Newcastle food royalty, Stephanie Wells and Michael Portley of Humbug, and Eduardo Molina of Flotilla, have teamed up to create tacos – the kind that come filled with roasted poblano peppers and barbecued beef tongue, that is.

Cochinita pibil, achiote-marinated whole pig, is cooked Yucatan-style, in a pit of coals for eight hours, while tangelo, jicama (Mexican turnip) and Tajin pay tribute to the fruit cups many Mexican street vendors sell. Molina’s wine list is far-reaching, spotlighting bottles from Spanish-speaking regions.