"Doing some Mexican cuisine work ahead of Cinco de Mayo finally yielded the chance to stop into Taquero at the corner of Ross and Greenville. The lunch platter of the cochi pork served with chile de arbol and pulla chile came with a warning that it might be hot, depending on who was making it that day — and with a side of housemade tortillas. It was covered by a hearty chile-based sauce that wasn’t too hot but made a big impression." - Courtney E. Smith
