Tacostreat

‘Conquistar’ is what’s written above the entrance, inside the logos all say ‘Kentaco’, but ‘Tacostreat’ is what this spot is called (or ‘Street Tacos’, if you believe Google Maps). Proprietor Ken Kato works out of a tiny white-tile kitchen with a massive cauldron braising carnitas in its truest form. Stomach, skin, ears – you name the anatomical part and it’s most likely in there. Even for those who may be squeamish about innards, this is your entry point. The mixture of meats has a gradient of textures, none of which go any further than ultra-tender, but if you must, certain parts can be omitted upon request.

Tacos come served on a plate enveloped in a plastic bag along with a slice of lime and some house-pickled vegetables. Tacostreat offers four varieties of salsas: cucumber ginger, tomato garlic, pineapple and a spicy charred mix. For the first bite, Kato recommends you enjoy it with just a squeeze of lime and a pinch of salt. Open until 4am, Tacostreat is the spot to hit on a night out before the morning train.