Here, homegrown renditions and south-of-the-border classics share real estate with Korean tacos and gussied-up jobs. It’s fantastic. More fantastic than I imagined when I embarked on a mission to learn everything I could about tacos.
Crunchy, salty, and silken, the taco is a sight to behold with mahogany, sienna, and black threads running through the shredded pork. Exceptional lengua tastes of the same fat that elevated its porcine companion.
Lunchtime’s griddle-smacked slices of fajita (beef or chicken) as well as the pastor, offering crisp and tender bites, are excellent. Even the picadillo, a melee of ground beef, potatoes, and onion, is praiseworthy.
The pork is used in Mi Tierrita’s hamburguesa estilo Monterrey (a burger from the city of Monterrey, Mexico) that crams a beef patty, avocado, grilled ham, sliced hot dog, cheese, and all the fixings between a sesame seed bun.
The specialty at El Tizoncito is pastor, the meat preparation synonymous with Mexico City. Watch as the trompo slowly turns and roasts achiote- and chile-seasoned pork that gets knots and threads sliced off to order.