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The chef/co-owner here is a former cook at the Palmer House Hilton and Heaven on Seven; he is capable of elevating typical taqueria fare. Standouts include the caldo de pollo, a gargantuan serving of Mexican chicken soup served with rice and tortillas (perfect for a chilly night); the ceviche with citrus-spiked tilapia and shrimp; and cactus salad dotted with jicama, avocado and mango-chipotle dressing (perfect for a sweltering night). Expect weekend queues.