or flavors that we just came up with kind of original flavors. i mean, it's something simple always, you know, like something straightforward. so first of all, the ingredients, it has to be a fresh ingredient. it has to be a good ingredient. but the other side that we're looking for is the