Try a taco made with homemade machaca beef. Since 1994, El Horseshoe - a breakfast and lunch diner on Buckeye Road - has been feeding locals rustic taco fillings like goat stew, chile con carne, mole-doused beef tongue, all made from scratch. Try the birria (goat) tacos, which are exceptionally juicy and flavorful. They have been at this spot for 15 years, serving everything from homestyle specialties like caldo de pollo (chicken soup) to mariscos. The dining room, though, is sunny and tidy, and the shy yet friendly couple behind the counter are Beto and Esperanza Figueroa, the restaurant’s owners and co-chefs. This small, cash-only restaurant is squeezed ungracefully between a small used car lot and a repair shop on an unglamorous stretch of Buckeye Road. If you close your eyes and imagine a hole-in-the-wall Mexican restaurant on the west side, maybe you’ll picture a place like El Burrito Grande. the atmosphere is lively, and the tacos are great. first ran tacos from the family cart as a teenager with his father, Adolfo Sr.
![charlies gay bar tacos phoenix charlies gay bar tacos phoenix](https://s3-media0.fl.yelpcdn.com/bphoto/pO7i3d1aT0WnGaKup7d7Bw/258s.jpg)
Though the foot traffic on the Peoria corner where this food truck sits is a far cry from the throngs that crowd Boulevard Agua Caliente in Tijuana - where owner Adolfo Torres Jr. Thin, crisp, char-roasted slices of pork marinated for over a day in an adobo chile marinade are carved off a vertical roasting spit called a trompo that spins slowly inside the trailer. The word is out about Tacos Tijuana’s fiery orange al pastor. It’s simple, homespun, and very easy on the wallet. Try the Kiss Taco, made with beautifully seasoned, flame-broiled chicken that’s been chopped to smithereens, topped with melted cheese, and served on a couple of corn tortillas. What Kiss Pollos does well is the chopped chicken taco, a Sinaloa-California invention that the restaurant offers in several configurations. The kitchen ascribes to the philosophy of doing one thing, but doing it very well. You won’t come to Kiss Pollos for carne asada, al pastor, or anything resembling a combo platter. On any given day, you’ll spot him slicing al pastor meat off the trompo and calling out orders from the kitchen.Ī highlight is the alambre, grilled beef, bacon, peppers, and onions, lovingly glued together with melted cheese, served with a small stack of corn tortillas for your taco-making pleasure. Chef-owner Edilberto “Don Beto” Cabrera, a Puebla City native, is a former textile worker turned taquero. You can get a small taste of Pueblan-style Mexican cooking here in Phoenix with a visit to Taquería Don Beto. The results highlight the diversity and wizardry of the taco options in our parts.
![charlies gay bar tacos phoenix charlies gay bar tacos phoenix](https://media1.westword.com/den/imager/u/original/12917627/20211003_113115.jpg)
This summer, Shelby Moore, Patricia Escarcega, and Felicia Campbell took on the delicious task of finding the best tacos, taquerías, and taco-makers in metro Phoenix.