Baton Rougeans never seem to tire of festive Mexican fare, so it’s no surprise that the inaugural summer for newcomer VALS, a popular New Orleans street taco concept, was a good one. Executive chef Braden Messinger says things have been hopping at the Perkins Road spot, once occupied by Rock, Paper, Taco, but now done up in soft pink. Riffing on the quesadilla, VALS’ quesabirria dish sees two eight-inch tortillas folded around braised and shredded Black Angus beef shoulder with Monterey Jack cheese. It’s served with a requisite side of house-made consommé, created from veal and beef stock. “It’s great with this dish, but people also order it with other things,” Messinger says. “They love to dip.”

VALS

7242 Perkins Road

(225) 368-5585

valsnola.com