Outside Tonantzin Taquería. There is one table inside and outside seating along Ocampo.

Chopping the meat. Francisco offers beef, pork adobada (pork marinated in a non-spicy red sauce), chicken adobada, chorizo and longaniza.

Making the round masa cake for a pelliscada.

Frying the longaniza &ndash; which is like chorizo. Which is like, well, sausage. Kinda.

Then Francisco turns it over and presses it down until the cheese is golden brown.

Putting out the chopped onions, cilantro, limes, sliced cabbage.

Limes, cilantro, onions, red and green salsas, beans, grilled onions, and roasted serrano chiles to put on top of your antojitos.

Grilled onions are not typical at a taquería in this part of Jalisco. Francisco grills his so they have just the right amount of sweetness.

A quesadilla and two tacos with pollo adobado (chicken flavored a non-spicy sauce).

Tonantzin Taquería

Mouth-watering tacos, quesadillas, lonches & pelliscadas made by Francisco Ramos.