"Run by the über-talented Jose Avila, this Ballpark banger is turning out the most inspired and artful surprises imaginable in taco form. Perhaps the most startling example is the res con tuetano, an embarrassment of beefy riches that features an entire marrow bone alongside velvety birria; another would be the chuleta enchilada, a fork-tender pork chop topped with nopales and salsa negra. But the list goes on from the tres chorizo — red, green, and black — to the stuffed chile de agua smothered in frijoles, best capped off with an agave cocktail or two." - Eater Staff, Ruth Tobias
Ruth Tobias