Tailored for the Warehouse District’s pub crawlers, the tacos, snacks, and libations at splashy newcomer Chispas are strictly over the top. Chef-owners Jason and Jake Dady (of San Antonio’s Tre, Range, and Shuck Shack) are going for gusto and originality rather than tradition and restraint. You’ll find said gusto in the thick house-made corn tortillas, the deviled eggs with (honestly) too much mayo, and the generous portion sizes on everything. (Given that the tacos go for $3.25 to $4, size matters here.) Two very fine bites on an initial outing were duck confit (oui, French duck on a taco, tarted up with crema, bacon, jalapeño, and pineapple) followed closely by the meaty pork belly adobado (brightened with pico and bits of apple). Crazy, rich, but not Asian may be the best description of the baked butternut squash taco, its filling paired with goat cheese and candied pumpkin seeds and splashed with a sweet agrodolce sauce. Think of it as dessert and all will be well. Have a prickly pear margarita and all will be even better.