Description
Yes, you can get all the standard hand-patted masa antojitos in superior renditions, including huaraches, sopes, and quesadillas, with fillings that run from squash blossoms to tinga (spicy chicken) to the fried pork tidbits called carnitas, but what really surprised us us at this small Port Richmond café was the range of organ and variety meats available, which blows away anything available on either side of Roosevelt Avenue: surtida (mixed variety meats), lengua (tongue), maciza (cow head parts), buche (pork stomach), chicharron (pork stomach), and--piece de resistance--ojo (cow eyes). Look to the steam table at Taqueria Puebla for daily specials that often include things like fresh green fava beans and fiery shrimp stews.
