
Tlalpan, Mexico
Tacos Charly
At Tacos Charly in Tlalpan, the suadero is confit before being simmered in water, producing a juicier, more tender result than the standard griddle method. The al pastor comes off a dedicated trompo, sliced thin enough to catch the rendered fat at each pass. Cash only, crowds early, this is southern Mexico City taqueria culture at its most direct.




