#TijuanaFood
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The bird's beak chile salsa was rated a 9.3/10 on the spiciness scale
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The tortilla was one of this taco’s negative factors
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Chef Danny also tried an arrachera taco
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Their adobada taco also had an incredible flavor
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Chef Danny tried a chorizo taco with a very interesting flavor
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The salsa used was too spicy
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Although two tacos were served on the same type of tortilla, one felt drier and harder
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Its creation happened after he ended up with a lot of leftover crepes and mousse
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This taqueria has over 40 years of experience
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Their steamed tacos are served with carrots, spring onions, and radishes
