Finding Mexican Deeper in South Philly

los_gallos_shortrib_tacos

Adam Erace gets turned onto Los Gallos, a newer taqueria deeper in South Philadelphia.

The best of the latter [tortas and tacos] is the costilla (short rib) smothered in nopales and onions and garnished with a long, glistening strap of beef on the bone. Jimenez does crumbled chorizo spicy as dragon’s breath and a very respectable al pastor. The moist scraps of spit-roasted pig and spears of pineapple made a valiant run at the title held by Los Taquitos de Puebla, whose owners are also from San Mateo.

Los Gallos [Philadelphia Weekly]

Around The Web


Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.