"With poblano roots from Huehuetlan el Grande Puebla and Coatzingo, Puebla — the land where Tijuana taqueros are forged — father-and-son team Don Cuco and Jonathan Rios have crafted one of LA’s best taco spots. Along with family friend Manuel Mendez, who was on to help out at the 2018 opening, this group has managed to excel at tacos, mulitas, and tostadas topped with a tender mix of well-chopped chicken and shoulder clod steaks. It all comes dressed with diced onions and cilantro, mild tomato salsa, and a heaping serving spoon of creamy guacamole on a warmed corn tortilla. The family restaurant now counts three branches along with a pair of street stands (East LA and Boyle Heights)." - Bill Esparza
