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Tortillaria Sinaloa

Tacos are one of my favorite foods because they’re deceptively simple and highlight the quality of ingredients. They also often use offal and other cuts of meat that are usually thrown away, but are considered the choice bits in most other cultures. Having only been to Mexico a couple of times, I can’t say with authority what the real deal is like, but like my anthropologist roommate used to say, “there’s no such thing as authenticity.” I am confident, however, that Tehuitzingo on 49th and 10th in Manhattan is one of the best places to get tacos on the East Coast — it will always have a place in my heart with their goat tripe.

Tortillaria Sinaloa in Baltimore, however, is nearly as good, and they make their own corn tortillas on premises to boot. Located in the Fells Point neighborhood on Eastern Avenue, La Tortillaria (as people here refer to it) is a bright and colorful little spot decorated with amazing Dia del Muertos kitsch. Each order of tacos comes with two generous little dishes full of salsa verde and red salsa (be careful, the heat sneaks up on you) that go great with an order of fresh chips. This is one of the only places in the city to get a decent fish taco, they have plenty of vegetarian options and deserts, and their meat offerings are succulent and flavorful. At between $2.55 and $4.50 a taco (only slightly more than neighboring establishments, but well worth it) you can’t go wrong. You can also buy fresh tortillas to take home for $1.35 a kilo.