Eat Drink Style Ricky's Fish Tacos - The One Man Stand

***UPDATE: Ricky's Fish Tacos has moved to 4100 N. Virgil in the Virgil Village area, just south of Hollywood/Blvd. Wed - Fri 11:30 - 4:30 and Saturdays & Sundays 11:30 - 6 pm . Check his twitter updates as his scheduling does change.

In Los Angeles, a whole vending truck craze started going around, ever since the debut of Kogi BBQ. Not only are there copycat Korean BBQ trucks, Indian food from the Dosa Truck, a Vietnamese banh mi truck in Westwood (Nom Nom), a sushi truck called Fishlips, and a Japanese snack truck called Marked 5, just to name a few. But, for me I prefer the wheels of a stand versus the wheels of a truck. And it's nice to know that some people are still keeping it real, like this gentleman, Ricky.

After having some friends tell me about this one-man-fish-taco-stand, Jeni and I drove over on a breezy Saturday afternoon to hopefully eat Ensenada-style food. We were told that Ricky showed up sporadically on Sunset, in front of a laundromat, just across from Intelligentsia. The only way to know if he's there is to look for a sign, or more specifically, a rainbow parasol. My brain has learned that rainbow parasols are often linked to delicious street food together after a visit to the wonderful Breed Street food fair in East LA.

We were fast approaching Ricky's location but there was traffic, so we couldn't see anything in front of the laundromat. But good things happen if it was meant to be... there it was, the rainbow parasol. Fish tacos... on the street... on a sunny Saturday...

Like a one-man band armed with his bass drum, harmonica, knee cymbals and trombone, Ricky had his own arsenal of utilities. A deep-fry cart, tongs, his condiments, a griddle underneath the fryer, an Igloo for keeping tortillas warm, a fish cooler and of course, the rainbow umbrella. We walked up to the 'store' after Ricky served his customers, he smiled and asked us, "fish taco?" Most definitely. And this is how you make an Ensenada-style fish taco. The way Ricky does out of a small cart on Sunset Blvd. "Two please."

We watched as he reached into a small cooler. He pulled out a small ziplock bag of fresh fish and took out a few pieces. Ricky, like Joseph of Best Fish Tacos in Ensenada, also uses basa, a Vietnamese catfish from the Mekong river delta. With tongs, he carefully dipped each piece of fish in his special batter. Right before frying, he made sure that any excess batter was shaken off. I've had too many fish tacos that were nearly 50/50 batter and fish – gross. I remembered someone on Chowhound saying that the fish tacos at Tacos Baja Ensenada in East LA, are good, but pack on way too much batter. I couldn't agree more as I ate the fish tacos. There was so much batter that the fish had broken off from the batter itself. If there was ever an audition for a salt shaker position in a Latin band, I might actually have a chance with those babies. TBE, without a doubt though, is still one of LA's best.

As you can see, Ricky's got all his settings right. Fresh oil, no overcrowding, no burnt bits and a new cooking technique foreign to me, can only lead to a beautiful product. When the fish is almost ready, he makes a large piercing with his tongs into the center of the battered baby, bringing in a gush of hot oil that not only makes cooking a lot faster, but a nice jolt of flavor. Healthy, by no means. Ricky then pulls out some warmed tortillas from his Igloo and lays the fish down to sleep.

Finely-chopped pico de gallo and cabbage are then added in a proportional manner. Fans of Best Fish Tacos in Ensenada might have to hold themselves back and let the chef do the work. I myself can learn a lesson or two, as I tend to overload my FT's with crema and cabbage.

For me, one of the things that differentiated BFTIE and TBE was the cream used. BFTIE was a bit sweeter than TBE's that added a finishing touch to a solid fish taco. I asked him if he used crema mexicana, and he politely said,

"No, I use mayonnaise and milk. It's how we do it in Ensenada." This is the word of the lord.

Going in for the Kill

For $2.50, Ricky offers a well-endowed fish taco. Not an appropriate adjective to use, but it's a good size. I had to hold the taco with a wide grip above the taco, careful not to poison the cream with my own palms. When I took a bite, I felt a layer of textures:

- the creamy sauce

- the slightly cold pico de gallo and salsa

- the crispy-battered fish

- the warm tortilla

And all of it made sense. So much sense, that I had to order another one.

We both really enjoyed the fish tacos served by the extremely nice, Ricky. What's not to love about a man earning an honest buck selling something that was passed down from his mother. At one point, Ricky stopped during our conversation. He saw the meter maid on Sunset Blvd. and told us to watch his 'store' as he fed the meter. Awesome.

Ricky offers two types of salsa but both were really delicate in spice. I think all that was needed was a spicy kick to the salsa, to really make this one fish taco to beat. A very nice customer was kind enough to set Ricky up on Twitter and you can find him on Saturdays and Sundays from 12-4 pm. As we left, I quickly texted some friends to hurry on down to try his fish tacos. They all loved it, and I'm sure you will too.

Ricky's Fish Tacos

Corner of Sunset & Santa Monica Blvd.

Los Angeles, CA 90026
Saturdays & Sundays 12:30 - 4pm
Check his Twitter Before You Go

Eat Drink Style Mariscos Chente, Los Angeles - A Shrimp Morgue in Mar Vista

It was a Saturday afternoon and I sat patiently hunched forward with hands crossed on a table with a lazy susan. Jeni was by my side and so was Eddie, Rickmond and Javier. Eddie, also known as the ultimate predator and every animal's/insect's worst nightmare had invited us to a day of adventurous eating. Just before, we had stomached a Filipino duck egg in its nascency – eyes sheathed with very thin veiny skin, claws just firm enough to give you a nice prick in the throat and enough feathers to remind you that you were in fact, consuming a dormant mammal. We had also just finished live spot prawns that jumped out of the pot brought out by the server. About 10 minutes before, they had added a Chinese rice wine and covered the shrimp with a lid, intoxicating them to a lethal state. We picked up the shrimp with our hands the second we their antennaes became limp. We took off their heads, exposing their brain and pulled off its shell. The shrimp was so sweet and fresh, and a few times, I thought I felt the pulse of the once alive shrimp on my tongue. It was exciting and unexpecting.

And now, we were up for the final dish, live lobster... sashimi. All of us looked at each other with confusion and excitement. Eddie saw the server coming through the double doors with a large platter, rubbing his hands together in sheer joy. When the server laid down the platter, we saw not one, but two lobsters. They faced each other on a bed of ice, with antennaes in full motion and making contact with each other. In between the two lobsters, was a small pile of light gray flesh resembling that of red snapper sushi. But then, there was something that caught out attention. The lobsters were moving, but it was only their head that remained. The thorax, abdomen and tail were nowhere to be seen. For a moment, there was an eerie silence. The server even looked at us to get our reaction, almost asking us through ESP, "are you really sure you want this?" We hesitated for a few seconds, and one after the other, we straightened our chopsticks and grabbed a piece of the flesh. I saw the lobster staring at me as I reached my chopsticks into the flesh pile in front of them, even brushing their antennaes. I dipped the lobster sashimi in the provided soy sauce and wasabi, which is not a typical condiment in a Chinese restaurant. I then put the piece of lobster in my mouth and looked at the lobster still alive and kicking. For a second I felt it was a bit wrong, but that quickly changed once my palate approved of the sashimi. My god, it was delicious. Sweet, beautiful texture and reminiscent of sweet shrimp (ama ebi). Once we had finished the sashimi, we cleaned out the heads of the lobsters and by this point, they had fortunately died. I wondered if they could see me eat them alive and I certainly hope they didn't. I felt as though I had walked away with murder and I'll never forget this delightful meal. Note: the lobster is very well dead upon being cut up and Eddie quotes that the remaining nerve or muscle reflexes will still be in effect for a little while.

Almost a year later, I was reminded of that occasion with the live lobsters the second I walked into Mariscos Chente in Mar Vista with my coworkers. With its white walls, green tables, blue-tiled floor, stainless steel metal and open dining area, I was mildly reminded of a morgue – a shrimp morgue to be exact. But I knew this place, much like any other humble Latino-run restaurant, was not about decor or adornments. They had something very delicious in store for us.

Mariscos Chente is run by Sergio Eduardo Penuelas and his wife, Maria. ("Chente" is short for Vicente (Vincent) in Spanish, which is Maria's fathers name – the original chef of MC's dishes.) They come from the Western Mexican states of Sinaloa, and Nayarit respectively – both of which offer an extensive list of seafood dishes. According to Street Gourmet LA's great discussion and review on Mariscos Chente, "it's Nayarit cuisine with a Sinaloan chef." I had eaten ceviche a dozen times, but had never tried Nayarit or Sinaloan-style food. Let's go.

Cubeta de Cerveza (Bucket of Beer)
Eating a Mexican seafood meal without some sort of alcoholic drink is simply immoral. Even more immoral than eating the flesh of a live lobster. The food gods will make sure you spend more time in the purgatory rather than ascending to heaven. Chef Sergio knows that, and that's why he endows you with your very own cubeta de cerveza... 6 beers for $15. Salud!

Grilled Marlin Tacos
I watch a lot of Discovery Channel and National Geographic, especially the ocean related stuff. If there's one fish I do want to catch and cook up before I die, it's a marlin. Pretty easy stuff considering it'll only take 4 hours and rip off all the skin from your palms. This is one TOUGH fish and tough fish means tough meat. Right? Wrong. Leave it to Chef Sergio to give you some of the tastiest, smokiest marlin tacos you'll ever have. The meat has a consistency of pork and its super moist. A simple dip into the hot, cucumber-infused green hot sauce and you can relax knowing that Chef Sergio just saved you 4 punishing hours of skin-tearing pain on your palms. Guys will be grateful.

Ceviche de Camaron
Your standard dish at any Mexican mariscos restaurant. But you'll notice a large portion of cucumbers are mixed in – that's because Nayarit and Sinaloa use it heavily in their cuisine. This ceviche was done very well. Just the right amount of lime and not too sour. The shrimp was well balanced with the cold tomato and cucumber cubes – altogether it was very refreshing. I would get this again and maybe even request an octopus (pulpo) version.

Coctel de Camaron y Pulpo (Shrimp & Octopus Cocktail)
Another standard dish that comes in a glass, rather than a plate. It's almost the same as ceviche only there is ketchup added. In addition to the freshness of the shrimp, octopus and vegetables, there was a nice smokiness in the juice and I can't quite figure out its origin. FYI, this is also the Mexican version of the "hair of the dog" and I believed it as we passed this along to everyone at the table. You will be completely sober after eating/drinking this. I have to say, I am now a huge fan of lime juice that is mixed with seafood, ketchup and veggies. Mmm, Sea Juice anyone?

Camarones Aguachiles
And here is the reason why I deem Mariscos Chente as a shrimp morgue and why I am reminded of the "Day of the Living Lobsters". The server brought this out to us and we were immediately attracted to the dish. The shrimps were all facing outwards, staring at each one of us. Their bodies had been butterflied beautifully, and the flesh resembled a cape behind their heads. And they weren't flying anywhere else but into our stomachs. The plating of the butterflied-Shrimp with heads still attached and the combination of gray, green and purple colors immediately hit our brain as true food porn. It was naked. It was sexy. And it was true Mexican seafood. Aguachiles refers to the stellar sauce that Chef Sergio makes – a little lime, chiles and cucumbers are blended together in this harmonious sauce that accents the sweetness of the shrimp. Not quite as sweet as Spot Prawns but still delicious. I love the texture of raw shrimp.

Camarones a La Diabla
The server set this down and immediately reminded of a massacre. The shrimp, some beheaded, lay on the plate amongst fallen comrades in their own blood pool. It was beautiful. Considered to be the spiciest of Chef Sergio's dishes, this is simply fantastic. Chef Sergio serves up the perfectly sautéed shrimp in a sauce made of two types of chili (Nuevo Mexico and Chili de Arbol), cooked onions and butter. I think I tasted a hint of beer but that could be from my cubeta de cerveza. I have never found a Mexican seafood sauce as spicy, buttery and smoky as this and we made sure to lick that plate clean. We added the rest of the sauce into the shrimp cocktail and jokingly told Sergio to check out our invention: Ceviche a la Diabla. He laughed and then walked away muttering... "pinche chino." Just kidding.

Another Gratuitous View of Camarones a La Diabla
If Chef Sergio bottled this sauce up, he would make a fortune and shrimp would hate him forever.

Camarones a La Pimienta
I think these are in my top 3 of Sergio's shrimp dishes. I am a black pepper freak.

Camarones Checo
All you're going to taste in this is garlic, tons of spice and butter. You will love.

Camarones Borachos
These shrimp are deep-fried, and then sautéed with Worcestershire sauce (Salsa de Ingleterra) and tequila. Wasn't my favorite because the shrimp was way overcooked. It was nothing like Japanese deep fried shrimpheads.

Pescado Zarandeado
And this is probably Sergio's most proud dish – the pescado zarandeado. The verb zarandear means to shake or stir, but it has nothing to do with this dish that requires grilling with a special robato tool. He uses a fish called Snook and after filleting it in half butterfly style, he adds a sauce made of soy sauce, limes and mayonnaise. The fish is then folded back into its original form and sent to grill hell. And this beauty is served upon a turquoise tray – I love it.

Chef Sergio Eduardo Penuelas
Here is the shrimp mortician himself. Everyday, he probably sacrifices over 3,000 shrimp. He is the nicest guy and I have to say, probably the best Mexican seafood chef I had ever met. My biggest problem with ceviche in general has been the overuse of lime more as a way to mask older seafood, rather than 'cook' the seafood. But Chef Sergio has helped me realize my love for Mexican seafood once again. His sensibility of adding just the right amount of everything is exhibited in every dish we tried.

Compared to your "standard" Mexican restaurant, there is a lot to be learned about Nayarit and Sinaloan cuisine as there are huge differences. We didn't get to try the Nayarit specialty, pescado zarandeado, which is a whole-grilled Snook fish marinated in soy sauce, lime, chipotle and mayo. It's supposed to be the most popular, if not best dish at Mariscos Chente. Nor did we get to try the many variations of sautéed shrimp in various sauces such as pepper and oil, butter, garlic and tequila. The good thing about Mariscos Chente is that the menu is small enough for you to complete in about 4-5 visits and it's comforting knowing that anything you do try will be made by a very talented, warm chef that will have you coming back more than once. Thanks for reading.

Mariscos Chente
4532 S. Centinela Avenue
Los Angeles, California 90066
(310) 390-9241

Mariscos Chente reviews on Los Angeles Times, Street Gourmet LA and Exile Kiss.

Eat Drink Style Taco Stands Standing Tall: Los Angeles Taco Stands & Taco Tables

***Update 10/6/10. This posting was written over 1.5 years ago and many of the taqueros no longer set up shop. The ones that do exist are Fletcher/Larga, Verdugo/Ave. 31, a few on York Blvd. and Pasadena Ave./Figueroa. Happy taco hunting.***

I remember working till 1 am one night. I was exhausted and driving back home on the 10 freeway. The last time I had eaten was 5 pm and I was starving. At this point, I was ready to go home and sleep, but my brain made me double-check the hunger department. Yes, you did eat earlier today. But did you have double dinner? Why no i didn't! Something about me when I work late, I feel like I should reward myself for burning the midnight oil. Ok then, let's find something else to eat for all the hard work. When you're looking for late night eats, Los Angeles provides the options. I exited the freeway off the Vermont exit and immediately became happy because I was in food-hawk mode. I put both hands on the steering wheel and ducked my head lower to check out my options on the left and rightside.

Bland-looking burger joint. Probably too greasy.
Jack in the Box. Greasy and probably a long ass line in the drive-thru.
Korean-style pho. No, especially when you have to ask for cilantro.
24-hour diner. I'm not paying $13 for ham & eggs.
Taco trucks. The obvious choice but I'm kinda tired of it.

I was already nearing home and quickly becoming concerned that I had not made a food decision yet. It usually does not take me this long to consider what I'll eat. I stopped at an intersection and watched as cars crossed. Suddenly, as the last car passed and the light turned green, I noticed four blurry white lights. Like a moth in flight, I became drawn to it and hit the gas pedal. As i drew closer to the source, I noticed that the four lights were actually Home Depot clamp lamps on a pole. There was a crowd of people huddling around the light source like a campfire. And then I could see that they were huddling around a man and a woman behind a table. Oh yes. It could only mean one thing: taco stand, or as I refer to them, taco tables because they use folding tables to set up shop. I pulled over to the side and parked. Business time.

As I walked towards the taco vendor, I suddenly time traveled to Oaxaca, when Jeni and I were on a taco hunt. A boombox on medium volume playing Spanish music. A child, bundled in a jacket, sitting on a little chair cupping warm Horchata with both little hands. Patrons talking quietly among their friends. And finally, the sound of metal spatulas clanking the griddle top as the vendors cook up their meaty offerings. I asked what the taqueros had to offer besides the beautiful orange spit of spiced pork. The man smiled and removed the foil from one of his trays, bearing fresh lengua and cabeza. The vapors rose from the pan, giving a nasal teasing. I ordered my tacos and Jarritos, paid the lady and moved on to the 'salad bar' – a smorgasbord of taco accoutrements such as salsa, salt & pepper, curtido (spicy, pickled veggies) and napkins. I walked back towards the curb behind some patrons and quietly enjoyed my little snack, muttering groans of satisfaction. This is all I needed at 1:30 in the morning, and for me, was the true taco experience. All of this set within a auto repair shop backdrop on a busy street in Los Angeles.

It's not that you couldn't get the same quality tacos from trucks. You definitely can. But for me, there are little things that do it for me. While trucks can operate in rain or shine, they pretty much sell tacos all day long for a living. For the people running the taco stands/tables, they are usually families making extra money every night after their primary jobs. And in some cases, the vendors I've spoken with are even employees that station themselves in front of their own businesses/workplace. It's a lot of work and I am more drawn to them because its a method of business practiced heavily in Mexico, that I want to support. It's real street food.

I hate to mention the 'B' word, but taco tables give you a Mexican Benihana experience. Disclaimer: I do not eat there nor will I ever again. You know Benihana. It's the type of restaurant that seats you around your own 'chef' and grill. The actual quality of the food is usually masked by whatever circus act the 'chef' has to offer. Will it be the blindfolded, juggling of shrimp? The knife stab between the v-shaped space of your spread fingers? Or my favorite, the 'onion volcano' which consists of butter being cooked inside a well created by stacked onions, causing rising vapor like a semi-dormant volcano. Whatever the case, it's pleasing to the senses. Taco trucks have been under fire over the last year or two by the City, and there has been an emergence of taco tables because of the relatively low overhead, compared to a truck that costs upward of $50,000. At a taco table, I'm more hungry than I would be at a taco truck. I can see, smell, hear and ultimately taste the food. And with a truck, I can get good tacos but not quite the same experience.

Here are a few places I've stumbled upon in Los Angeles, mainly in the Koreatown, Echo Park and Highland Park areas. I'd like to do the East LA and Huntington Park area next. You should be the judge though. Some are great, some aren't. Even my favorite places have had bad days and some don't even show up like they say they will. Sometimes when I go too late to a stand, the results aren't as desirable because the meat has been sitting out too long or the vendor isn't willing to make a new batch. And I sort of like the unpredictability of it. It goes back to the the caveman days where we had to forage for food that was available. I've listed the meats each vendor offers and you can see what the abbreviations mean in a few moments.

Few Things to Consider:
(1) All the taco vendors listed here are $1. Break down your Grants and Franklins prior to.

(2) If it's raining or extremely cold, taqueros probably won't be there.

(3) Al Pastor with pineapple on top is tasty. Ask them for a slice or have them sauté with the meat.

(4) Buche and tripas can be gummy sometimes. Say the magic words "mas dorado(a), por favor" and you'll get them fried longer. Tasty.

(5) I recommend ordering two tacos at a time and eating them right away for maximum enjoyment. Tacos do harden and get cold after like 2 minutes. The vendors aren't going anywhere, so take your time.

(6) They say you can gauge a taco stand/truck by its carne asada or al pastor. But to tell you the truth, I usually stick with the buche, cabeza and lengua and really don't remember how the asada tasted. If it was good, I'd remember it. I RARELY ever come across bad buche, cabeza and lengua since they are cooked with simple techniques that don't require heavy marinating.

(7) Again, the later you go to a taco stand, the better chance of your meat being either (a) dried out or (b) burnt to an unidentifiable state. Take for example, the Taco Zone truck on Alvarado in front of Vons in Echo Park, which receives much praise from the Yelp army, has its on and off days. And I've noticed it's off-days are usually when I get the tacos from 12 am - 2 am.

Asada (CA) - flap/flank/skirt meat. Usually grilled. Sometimes fried in oil.
Suadero (SU) - brisket. Fried in lard/roasted.
Lengua (LN) - cow tongue. Steamed/braised.
Cabeza (CZ) - head meat and cheek meat (cachete). Steamed.

Carnitas (CR) - pork shoulder/picnic/butt. Fried in lard/roasted.
Al Pastor (AP) - pork shoulder/butt. Spiced and marinated over a day and roasted on a spit. Originated in Mexico City by Lebanese immigrants. An onion or pineapple is usually placed above the spit for extra flavoring. Try with pineapple!
Buche (BU) - pork belly/pig stomach lining/hog maw. Fried in lard. My favorite taco filling. When fried longer adds a nice texture.
Tripas (TR) - pig intestines/chitterlings. Washed, boiled and fried. People love these for the texture and 'filling'.

CA, CZ, LN, AP, CH, BU, TR.
I found this stand by accident when looking for The York. They are situated in a car body shop and always have people eating here - good sign #1. Good sign #2, everyone there stares at me like I'm from outer space which should tell you the food is authentic. Good sign #3 is explained in the following image.

This is exactly what I look for in a taco stand/table. A pot of various meats cooking in oil. Here you can see carne asada, tripas and buche all having a good time in the hot tub. I just shed a tear. It's not a wonder that you're asada might taste like buche. This is the first place I'll stop at during a Highland Park taco hop. I always enjoy their cabeza, lengua and of course, buche fried crispy. They also offer a habanero curtido – onions, oregano and habanero peppers!

CA, CZ, LN, SU, AP, CH, BU, TR.
This is also my go-to place if I don't feel like venturing into Eagle Rock/Highland Park. A lot of people from Red Lion Tavern, Cha Cha Lounge and Home frequent this place off Fletcher Drive. And with good reasons behind it. I always get welcomed with friendly smiles and before I usually order anything one of the guys there assumes I want my buche fried longer. That is service. This place is one of two stands that offers suadero (brisket) and it's quite moist and tasty (pictured below). I recommend buche, cabeza, al pastor and suadero with an ice cold Jarritos.

CA, CZ, LN, CR, CH, BU, TR.
This taquero offers a different style of curtido. It's more of a cabbage and cucumber salad that balances out a spicy taco. I enjoyed the carnitas, buche and cabeza here.

CA, CZ, LN, AP, CR, BU, PL.
If you happen to be doing your laundry in the Virgil/Santa Monica Blvd. area, do it where this taco stand sets up. I arrived right on the dot at 6 pm while they were setting up and I knew things would be fresh. The girl working there strongly recommended their chicken and it was really good. I enjoyed the cabeza and chicken.

These guys do the hot tub thing. First thing I saw when I got there was buche being made. Mmm. I enjoyed the buche and cabeza.

CA, AP, TR.
Back to Highland Park, this guy is from Guerrero and is one of the the few stands that I have seen offering al pastor con piña, which is one of my favorites. I also refer to him as Disco Ball (pelota de disco) taco man since he had a disco ball tied to his stand. They also offer grilled cactus (nopales) for your tacos as well as a relish or pico de gallo with nopales. If you have not tried grilled cactus, it's kind of like a bell pepper with a slimy texture, similar to Japanese mountain yams and natto. Ask the nice man for his 'hot cookie' drink. It's something 'galletas' in Spanish and it's tasty on a cold night. I enjoyed the al pastor and tripas. He seems to favor tripas because there's always tons of it on the grill. A disco ball, tacos and some house music and you've got yourself a party.

CA, AP, BU, PL.
These guys are statione right in front of the Guerrero Meat market and also serve the al pastor con piña. They offer grilled cebollitas (green onions) and nopales with your tacos. Nice guys.

CA, CZ, LN, AP, BU, TR.
Found these guys when I decided not to take the freeway and I'm glad I didn't. I enjoyed the al pastor and buche. There was a nice guy eating there as well and told me to try tacos another way. Order one soft taco, and one cooked a bit more crisp... put them together and you have a dual textured taco. I didn't know if he was making this up or talking about Taco Bell's latest caloric delight.

CA, CZ, LN, SU, AP, BU, TR, PL
These guys are loved by the Yelp army. Probably because it's the closest taco stand for patrons of my favorite bar, The Verdugo in Glassell Park. I had tried to find them at least five times – either missing them or not being able to find them due to their frequent location changes. And like a moth, I drove down this really dark part of Verdugo Rd. and found the brightest lights along the sidewalk. The stand was covered by big trucks, probably done intentionally. The people running this here are young and very nice people. Tacos are served the way I like them... small tortillas, small portion of meat. $.80 for one taco. They also offer gorditas for $3. I enjoyed the asada, al pastor, buche (already crisped up) – my favorites being the cabeza and suadero. 5 pm - 11 pm, everyday except Thursday.

Thanks for reading and enjoy it all as much as I do.