A year after the original taqueria’s star turn on the Food Network, this outpost launched. Traditional tacos make good on the menu’s “Tijuana Street Flavors” boast; the shredded barbacoa in chile rojo is a standout. But the “Gourmet” and “Funky” tacos really show chef-owner Jesus Carmona’s culinary chops. A delicious pulpo taco features tender, pesto-bathed octopus cradled in pillowy corn tortillas with molten cheese and avocado. Tuesday’s chicharrón-crusted fried cod taco is also a winner, especially if augmented with squirts of mango-habanero salsa (one of three house salsas). A vegetarian Tesar Taco salutes chef John Tesar, for whom Carmona worked at meat-centric Knife. Extras like mole fries and tres leches cake round out the menu.