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"From the street it looks like a greengrocer/bodega, but on weekends a tiny steam table turns the back into a makeshift taqueria offering onion-flecked cecina, chicken tinga, roast pork pernil (not authentically Mexican but great in tacos), and a bright red sliced chorizo made in Corona with fresh jalapeños — the chorizo is the best choice and tacos run about $3 each." - Eater Staff