Under the seven train in Jackson Heights.

That's a truck serving tacos.

So good.

You might just shed a little tear.

Mm hmm.

Oh, she cute.

But the variable.

This is exactly how they sell in Tijuana Classic and cilantro and solves nothing else.

The more important about how how you made the beer I can give you the recipe is love you put in there.

So Jose here has almost 20 years of experience cooking in the best restaurants in New York City.

He was a loofa on Dell Post.

Oh, but now he's running things out of his own truck with his brother.

Jesus.

This Tijuana Salbi area is made by dipping tortillas and beef fat, throwing them on the griddle and stuffing them with rich chili laced beef stew.

Uh, yeah, I could I could eat all of that.

When I come back to New York.

I still have these tackles in my mind.

And the only way toe it and again a ziff I making myself and I start making from my coworkers, they like They tell me why you dont sell these tackles.

You making money?

That's how they convinced me to start this way are here.

And I'm so glad about this neighborhood.

They gave me a very good welcome.

The impression that customer due to me when they started eating my tackles, I guess so many feelings is like, Oh, this is good.

Hello, Kettle kettle.

Why don't tacos May Pacheco and Tijuana?

Beria is usually eaten with consummate a red cilantro we brought that turns a good taco into a great one.

If you know what's up, you dip those bad boys and consummate between each bite.

Mm, That's right.

Just like that.

Dr.

Steven here, he knows what's up.

Some might even call him an expert on the subject of tacos.

Different corporations in history have removed Mexican people further and further.

And that removes all the history of the people that brought the food in the first place.

That's called D contextual ization.

Yeah, this guy teaches a class on Taco Literacy E, but you don't need a degree to enjoy these tacos.

Although it might give you a deeper appreciation, the tradition of video as it comes from mining communities in Jalisco.

It's a very hearty stew, working class kind of food.

A zai lifted up.

You can see the beef.

Just kind of falling apart to the spoon.

Beautiful.

Beautiful.

Having a quasi religious experience.

Excuse me.

Wow.

Oh, man.

Hmm.

Mass tacos.

Oh, yeah.

Every every, Uh, the thing about this is that there's a lot of people can learn about Mexican people through the food.

For people understand us, you have to understand their food.

You have to understand the culture.

The best way to measure it is on the happy faces of the folks who try it.

Mhm.

Hmm.

Oh, my God.

The first day they opened, I was here with them, and I literally I cried because I have to go all the way back to TJ to have this beautiful tackle we don't have in New York.

I feel love into this.

Tackles.

I will say that is the same as you get it in Tijuana.

Look.

Late night eating congee get well, emotional.

If you ever find yourself crying on the streets at two.

AM, I hope it's over.

The pure beauty of a taco made with love e feel so happy when I hear this.