Tacos de Cabeza el Chulo

Tacos de Cabeza el Chulo wears a faded blue sign and occupies a simple corner stall that smells of simmering beef. The specialty here is cow head, steamed for hours until the meat reaches a texture that pulls apart with the lightest touch. It started as a family operation, serving workers finishing their shifts in the early morning hours. Customers pull up plastic stools to eat off paper plates, often adding a heavy scoop of salsa and chopped onions from the communal jars.