Mexican food on the east coast is usually a lost cause. The first hint is a taco made with a flour tortilla. If you see that anywhere on the menu, run. Another hint: good/great tacos are usually served on TWO corn tortillas, heated on an oiled surface. Now, there are rare exceptions: the best tacos I’ve ever had were from a place near Virginia Tech, in Christiansburg, VA.
Nothing like pulling into an orchard/ag community in the western US and ordering in Spanish.
Nothing like pulling into an orchard/ag community in the western US and ordering in Spanish.