Don’t you dare go another night settling for Taco Bell. Instead, make your way to Northfield and treat yourself to Taqueria Rendon. The unapologetically proud Mexican Taqueria will change your idea of what Taco Tuesday really means.  At first glance you wouldn’t expect the beige uniformed building to welcome you with warm, bright yellow walls, colorful banners, and proud Latin harmonies. Once you get a taste of their iconic Birra tacos, you’ll understand what the hype is all about.  

Chef and owner Marc Rendon was hit hard when he lost a restaurant partnership during the pandemic. That didn’t stop him from selling his Birra Boxes out of his own home.

“I would take orders on Instagram. I only did it two days a week, but I sold out every time,” Rendon said in an interview with Atlantic City Weekly. Usually, Birra is made with goat meat, but Rendon uses beef that is cooked down in a savory stew.

Rendon was born in Mexico, raised in Atlantic City, and has worked at numerous local restaurants. It wasn’t until 2014, when he worked alongside Luke Palladino, that food became his life’s work. It’s clear to see (or taste) that Rendon is a master of his craft.

To get the full Taqueria experience, grab some friends and order the Birra Box, which includes 12 melt-in-your-mouth tacos, chips and, quite frankly, the best guacamole I’ve ever had. The tangy Tajin and delicate meat will dance a slow bachata in your mouth. Don’t feel like sharing? Ask for a personal birra box, which include four tacos and, of course, chips and dip. If you’re not feeling tacos tonight, they can throw it into a burrito, quesadilla or even… Birra Ramen, something I’ve only seen on my Instagram feed. You have options! Ask for carne asada, chorizo with shrimp, Mahi-Mahi or Vegetarian al pastor tacos.

Let’s not get ahead of ourselves though. We can’t forget the classic appetizers. Personally, their Mexican street corn alone puts Tacos El Tio to shame. Other starters include their seafood cocktail, birria fries, and birria nachos. You can wash it down with their home-made horchata.

After you’ve had your fill, you’d probably be due for a nap. Don’t stray too far though, Chef Rendon is already thinking about adding Korean BBQ Tacos to the menu. In the same interview with Atlantic City Weekly, Rendon stated, “I don’t want to be the regular Mexican restaurant where you get rice and beans and a basic taco. I want to be the one to give people something unique and authentic. That’s my goal.”