You should schedule your trips to El Burrito Amigo to coincide with the firing of the spit: 5 PM to 9 PM Monday through Saturday. If youre lucky, youll get it right off the cone; however, if you come when the fire is turned down and the meat less browned, youll see the pork is cut off the spit and griddled to ensure, as owner Miguel told me, that it "cooks all the way through," which is not an unreasonable precaution. The situation seems to be that they keep the frustum at low heat to avoid overcooking during slow periods, so if you come during those times, your meat is doomed to be griddled. Whenever you arrive, expect full-dress tacos al pastor, loaded with onions both raw and grilled (atypical, but nice), fresh cilantro, and radishes, the sharpness of the dressings balancing the richness of the pork, which is slightly underseasoned for my tastes. Take advantage of the fresh-squeezed orange juice. There are a range of tortas (we had a well-browned sandwich of carne asada, easy on the mayo, tasty), but the real star here is the taco al pastor.
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