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with toppings. A rising contender is the Quesabirria Taco with a side of consommé for dipping, much like an au jus. All the divinely rich spices in that broth combine with three meats (costilla, chamorro, diezmillo — short ribs, tender beef shank and chuck) that slow-cook for eight hours to achieve total fusion, enhanced by cheese. Savory, salty, yum.

For a veggie taco explosion of citrusy, crunchy, satisfying textures — totally messy, and as much fun as the restaurant’s lucha libre (wrestling) décor, the Esqueleto (prickly pear cactus) Taco with lime is uber-healthy and incredibly delicious. Finally, a side of Street Corn is a must. This handheld, steamed corncob is slathered with crema and encrusted with Cotija cheese, pepper flakes and a sprinkling of lime zest for an unbelievably juicy treat.