Comparing Tacos across three restaurants — an honest verdict

I ate Tacos at three different restaurants in the same week to compare. The results were illuminating. The use of dried ancho chilli varied significantly — only one got it right. The complex and layered with chilli profile should be consistent but interpretation differs widely.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. The best version came from a family mercado lunch, which felt authentic. mezcal was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tacos is larger than you'd think.