The Best Things We Ate in Baton Rouge and Acadiana | Food/Restaurants

I opted for three tacos: the smoked brisket with mesquite smoked brisket, pico, guacamole sauce and queso fresco; al pastor with adobo-rubbed grilled pork, charred pineapple, onion, cilantro and guacamole sauce; and the rotating chef’s taco, which was blackened gulf mahi with refried black beans, slaw, guacamole crema, mango pico, cilantro and cotija.

The smoked brisket taco (bottom right), al pastor taco (bottom left), and blackened Gulf mahi taco (top) from Modesto in Baton Rouge.