Our 30 favorite places to satisfy a craving for carnitas or quesabirria.
is a lesson in the joys of nose-to-tail tacos, especially pork. Meaty cheeks and belly, unctuous skin, crackling morsels of leg meat—or better yet, the “surtida” taco that mixes bits of all. Grab a bag of fresh-cut mango drizzled with chamoy and Tajín and head to a rickety patio table where fresh salsas and pickle pots await.Camp Springs taqueria
for good reason. Owner Rudy Zamora-Herrera slowly simmers his brisket, spikes his consommé with chilies and cinnamon, soaks tortillas in this heady gravy, and then griddles them. Don’t overlook the taco menu’s other pleasures: shredded-lamb barbacoa, chunks of lengua to spritz with vinegary green salsa, and fried pork.Birria buffs will find the long-braised beef in forms both expected and not at this. Mackenzie Kitburi is a more-is-more kind of chef.
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