

10
"A compact, high-energy stand that evokes Tijuana with handmade corn tortillas, mesquite-grilled asada, thick guacamole, and a lineup of taqueros working out of a liquor-store parking lot. While the carne asada is reliably smoky and tender, the cabeza—mostly cheek (and sometimes tongue)—is the sleeper hit: slowly braised until collagen-rich and meltingly tender, it delivers a beefy, unctuous flavor balanced by nutty tortillas and buttery guacamole, producing what the author calls 'taco euphoria.'" - ByJavier Cabral, as told to Sam Stone