Best Mexican Restaurant - 2005
Tacos al Carbón
Blather all you want about authentic Mexican food, but how do you know it? The old lady in the kitchen pressing tortillas? The "secret" spice recipe? Maybe it's a menu that unabashedly sells tongue burritos ($3.50), tripe soup ($6), pork skin tacos ($1.50), and shrimp/octopus cocktails ($7.99). You could count the number of Mexican families crammed into a tiny room on any given Friday night or point to the queue of exhausted migrant workers lined up at the taco truck in the parking lot. The average price of a meal hovers around $5; the place is lavishly decorated with glittery streamers and balloons for every single holiday, from Valentine's to St. Paddy's to Cinco de Mayo. The mariachi and norteña music blaring at eardrum-splitting decibels could be the dead giveaway. Some might argue that you really know "authentic" when you can drive up to the to-go window at 4:45 a.m., seven days a week, and come away with a carton of spicy pork tacos ($1.50 each) that will satisfy any longing you're suffering at that blasted hour.
Tacos Al Carbon nails each and every one of those. But what really sets this moving-and-shaking, ever-evolving little goldmine apart from the corporate taco mongers is that nothing ever tastes the same twice. You may get a green sauce with your taco de chicharron that will peel the roof off your mouth. Then again, that taco might come with a cool tomato salsa bursting with cilantro and onion. A basket of corn tortillas, puffed and warm straight from the fryer, might arrive at the table at no charge, or then again, no dice. Your "veggie" burrito ($2.99) could have just about anything in it that can't be slaughtered and thrown on a grill. And then there's that mysterious menu item described as "other kind of meat..."