Tacos Doña Mary

Quite literally, and I mean this in all honesty and coming from a background laden with thousands of tacos, these are the best tacos in the world. Pedro, the owner/​chef, purchases 40 pounds of carne asada per day and when he runs out — which he does, every day — that’s it. Sometimes it’s 11pm, other times it’s 5pm.
The beauty of his tacos isn’t just the perfectly seasoned and professionally diced meat; it’s not the beautiful double layer of onions (diced raw & carmelized) nor the fresh cilantro & cabbage; it’s the tortillas, which are just crisp on the outside and soft, almost doughy, on the inside. Slightly larger than the lid of a Starbucks Venti, these small beauties are the perfect size vehicle for this ideal collaboration of ingredients. They also have a sweetness that I haven’t previously detected in tortillas, and it makes all of the difference in the world.
Absolutely outstanding — née, amazing — and worth the trip alone. Also — at roughly 40 cents (American) per taco, you can literally go nuts; I had 15 in one sitting, 10 in another and another dozen my last day.
Pedro is the Roy Choi of Huanusco, plain and simple.