Finding Mexican Deeper in South Philly


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]

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