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This tiny, neon-lit spot does exactly what it says on the sign. Tacos come at a reasonable price of $20 for three, including a banging carne asada made with well-charred wagyu.

As for liquor, everyone’s on the margs, including a standout jazzed up by sweet and salty grilled pineapple and smoky mezcal. But the specials board hides the true magic. A taco cradling cured kingfish is tickled by zippy pico de gallo.

In winter, do not pass go without a birria pambazo: slow cooked brisket and mild stringy cheese crammed into a flat roll, pan-fried and served with brisket broth for dipping. Meanwhile, scallop tostada with toasty corn crema and chorizo is so good you’ll want another round – and you can have one. At $6, it’s less than your average oat latte.