“As we peered through the window, a head poked out from the kitchen behind a five-seat counter, and before we knew it, we were ushered inside by a young cook named Jonathan. He’d run out of goat for the day, but he let us try the roasted tomato and arbol salsa he’d just pounded and scraped out of a molcajete. He told us his dad had opened the place a few months earlier, after years of perfecting his birria tatemada recipe in a cement oven he’d built in their family’s backyard.”
-Medium