Best Taco

Mexico and Miami have much in common. Both have plenty of corruption and new construction. Both are working hard to join the industrialized world. Unlike the land of the big piñata, however, the Magic City has a sorely underdeveloped taco sector. But authentic taco entrepreneurs from Puebla and other Mexican towns are popping up where you'd least expect them. This little restaurant and take-out window in a dusty warehouse district is the leader of this fledgling industry. It's where you'll find the genuine item. At $1.50 per unit, the cost-benefit ratio is excellent. Each taco is constructed with two soft tortillas, instead of one. The marinated pieces of grilled sirloin are gilded with chopped onions and cilantro. Apply red or green hot sauce as needed. Consume other varieties: pork chunks cooked in a dry pepper sauce (al pastor), chorizo, or shredded chicken, all cooked with Mexican herbs. For an extra 50 cents you can receive the top-of-the-line tacos: beef tongue, tripe, jerky beef, or goat meat with avocado leaves. Viva el capitalismo!