One of the best quickie Mexican take-out joints in the valley for everything from simple carne asada tacos to chicharrones en salsa roja. I love that they have authentic, non-Americanized carne options like buche (pig intestines), tripas (beef intestines), lengua (tongue- best I've ever had), and cabeza (beef head). And you know what, each and every one of those weirdo meats are effing delicious. Cooked to perfection. Fall apart tender. Melt in your mouth delicious. So freaking good.\n\nIf they can make beef intestines taste delicious, you bet your ass their traditional meat options like carnitas and pollo are equally as delectable. \n\nThey make their own tortillas and both the flour and corn are tender and flavorful. You'll end up looking forward to that first and last tortilla-filled bite of a burrito, and you'll wish they doubled up their corn tortillas on the tacos. (And don't worry, you don't need a double banger tortilla on the taco. I've only had a corn tortilla disintegrate on me when I've left it to sit and sop up juices for ages.)\n\nMake sure to take advantage of the salsa bar. Get lots and lots and lots of the aguacate sauce. That spicy green avocado sauce is the most amazing condiment. The red and green sauce will suffice in a pinch, but that bright green avocado sauce blows 'em away. The marinated carrots, cucumber slices and radishes are also spot on. Their strange pico with lots of cabbage is a concept I haven't seen anywhere else, but it's crazy complimentary. Give it a whirl.\n\nThe only issue I've ever had is with consistency. Sometimes a burrito will have rice and beans, other times it will be a meat-o-palooza. Not that big of a deal, and certainly nothing that will keep me away from the best quickie Mexican I've had in the valley.