If you haven't committed to a sit-down meal at Cala yet (and you totally should), make the time to visit their no-reservation-required taco stand in the back of the restaurant. Open weekdays for lunch starting at 11am, Tacos Cala offers a daily array of Mexico City-style tacos guisados, or homestyle stews. Our favorite is the pork adobo tacos, with chunks of pork shoulder that are browned and braised until tender in a spicy, smokey red salsa. We love it so much, we got the recipe (and it's surprisingly easy).
You already know that tacos are your favorite food in the whole world, but did you know that tacos derive their name from explosives used by silver miners in Mexico in the late 1800s?
Adam Timney, chef, Starbelly
Tacos are the ultimate snack. Meat and bread. Beans should not be on a taco. Beans are a side. I don’t want a crispy shell. I don’t want sour cream. No super tacos. Just meat, salsa, cilantro and chopped raw onion. The tacos from the El Tonayense trucks are my favorite. I get a combo—tripe, cabeza, lengua and buche. They cook their tripe perfectly. Most places overcook it, but they do it just right, so it’s a little crispy and a little chewy. Four tacos, a Tamarindo—then a nap.
I live in Potrero, where Jocelyn Buelow reigns and tacos are hard to find. So the entire neighborhood's been abuzz about Papito, Buelow's little "organic Mexican bistro" on Connecticut, just around the corner from his Chez Maman and Chez Papa on 18th. Its cute windowfront and cheery signage appeared way back in spring, but it remained closed due to permit issues until a few weeks ago and, true to form, last night there were people waiting to sit down at one of only two dozen seats.