Based on consistency of the Food, it might not be the best taqueria around. On a good day is very good, but on bad day the asada is rock meets rubberband and the flour tortilla is just rubberband. But I feed on the atmosphere of the place I call new american diner. Where hipsters pass the delicious salsa roja to "earthy" yuppies, then to construction worker, then to a gramma then to me, an asian trying to learn spanish. I beg you to get off the asada and try their specialty toppings like spicy, deeply flavored al pastor, like-butta melt in your mouth lengua and buche (pig intestine), and their famous chile-relleno. And that green chile smothering is tomatillo, chile and pig fat goodness, featured best in their huevos rancheros. And though specialty items are overpriced (ten bux for enchiladas?!) and take few minutes longer to arrive, they are a revelation. My favorite is sopes, a deep fried corn masa crispy on the outside lush and yummy gooey on the inside topped with what it says chicken, but I think that's too bland, I'd shell out few more moola and get the al pastor for topping, wash it down with horchata and I feel like I'm having my birthday meal.