“We’re not going for authentic Mexican tacos,” says Tamy Rofe, the Mexico-born sommelier who runs Disco Tacos in Brooklyn with her husband, chef Felipe Donnelly, and their partner, Mac Osborne. “We’re going for craveability and deliciousness.” The trio, who also own the restaurant Colonia Verde in the borough’s Fort Greene neighborhood, are among a scattering of restaurateurs who have recently opened taco spots in New York City, each offering enticing, imaginative twists on the crowd-pleasing dish. At Rofe’s establishment, which launched as a food truck last summer and debuted as a brick-and-mortar space in May, Donnelly’s Latin American heritage informs the tacos, with fillings such as coffee-rubbed carnitas topped with grilled pineapple and coleslaw, chipotle cream–covered garlic shrimp, and carne asada sprinkled with chihuahua cheese. Each comes wrapped in a hand-pressed tortilla, made with corn flour from the nearby tortilleria Sobre Masa.