True to the local-ingredients form that has made him a James Beard winner for best Southeast chef, Sean Brock sees that the tortillas made here are from the Lowcountry’s best kernels of corn and ground fresh daily. Tacos such as green chorizo, pork carnitas, and shrimp and masa grits are reasonably priced. Other plates include the Minero Burrito, stuffed with queso de Oaxaca, crema, hoppin’ john, avocado and poblano. “Salud” that meal with a margarita, sangria or the Bloody Maria, a mix of blanco tequila, sangrita, lime and sal de gusano. L, D daily.