Description
You don't get carne asada here; you get floppy scraps of fried pigskin simmered in a chile sauce, or griddled steak in chile-enriched tomato sauce, or a spicy Poblano-style chicken mole given texture with nuts and grains and seeds.
This is one of the few taquerias in Los Angeles where a vegetarian could happily eat — there are tacos of stewed squash with chiles and kernels of sweetcorn; mushrooms sauteed with onion and cilantro; and quesadillas that are less what ordinarily goes by that name than they are slabs of panela cheese sizzled on the flattop and tucked into a tortilla.
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