[dropcap size=big]T[/dropcap]he ageless taquero Max Enriquez runs a stand like no other with homemade cecina (soft beef jerky), pork in adobo, longaniza, tasty lamb barbacoa and quelites (wild greens) stuffed into fresh corn tortillas made to order. He adds fried cheese that’s crispy on one side and runny on the other, allowing it to stick to the tortilla by request, and has a brilliant array of colorful, gleaming salsas and chopped vegetables to finish your Chalmita-style tacos. — BE
Tacos Quetzalcoatl
4827 E. Olympic Blvd., East Los Angeles
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