Near the front, a man working at a spit with a red-hot heating element cooks bright orange pork adobada. In some places this seasoned pork is called pastor, but adobada is the common term in this area. Bayless says that in the Yucatan, it's called arabe, which hints at its actual origin, since the cooking style was brought to Mexico by Arabs. Bayless wishes he could take one of the asadors home. As in all Mexican taco restaurants, different taqueros prepare each kind of taco.
Customers approach the counter near the kind of meat they want and place an order.
Not far up the road, the group stops again at Tacos El Poblano, at 7813 Blvd. Diaz Ordaz near Las Cascadas. Workers wear white paper hats that help complete the look. Valenzuela says a lot of Tijuana taquerias call themselves Poblano because of the good reputation of this restaurant. Valenzuela's favorite item here is the carne asada tostada.