Six tacos
deep, no regrets.

Juicy, perfectly seasoned, fresh toppings, portions that don't believe in being modest.

Spiced, marinated, cooked off the trompo with the kind of edges you remember.

Slow-cooked, rich, ridiculous on a warm tortilla with onion and cilantro.

Crisped on the flattop with whatever meat you ask for. Order them with a side of salsa and don't share.

Wrapped tight, packed heavy. Andres said it best — "basically edible dumbbells." We're not arguing.

The reason a generation of Lodi started Saturdays here. Show up early.

Toasted bread, your meat, the works. A two-handed lunch.

Crispy fries, asada, cheese, the cilantro-onion-salsa-sour-cream business. Order it loaded.