Photo by Elizabeth Lavin
The shack’s holy trinity served on small, two-ply corn tortillas: cabeza (cow head meat), lengua (beef tongue), and suadero. The latter, Tacos La Banqueta’s signature meat, is a braised cut of steak finished on the griddle, sealing in the juices with a charred exterior. It’s often mistaken as being dry, instead of nuanced, and is a matter of pride for the operation. The guys at this joint are so confident you’ll like the charred edges and moist suadero bits, they give it to you free of charge.