"Started by Californians in 2013, this small East Village taqueria slings reliable tacos, burritos, and nachos that have gained a cult following, allowing the restaurant to expand across the city. Nachos come in six varieties, splayed out on a metal tray for even topping distribution. The crisp, tender carnitas are heaped on the chips with melted Jack, beans, pickled jalapeños and carrots, salsa, plus optional crema and guacamole. There are additional locations in Hell’s Kitchen, Lower East Side, and Williamsburg." - Paul Schrodt
