This taco joint fielded by immigrants from Guerrero is best on the weekends, when specials include a unique green posole (as opposed to the more common white or red). The verdant color is provided by oregano and hoja santa (an anise-like leaf), with plenty of chicken swimming around in the rich broth. Crumble in the fried tortillas served alongside and dump in the chopped onion and shredded lettuce. Also try the Guerrero-style barbacoa, an intensely red stew bobbing with bone-in hunks of greasy and flavorful lamb.
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