La Llorona Cantina

With a mezcal and tequila list as long as the line around the Rocky statue, and a kitchen that stays open until midnight on Fridays and Saturdays, we head to this South Philly cantina for celebratory rounds of margaritas, tacos, and Mexican street corn. Start your night with tuna tostadas topped with refreshing mango and lime juice, and move on to the tacos (chicken tinga are the standouts) and melt-in-your-mouth carne asada. Eat it all at the bar, surrounded by neon pink Batman logos, or on their flower-covered outdoor streetery. Don't be surprised when drivers slow down to get a glimpse of the juicy pork on soft tortillas.

Food Rundown

photo credit: Nicole Guglielmo

Margaritas

Simply put, La Llorona has some of the best margaritas in town. There are six on the menu, plus daily flavors like guava or hibiscus. They’re well blended, include fresh juices, and it all comes together for a smooth sip. We could happily drink them all night, but we have to send some emails tomorrow.

photo credit: NICOLE GUGLIELMO

Purgatorio

For some, nothing says you’re having a good time like a celebratory cheers. Here, we do it with the Purgatorio. It mixes housemade pineapple-y tepache, mezcal (you can also go for tequila), lime juice, and simple syrup. Delicious.

photo credit: NICOLE GUGLIELMO

Aguachile Verde

We once saw a couple order this, have an argument, and as the guy walked out, the woman kept right on eating. That’s the power of this massive bowl of shrimp, diced cucumber, sliced habanero, lime, cilantro, avocado, and jicama. Order it the next time you’re here and need a refreshing consolation prize if your date bails early.

photo credit: NICOLE GUGLIELMO

Shrimp Tacos

These tempura fried shrimp tacos are everything you want them to be: juicy, beautifully crispy, and jumbo-sized. They’re topped with pico di gallo, shredded lettuce, and come with a chipotle cream sauce that gives them a spicy upgrade.

photo credit: NICOLE GUGLIELMO

Birria Tacos

How can something so compact pack such a punch? The braised beef and short rib are marinated in a spicy four chile adobo. And then there’s the aromatic, umami-packed consommé that takes the crispy pouches to a whole other level.