From Our Editors
No matter how delicious the fillings, an otherwise promising taco can be easily ruined by a subpar tortilla—a complaint Gabriel of Xotl Burrito never faces. With a simple combination of corn masa and water, the Puebla, Mexico-area native hand-makes corn tortillas each and every day for his burritos, tacos, and sopes. And at Xotl, which means “fresh” in Aztec, tortillas aren’t the only house-made items. Gabriel follows his Mama Loreto’s recipes for seasoning and grilling succulent meats, such as carne asada and chicken, boosted by fixings from the fresh salsa bar. He spikes shaved ice, or raspados, with seasonal fruits, and even adds American food to the mix by creating burgers dressed with bacon, cheese, and a top hat.