Kokopelli started as a street cart on Calle Ocampo in 2011. In late 2016, it was reborn as Tras/Horizonte, offering experimental Baja Med cuisine and mixology featuring seafood and much more. A new and bigger menu includes Kokopelli's best hit tacos, as well as new plates like the Aluxe, salmon ceviche with mango, tamarind, and local herbs; or the Atun Sangre (or blood tuna), home-cured for 12 hours on worm salt, chilhuacle chile, and jicama. The big open space features a side patio, a large bar and dining room, and an open kitchen with a grill that is somehow also a fountain. A separate space in the back houses fermenter tanks, and they make their own brand of beer.