Those in the know had a hint of the tastiness to come when chef Jose Avila opened La Diabla in the summer of 2021, clued in by his Sunday-only series, El Borrego Negro, for which he cooks sheep barbacoa Hidalgo style in an hoyo (outdoor pit oven). The place may have pozole in the name, but the tacos here deserve top billing, whether you go for the al pastor, which you'll often find cooking on a trompo out front; the tres chorizo, with red, green and black versions of the spicy sausage; the pork chuleta enchilada (pork chop, complete with bone on the side); or the carne asada, which gets a serious umami boost when paired with the optional addition of roasted bone marrow that you can scoop on top. ($$)