Taqueria Sabor Mixteco

Some of the area’s best regional Mexican cooking happens in this humble, welcoming storefront from industry veterans Apolinar Cervantes, Marisol Gonzales, and Juan Solano. Look for Oaxacan items such as the heady moles; the huge, crisp, smoke-scented tlayuda, a tortilla smeared with herby black beans; or the hearty pork-and-potato stew called chileajo. For a superb make-your-own-taco experience, try an alambre—a tangle of grilled meat, poblanos, onions, and melted cheese to be scooped into tortillas.