Demo website by Qudexa. Cielo Picante is a made-up taquería. Yours would carry your own name, menu and photos.Demo by Qudexa · made-up restaurantSee all designs →

Taquería & mezcal bar · East Austin

Cielo Picante

Tacos de hoyToday’s board · tap + and it goes on your receipt

  • Al pastor

    Pork shaved off the trompo, pineapple, onion, cilantro

    $3.75

  • Carnitas

    Slow-cooked pork, salsa morita, white onion

    $3.50

  • Baja fishmild

    Beer-battered cod, cabbage, chipotle crema, lime

    $5.25

  • Carne asada

    Grilled steak, charred onion, salsa verde

    $5.50

  • Birria

    Braised beef, melted cheese, consommé to dip

    $5.75

  • Pollo tinga

    Chicken in smoky chipotle and tomato, cotija

    $3.50

  • Cochinita

    Achiote pork, pickled red onion, habanero

    $3.75

  • Camarón diablo

    Garlic shrimp in salsa del diablo, cool crema

    $5.75

Combo de tresany three tacos + an agua fresca$13

El picómetro

How hot do you like it?

Drag the chilli. The whole page heats up with you, and we pick your salsa and the tacos that match.

SuaveMild, all flavour

your salsa

Pico de gallo

Tomato, white onion, cilantro and lime. Fresh and crunchy, no sting at all.

$1.50a pot to go

tacos at this heat

  • Baja fishmild
    $5.25
  • Hongosmild
    $3.25
  • Al pastor
    $3.75
Dried red chillies

Anatomy of a taco

Five moves to a perfect taco.

  1. I

    The tortilla

    Masa ground every morning, pressed by hand and puffed on the comal.

  2. II

    Off the trompo

    Al pastor shaved straight off the spit, with a sliver of pineapple.

  3. III

    Your salsa

    Five on the bar, from pico de gallo to salsa del diablo.

  4. IV

    Onion & cilantro

    Raw white onion and a fistful of cilantro. Not up for debate.

  5. V

    A squeeze of lime

    The last thing before it reaches you. Then eat it standing up.

¡Listo!eat it now
That one’s an al pastor.$3.75

El bar de mezcal

Mezcal under a pink sky.

Twenty-odd mezcals, poured in clay copitas with orange and sal de gusano. Ask for a flight and the bartender walks you through it, no snobbery.

  • Espadín

    Santiago Matatlán, Oaxaca

    Bright, a little smoke. The one to start with.

    $9a pour

  • Tobalá

    Wild agave · Sola de Vega

    Floral and sweet; the plant takes years to grow.

    $16a pour

  • Cuishe

    Wild agave · Miahuatlán

    Green, mineral, a peppery finish.

    $15a pour

  • Tepextate

    Wild agave · Ejutla

    Spicy and grassy. Grows for decades.

    $17a pour

  • Pechuga

    San Luis del Río

    Distilled with fruit and spice for the holidays.

    $18a pour
A mezcal margarita with a chilli salt rim

Save a stool

the bar holds sixteen · we keep half for walk-ins

Which night?
What time?
How many stools? Two stools

Sample reviews

Nice things people might say.

(written for this demo · the taquería is made up too)

“The al pastor is shaved off the trompo right in front of you, pineapple and all. Came back the next day for the birria.”
Maya R.Sample review
“Dragged the heat meter to Diablo as a joke and ordered it anyway. No regrets. Some tears.”
Theo K.Sample review
“Best mezcal list on the east side, and the bartender explains every pour without making you feel silly.”
Priya S.Sample review
little parkE Cesar Chavez Stthe riverpickup window ↷

Cielo Picanteyou’re here-ish

Come hungry

Find the pink door.

Tue – Thu
11 am – 11 pm
Fri – Sat
11 am – 1 am
Sunday
11 am – 9 pm
Monday
Closed · market day
Get directions
Carne asada tacos