In a tiny wedge of a room, at the end of the bar, a guy stands over a bowl of masa forming tortillas by hand—each one a chewy, griddled canvas for black beans, pollo adobado, or cochinita pibil, and…that’s the entire menu. The sibling of the now-shuttered Brass Tacks operates on a colorful shoestring in Georgetown, but nobody inhaling tacos and cold beer seems to mind.