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"Hiding in Damian’s back alley, the taco window offers a casual, more affordable taste of Enrique Olvera’s cooking: though tacos run a bit pricier than typical taquerias (around $8 each), I found them well worth it — fresh corn tortillas piled with salty suadero or rich pork carnitas balanced by cilantro, onion, and a squeeze of lime. The crispy fish flauta is a popular pick, alongside a daily vegetarian taco and a rotating tamale, and a handful of shaded tables let you enjoy cocktails and nonalcoholic beverages on-site." - Eater Staff