Originating in Mexico City during urban migration of rural workforces in the late 19th century, this taco delivered a trifecta of cheap, fast and delicious food to those with limited means. It has since evolved into a mainstream staple of young professionals, students, and late night revelers seeking a tasty meal on the go.

Although cuts of meat can vary, it is traditionally sourced from beef navel plate (trapezius muscle) a durable cousin of the Brisket. After seasoning in a marinade for 24hrs, the meat is slow cooked in convex comal bathed in its own juices on low heat until succulent and tender. The corn tortillas are heated on the same comal and absorb a nice dash of ambient flavor. The meat is chopped and flash seared to just prior to being served delivering an amazing texture and aroma. These delicious street tacos are nicely paired with a variety of toppings but are traditionally served with cilantro, chopped onion, and green avocado salsa. As a street taco, these delicacies are smaller than the standard taco so order wisely if you're hungry.

When prepared properly this is a taco people talk about - it is a culinary reference point upon which all other tacos encounters will be compared. It is simply delicious