MICHELIN Guide’s Point Of View
This legacy restaurant is packed with loyal patrons who drive miles out of their way for a tamale or taco. It’s old-school for sure (the Estudillo family has been running it since 1933), so if you’re the type who likes to substitute this for that, you’ll be laughed out of here. Instead, grab a tray and move along the queue where you’ll barely have time to read the menu—located just above the ladies rolling and frying tacos. But while you're expected to order at lightning speed (grumbles from diners are part of the charm), the food comes out equally fast. Dishes are simple and sumptuous, like chorizo with rice and beans as well as tacos filled with chicken or pork. Don't miss the hot sauce at the end of the line-it's what takes these eats to the next level.