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Snag a spot by the window and you’ve got the perfect spot for some Alberta people watching. You’re pretty much guaranteed to see something interesting.
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Cancha: crispy organic corn kernels, refried black beans, sliced red onions, topped with crema.
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Salsa y Tostadas: oil cured red chiles and garlic, charred Walla Walla sweet onions, cilantro, lemon, lime, and tomatoes.
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Hanging plants, woven baskets, and aluminum buckets hang over all of the tables. Reach into one of the aluminum buckets to find napkins (we all know tacos get messy).
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Stella Taco has frozen margaritas down pat. Stop in to enjoy the perfect combination of Olmeca Altos Reposado, Triple Sec, lime, orange, and piña.
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The restaurant’s set up makes obvious the drill: order your food and drinks at the counter/bar, and take a seat at one of the enormous communal tables (or snag one of a few tiny two-tops).
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Elote: roasted corn with fresh crema topped with lime, chile powder, and cheese crumbles.
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Bold, colorful patterns line the walls of Stella Taco, and speak to the restaurant’s border town inspiration.
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Brisket de Matamoros: Cumin, coriander, celery seed rubbed Painted Hills brisket dry cured, coarse ground and slow roasted and topped with toreados and pickled red onions.
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