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 dragonâ€™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]