"Admittedly, this South Phoenix institution, founded by Carolina and Manuel Valenzuela over 50 years ago, looks a little ramshackle, but locals readily forsake decor for the restaurant’s huge, paper-thin flour tortillas — made fresh all day long and often still warm when you buy them. Considered the best in town, they make heavenly wrappers for fat burritos and chimichangas although the place is equally beloved for its no-frills tacos, enchiladas (try the machaca), and tamales." - Nikki Buchanan