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Tacos Luis Jerusalem – authentic Mexican cuisine
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Enjoy Israel

Tacos Luis Jerusalem – authentic Mexican cuisine

Dining travel guide

Address: Queen Shlomziyon St 11, Jerusalem

Phone: 02-6639992

Jerusalem’s Tacos Luis specializes in authentic Mexican cuisine and uses homemade tortillas. Founded four years ago by sisters Leah Stopper and Yeti Lawson, the restaurant is owned by Mexican chef Luis Cruz. Cruz is married to Stopper, who manages the restaurant.

Among the restaurant’s offerings are tacos, a beloved Mexican dish made with small tortillas usually filled with meat, chicken, fish, vegetables, salsa, and other toppings. Lawson makes the homemade tortillas from soaked corn that is ground using a traditional millstone grinder before being cooked and flattened into soft, pliable discs.

Authentic and delicious tacos are praised by reviewers, including options for vegetarians and vegans. In addition to Jamaica, horchata, and homemade lemonade/chia, the restaurant offers a variety of beverages. It is centrally located and reasonably priced. In particular, reviewers enjoyed the tortilla chips and the special juices.

Beit Kandinof Restaurant, Jaffa

Beit Kandinof Restaurant, Jaffa

In Jaffa's Old City, Beit Kandinof is an elegant culinary venue with imposing arches and exposed rock walls framing eclectic dining rooms. Mediterranean-fusion cuisine, handpicked from local producers and the Jaffa markets, is served at the restaurant. As the first art center and high-end restaurant to be combined in the region, Beit Kandinof is located in a historic building within Jaffa's old city. Contemporary art is displayed in five galleries at Beit Kandinof's center. The best pieces from Tel Aviv and Israel are hand-picked for you. A new exhibit is featured every four months, featuring both established and emerging artists. Hatzorfim 14, Tel Aviv-jaffa 03-6502938 Opening Hours: Sunday-Thursday 17:00-23:00 *Sunday to Thursday 30% on the entire menu between 17: 00-19: 00 *

Hakovshim Restaurant - an Israeli bistro with Tel Aviv chic

Hakovshim Restaurant - an Israeli bistro with Tel Aviv chic

Discover the flavors of Hakovshim Restaurant, an Israeli bistro with Tel Aviv chic located on the outskirts of the Carmel Market and the Kerem Hatimen neighborhood, within walking distance of the sea. The Kerem Hatimen neighborhood is one of Tel Aviv's oldest neighborhoods, known for its winding alleys and old stone houses. Experience the unique combination of Chef Shai Tana's local cuisine with the hospitality and wine selection from the Frederic Group. Hakovshim offers a menu of the freshest ingredients bought daily from the market, featuring authentic dishes such as homemade meatballs and meat casserole, along with a pampering brunch menu of challah dishes on Fridays. Complete your dining experience with a glass of wine from the rich selection, sourced from Israel and around the world, expertly paired with your meal. Don't miss the opportunity to taste the oldest wine bar and bistro in the city at the Nega complex, Parderriere. Experience the unique flavors and hospitality of Hakovshim Restaurant in the heart of Tel Aviv. Book your table today and enjoy an unforgettable dining experience in the historic Kerem Hatimen neighborhood. Address: Hakovshim 48, Tel Aviv Phone:03-5108555 View this post on Instagram A post shared by Hakovshim Bistro | הכובשים (@hakovshim)

Herzls Burika, Netanya Market - Shuk

Herzls Burika, Netanya Market - Shuk

Burika or Burik, is one a fastfood falfel competitor dish of Tunisian and Tripoli expats. This small stand has existed for more than 60 years and today is managed by Eli, the third generation, who prepares a wonderful and crackling burika "exactly according to the family's traditional recipe". For many people in Brick, or Burika, depending on who you ask, it's a matter of nostalgia: Brick stands were almost as common as falafel stands in the 70s and 80s. Today, if you want to buy a brik hot from the fryer, you can find it mainly in the Ada strongholds in Yehud, Netanya and the Carmel Market. The brik dough is unique in the world of doughs: both thin, flexible and really, really comfortable to work with. Its preparation is a craft in which the number of practitioners is decreasing, and is mainly reserved for experienced Tunisian cooks, who know the techniques and tricks for precisely rolling out the delicate dough. For home preparation, we borrow the cigar leaves from the Moroccan kitchen - they are also flexible, thin and behave excellently in frying. You can find them in the frozen dough section of the supermarket, next to the Malawach. Eli fills the thin burik sheet, made on site, with egg and potatoes and deep-fries everything together. If all this goodness is not enough padding for you, he will put the fried burek in a pita for you to protect your clothes from the runny egg yolk. You can add spicy, tahini, salad and chershi (pumpkin salad) to this perfect dish, and most importantly - you can buy Burik leaves for home.

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