Chef and owner Dominica Rice-Cisneros has worked in top kitchens in California, New York and Mexico, and she brings a range of experience in creating these impressive tacos. A slab of pork belly roasts in the oven for close to two hours before it's sliced, salted and seared in a pan for a crusty edge.

Owner James Haggard cooks in true California style, using fresh and organic ingredients, including free-range chicken and farm-raised beef. Organic halibut is seasoned and blackened, then topped with crema and a cabbage slaw for his signature fish taco.

Chef Max Toste said he was obsessed with Mexican food when he opened Lone Star with two friends. Now he serves real-deal Mexican street food on the East Coast. He smokes and roasts beef brisket for eight hours before shredding it for this dish.

Cruising all around the city, Senor Sisig is a food truck that fuses Mexican and Filipino foods. Sisig is a traditional chopped pork filling based in a soy sauce marinade. It's wrapped in a corn tortilla and doused with cilantro cream sauce and fresh jalapenos.