At this no-frills meat den, a man with a machete salutes you at the front counter. He awaits your command to hack off pork pieces and then wraps the thick chunks with onion and cilantro in a warm tortilla. You then devour the tacos at the tables in back. Goat stew and tripe add to the carnivorous menu. Cash only.
Lines twist out the door on weekends. Staff are super welcoming to everyone, but Spanish is definitely the language of choice here.
