"Not unlike campechanos, tacos de discada are topped with a mix of chopped meats, which are traditionally cooked together with veggies on a discada, or plow blade. They alone are worth the trip to this East Colfax fixture, where they come crispy and juicy with steak, ground beef, marinated pork, chorizo, bacon, and ham plus onions, peppers, and a sprinkling of queso fresco and cilantro. But running a close second are the tacos al carbon, which here involve grilled beef cooked with chunks of potato and pico de gallo. The excellent salsa on the side is the cherry on top, so to speak." - Eater Staff, Ruth Tobias
Ruth Tobias
