"A few yards beyond the end of that production line is what one could loosely call a taquería. A street cart, parked indoors, is the kitchen; a couple of mismatched folding tables flanked by a collection of secondhand chairs makes up the dining area. A depiction of the Virgin of Guadalupe hangs on the wall, a Mexican flag on the ceiling.
The menu is similarly sparse: tacos, taquitos, crusty and filling tortas and uninspired tostadas. But when top-notch tacos are available, how much else does one need?"
-Peter Meehan, The New York Times