As chef de tournant at Husk, Camden Higginson doubtless spends plenty of time with corn. But his credentials for making fresh tortillas were years ago acquired in southern California.
“Growing up two hours north of the Mexican border, I often frequented Baja California and the coasts of Mainland Mexico to surf and eat,” says Higginson, who’s planning a modern Mexican pop-up for Elliotborough Mini Bar.
The menu for the June 9 event includes four kinds of tacos, priced at two for $8: Lamb guisado, roasted potato, carnitas and wreckfish (the last of which will be served on a squid ink tortilla.) Higginson is also serving an heirloom tomato salad with nopales, and hominy with huitlacoche. For dessert, he’s planning a banana soda float with coconut ice cream.
Hours for the dinner are 6 p.m.-10 p.m.; for more information, visit facebook.com/elliotboroughminibar.