This is not only the best taco place in the city – as mentioned in Netflix’s series Taco Chronicles – but it’s also a sustainable restaurant. The owners, a married couple, have made it a priority to reduce food waste. By cooking fresh every morning and limiting excess scraps each day, they avoid producing excess greenhouse gas emissions with unnecessary food waste. Every day they cook different homemade guisados (braised meat stew), which they put into tacos along with red rice, chicharrón en salsa verde (fried pig skins with green hot sauce) or chicharrón prensado (pressed pork). They also have one taco made from chile relleno (a poblano pepper, egg and cheese dish) that quite possibly started the Mexican vegetarian food wave.