We tapped Donnie Masterton, the chef at Taco Lab by Tacolicious in San Miguel de Allende, Mexico, for some modern fillings. Set them out with bowls of our favorite toppers and warm tortillas—and let your friends assemble their own while you mix the margaritas.
A thick-cut pork chop with a fragrant, porchetta-inspired crust served over buttery polenta and topped with a bright salad of shaved fennel, orange, and arugula.