Campechano keeps its focus refreshingly tight: tacos made with care, from heirloom Mexican corn ground and pressed into tortillas each day. The space is compact and welcoming, filled with the sounds and aromas of a busy griddle as plates arrive fast and steaming. The menu leans on simple, well-executed favorites smoky barbacoa with bright jalapeño salsa, crisp beer-battered haddock tucked into warm tortillas, and sautéed mushrooms with double-smoked bacon that regulars quietly swear by. It’s a casual, fast-moving spot where meals tend to disappear quickly, often leaving guests planning their next visit before they even step outside. A second outpost on College Street offers the same spirit with a bit more room to breathe.