Tacos @ Taqueria Corona
When Taqueria Corona opened on Magazine Street in the 1980s, it transformed our ideas about what a taco was. (Except for those of us who grew up deep in Mexico.) Instead of a crispy, U-shaped corn tortilla filled with ground hamburger, cheese and salad, Taqueria Corona served us grilled chunks of beef (and pork, chicken, and shrimp, plus the exotic beef tongue), wrapped in grilled flour tortillas, with pico de gallo, beans and rice on the side. Lots of places serve tacos like that now, but Taqueria Corona still sets the standard.
