This small taco stand has already seized the hearts and minds of diehard followers from Pico Rivera's King Taco and even the best of the cheap "Berto" hangouts: Roberto's, Filiberto's and Alberto's. Perhaps locals crave the authentic flavors of Mexico City that shine so vibrantly through the al pastor–- simple, but unmistakable textures and tastes of home that follow each bite of the meaty street tacos, or the presence of slices of pineapple to complete the package. Most of the recipes on their small menu of tacos, quesadillas, burritos and tortas were culled from family cookbooks in her native Cuernavaca over the span of 15 years. One of these, the taco de chuleta (grilled, seasoned pork chop) has caught on like wildfire in the restaurant’s brief existence.
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First things first: if you haven't already read it 80 times in this issue, read it again: My long-promised book, Taco USA: How Mexican Food Conquered America, is finally getting released! April 10 is its publication date, with the f...