Taqueria Las Palmas

They don’t serve alcohol but said it wouldn’t be a problem if we brought our own cervesas. I need something to wash down the goodness while I make my way through their menu:
Torta — slightly disappointing when ordered with the mileneas because the breaded meat was pounded thin and barely there.
Wet Burrito — the size of a small child
Chili rellenos — no longer an option
Pozole — of the red variety and extremely greasy

A sweeping generalization about Mexican food is that even though there’s 100 menu items, they’re just the same ingredients shaped differently.
I happen to know better than that.
Mexico is huge, the scope and breadth of it’s gastronomy is in direct proportion to the scope and breadth of it’s geography. You will not find like menu items in Ensenada and Oaxaca. Think Provence v. Alsace.
For the most part at any Mexican place in California, you will find a vast range of dishes, 75% of them containing tortillas, rice, beans, meat, cheese, salsa, etc., just shaped differently. I’m ok with that. Being a native Californian, these ingredients are my comfort food. My mood determines what shape I order. However, I also enjoy being adventurous and veering away from those ingredients, in Mexico you can and at Las Palmas you can, too. No matter what shape it be, taco, burrito, quesadilla or enchilada, Taqueria Las Palmas does it right. Their food is delicious. They have plenty of range on the menu should you feel like being adventurous. Their sauces, marinades, seasonings and salsas are fragrant and palette pleasing.
Prices are just fine. Service is very friendly, very pleasant. Ingredients are fresh. Place is spotless, food is great. It’s my go-​to Mexican spot for the comfort food I grew up with.