Taqueria Los Potrillos

About

This operation runs with the unpretentious efficiency of a family kitchen scaled up, where the kitchen staff work from recipes passed down rather than laminated instruction sheets, and the menu shifts with what's available at the market and what regulars request. The counter service moves fast because there's no room for theater—just straightforward grilled meats, hand-pressed tortillas, and regional preparations that reflect the owner's roots, whether that's slow-cooked mole, fresh seafood preparations, or wood-smoke techniques you won't find at chains. Expect to eat standing up or at a handful of tables wedged into the space, surrounded by the particular sounds and smells of a working kitchen that doesn't cater to

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