Black Rooster Taqueria coming to Orlando's Mills50

Black Rooster Taqueria a "new traditional Mexican farm-to-taco restaurant," will begin construction in March in Orlando's Mills50.Chef John Calloway's menu will include handmade corn tortillas and seasonal ingredients from local growers and purveyors.

Expect bowls ($10) such as pazole verde (pork shoulder, roast corn, tomatillo, chile poblano, radish, cilantro, onion, lime, queso fresco, tortilla chips; corn, flour or romaine tacos ($3) such as pork carnitas (slow-roasted free range pork, pickled onion, cilantro, habanero salsa); and sopes ($3) such as shrimp with pinto bean, white cabbage, cilantro, lime and chipotle aioli.

Calloway has worked in restaurants in New York, Los Angeles, Las Vegas, Denver, San Diego, Brazil, Dubai, and Mexico. He also developed a concept for a Mexican restaurant at a Four Seasons Hotel in Mexico.

The decor at Black Rooster Taqueria will utilize reclaimed wood, recycled design elements and refurbished furniture from local antique shops and garage sales. The result will be a rustic Day Of The Dead vibe. The space was formerly home to Tony's Deli.

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Black Rooster Taqueria coming to Orlando's Mills50