Comments (0) Best Tacos - 2000
Tacos de Juarez
At Tacos de Juarez, the cooks stuff their soft tacos with generous portions of mild-mannered tripes de leche (chunks of beef small intestines), pork, cabeza (beef cheek), carne asada and chicken. Hard tacos -- slicked with just enough oil to leave the slightest sheen on our fingers -- are crunchy vessels for moist carne desebrada (shredded beef), chicken and carne molida con papas (ground beef and potatoes), draped with Cheddar. Add the extras like crisp radish coins and fresh shredded lettuce, or sides of pico de gallo, electric green sauce and fiery red sauce.
Don't be swayed by the run-down exterior of the restaurant, partly hidden by a bus station for people traveling to Mexico. And just step over those folks stretched out on the sidewalk or in the parking lot behind the building.
Inside you'll find a bright and comfortable dining room packed with a workday lunch crowd that often includes a table of sheriff's deputies, a booth or two of City Hall staffers, and other taco aficionados.
