date:Oct 10, 2012
gles of dough with bright yellow pineapple preserves as you wait for your tacos.
What El Aguila lacks in finesse it makes up for in speed. Meats for tacos are plunked onto the flat top, reheated and slid down the line for a quick adornment of cilantro and onions, or corn kernels, tomatoes, cheese, and scallions. Everything is infinitely customizable, here. The tacos are large, under-seasoned, and quite dry; the braised meats, barbacoa and carnitas trump the carne asada and grilled chicken. The