"The couple behind Los Angeles’s best chilaquiles, Anyelo Farfan and Monica Quinto, are the only game in town when it comes to Mexico City-style tacos a la plancha, or steel flat-top grilled tacos. Set inside a Pico Rivera bakery, Farfan and Quinto grill thin cuts of beef, bone-in pork chops, and campechanos (combos), like a rib and chorizo taco. The meats are expanded over a pair of warm corn tortillas. The key to these formidable tacos are complex salsas such as salsa siete chiles, a blend of seven different chiles, and salsa de pepino, cucumber with dried chiles, that take these tacos to the next level." - Bill Esparza
Matthew Kang
