This is one of the best street stalls and taco spots in the city, and they’ve been serving said tacos, quesadillas, memelas, empanadas, and tlayudas since 1974. You’ll want to come during the morning, when they’re making all of the above on the spot with fresh corn dough in their two coal-fired comals. Go for anything with chorizo, the stuffed chile tacos, and amarillo empanada filled with chicken stew and tomato. They also have some solid vegetarian options, like zucchini flower tacos and mushroom quesadillas.
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