As such, they are commonly found in street stands and food trucks than at upscale restaurants.
El Califa de Leon was founded in 1968.
Instead, it’s a hole-in-the-wall spot, tucked between a low-cost drugstore chain and some clothing vendors.
Photo: kaart_2 @ Mapillary viaWikimedia Commons(CC BY-SA 4.0)
One of the keys to Califa de Leon’s success is its limited menu.
The secret is the simplicity of our taco.
It has only a tortilla, red or green sauce, and thats it.
That, and the quality of the meat, chef Arturo Rivera Martinez, toldAP.
Our Inspectors appreciated the simplicity of El Califas approach,readsthe Michelin Guide.
Its about the meat and tortilla without any fuss or garnish to dress it up or hide behind.'
High quality products and consistency are key to this taquerias success.
It has only a tortilla, red or green sauce, and thats it.
That, and the quality of the meat, says chef Arturo Rivera Martinez.
Our Inspectors appreciated the simplicity of El Califas approach, reads the Michelin Guide.
