It stands inside Domino Park, a waterfront green space surrounding the Domino Sugar Refinery, a historic landmark.

The general manager in charge of Tacocina’s daily culinary operations is Barbara Garcia. She also oversees hospitality and service at the new concept. Garcia was most recently sous chef at Union Square Cafe, a sister restaurant to Tacocina.

The new restaurant offers counter service and an outdoor space with seating on a first-come, first-served basis.

The star of the show at the stand is its tacos, which marry traditional Mexican ingredients, such as cotija cheese and chayote, with local meat, seafood and produce.

One of the tacos on the menu is the beef and salsa negra taco, pictured. This item is priced at $4.25.

Another taco offered at Tacocina is one with mushroom and elote sauce for $4.

The chicken adobo taco, left, is priced at $4. The shrimp and chayote tartar taco, right, is priced at $4.50.

The tortillas — made with a heritage breed of corn from Oaxaca in Mexico — are pressed to-order for each taco.

Tacocina also offers a snack menu featuring shareable bites like chips with salsa and guacamole and cheese chicharrones.

The beverage program at the taco stand has a selection of Mexican beers, wine, soft drinks and cocktails, such as this michelada for $7.

Tacocina is open all-week during the afternoon and evening year-round. The concept can seat up to 110 people.