"At Marcelino’s on the East Side, the tacos are scoop-and-serve—made assembly-line right in front of you. But Marcelino’s is so consistently busy that they’re hustling and preparing food non-stop. You can get a basic bacon, egg, and cheese breakfast taco, and it’ll be far superior to most you can get around town—but Marcellino’s system allows them to have many more options that you don’t see often, like repollo asado (grilled cabbage), calabacitas (squash), rajas (poblanos in cream), smoked Elgin sausage, and the incredible papa ranchera (French fries tossed in salsas). We think about the papa ranchera a lot. Also, at Marcelino’s, the cheese isn’t grated—they peel a slice off of a huge stack and slap it onto a warmed tortilla, where it immediately melts. What to get: Papa ranchera and egg; Rajas and egg " - nicolai mccrary, raphael brion
