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"The street tacos at El Buen Taquero are tiny, but they're carried out with the grizzled expertise of someone who grew up on an exclusive diet of well-seasoned, crispy pork. The double layer of corn tortillas arrives still bubbling from its brief residency on the flat top—where it toasts up next to freshly shaved al pastor meat—then gets loaded with enough cilantro and onion to brighten up the whole plate. Try it with the green salsa, if you’re OK with a little heat." - nicolai mccrary