This Is the Best Mexican Restaurant in Every State

This casual, colorful little place serves some of the best tacos in Kansas City (it’s on the Kansas side of the metropolis), including tortillas hand-made in full view of diners and a large spit roasting pork for tacos al pastor.

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The menu includes dishes from Yucatán not often seen in the U.S., like Sikil-pak (a dip of pumpkin seeds and roasted tomatoes); tok-sel lima beans, cooked with green onions, parsley, lime juice, and ground roasted pumpkin seeds; and tikin-xic (silver carp in achiote-lime sauce).

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Using gluten-free, non-GMO ingredients, local and organic when possible, this establishment serves pork tamales wrapped in banana leaves, quesadillas made with housemade corn tortillas, Louisiana Gulf shrimp with mojo sauce, and other specialties that avoid the usual Mexican-restaurant clichés.

This is one of the few places in the Northeast that serves San Antonio-style puffy tacos (the tortillas are deep-fried raw so they balloon up), as well as the more conventional soft and crispy varieties with meat, seafood, or vegetable fillings.

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This family-owned restaurant makes its own corn and flour tortillas and serves an assortment of simple but imaginative tacos, like carnitas with crispy pork cracklings and green sauce and lightly battered cod with pickled cabbage slaw and habanero cream. The ceviches are also first-rate.

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