The duo of Kickin’ Kombucha cafe and Cochinita & Co. is kind of like the East End’s version of Buc-ee's, without the gas pump. It’s a twist on the classic convenience store combo taqueria two-fer. But instead of reaching for a soda and beaver nuggets, you’re getting a kombucha growler refill and incredible cochinita pibil tacos. It’s charming yet certifiably chill, the kind of spot everyone wishes they had in their neighborhood.

Named for the traditional Yucatan dish cochinita pibil, Cochinita & Co. operates a refined Mexican kitchen inside of Kickin’ Kombucha. Here, tender roast pork gets marinated in citrus and warm, peppery achiote. Each bite bursts with tangy, meaty goodness. It’s frankly kind of rude that more food doesn’t automatically regenerate on the plate. In taco form, the cochinita arrives topped with a punch of red onion escabeche and served on warm handmade corn tortillas, fresh off a comal. The rest of the menu at Cochinita & Co. is fresh and light but bold in flavor, including the tropical and honey-drenched Bee-onico breakfast yogurt and charred, lime-spiked pineapple shrimp salad.

photo credit: Vivian Leba

The cafe feels bright and airy, and there’s even one of those murals that looks like someone on Instagram taught us how to paint. It’s easy to settle into one of the cushy yellow booths with some tacos, and there are even outlets if you want to bring your laptop and get some work done. You can also sit outside on the colorful patio where you can watch one of the many East End trains roll by. 

This is a great spot to eat delicious tacos in peace. Even if the cafe gets busy, it’s always quiet and sleepy, as if everyone has either reached roast pork nirvana, wants to escape some office hell, or went there to get kombucha buzzed. And just as you would expect from a millennial-styled Buc-ee's, you can also grab organic eggs, nut milk cappuccinos, and vegan ice cream.

Food Rundown

photo credit: Vivian Leba

Bee-Onico

Breakfast if it were a beach vacation. Silky cashew acaju yogurt laced with housemade granola, amaranth, and amapola seeds, piled high with seasonal fruit, and smothered in Bee2Bee local honey. Two please.

photo credit: Vivian Leba

Cochinita Pibil Tostaditas

The cochinita glows, like a little beacon of pork-scented light. Traditional Yucatec slow-roasted pork is drenched in tangy achiote. It’s served over a schmear of refried black beans piled high on three mini crispy blue corn tortillas, which are the ideal size for immediate plate-to-mouth enjoyment.

Nopalitos Scramble

Cactus isn’t just an ornamental plant you pretend to know how to take care of, it’s also an edible delight, especially when scrambled together with fluffy eggs and vegan chorizo.

Chicken Tomatillo Tamales

The tamales are seared to order leaving them glistening with slightly crispy edges. They’re bursting with seasoned shredded chicken and a side of roasted tomatillo salsa that cranks up the heat just as you finish each bite.

photo credit: Vivian Leba

Mole Almendrado

One of two mole options available, served over tender roast chicken. Layered with spice and chocolate, the addition of almonds lightens the mole, making it slightly sweeter and creamier.