The owner hails from Mexico City, where, more than anywhere else in Mexico, good taquerÃas (taco joints) are enshrined right up there with all that Mexicans hold dear. I count myself among the faithful, and I have tried to get Frommer's to send me off to write the definitive guide to taquerÃas, but no such luck. Tacos in Mexico are usually served on small, soft tortillas and sprinkled with a little fresh cilantro and onion. The traditional fillings might be prepared on a grill, on a griddle, or in a stew pot. To explain a few terms: al pastor is pork that has been marinated in ancho chile, guajillo chile, annatto, and sour orange and served with a little grilled pineapple; tinga is pork or beef stewed in a chipotle sauce; and barbacoa is a simple style of Mexican barbecue. All are delicious, as are the banderillas: fried taquitos done up like the Mexican flag. Tacos are served in small orders of three. One order would be enough if you're just feeling peckish, two if you're hungry.
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