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Stainless steel bain marie pots line the counter here, each one holding a different guisado you point at before it gets spooned onto a corn tortilla. This is a weekday morning taqueria, the kind where regulars arrive knowing exactly what they want and the line moves fast. Mole con pollo, cabeza en salsa verde, nopales con carne, birria de res, the options shift but the format never does. Been around forever, and the Zona Norte original draws a loyal crowd through early afternoon.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Chile relleno
“Make it a combo starting with a chile relleno or carne asada over rice on a corn tortilla then add a rich mole con pollo, tangy cabeza de res en salsa verde, or earthy nopales con carne.”
Eater -
Mole con pollo
“Make it a combo starting with a chile relleno or carne asada over rice on a corn tortilla then add a rich mole con pollo, tangy cabeza de res en salsa verde, or earthy nopales con carne.”
Eater -
Birria de res
“Other options include Tijuana hits like birria de res, and Mexican standards chicharrón en salsa roja, and costillas en salsa verde.”
Eater
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