“When people ask where I go for Mexican food,” says Mexico-born Daniel Ramon, speaking about his adopted hometown of Calgary, “I’d say, ‘I don’t!’” Until he tried the tacos Mikko Tamarra was serving from a pop-up at a Beltline cocktail bar. The two became friends, and when the pandemic temporarily put them out of work, they joined forces with a third chef, Andrew Ocasion, to launch Con Mi Taco in July 2020. Based out of sandwich shop Meat & Bread during evening hours, the specialty here is assemble-at-home taco kits featuring an ever-changing selection of proteins — from classic al pastor (pork) to soft-shell crab — and tortillas made with heirloom corn that Tamarra imports from Mexico. “Support has been overwhelming,” Ramon reports, so much so that he and his colleagues are scouting for a storefront of their own. When indoor dining returns, they will complement the food with 14 flavours of margarita.
—Michael White
They import heirloom corn from Mexico, which gets cooked and ground every morning before hitting the press during service. Chef Mikko Tamarra has travelled throughout Mexico and seen it all — he’s even done a stage at [top-rated] Pujol. They take a lot of pride in their flavours and it’s very close to what you’d find at a really good taco stand in Mexico City.”
—Michael Allemeier, C100B Judge
Photo Credit: Con Mi Taco
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