With its white tablecloths and display cases of pricey jewelry, this must be the most upscale Mexican restaurant in town. But at five to a plate (with rice and beans on the side), its taquitos are a bargain. Pork is marinated in a secret red sauce for about thirty minutes, then slow-roasted until tender and all but spurting with juice. The robust flavor goes best with the small but thick corn tortillas, but larger flour tortillas, also handmade, are offered as well (they come three to an order). While there's nothing wrong with the salsas, the meat is so moist and tasty that it's better without them.
-Texas Monthly: The Greatest Tacos Ever Sold: Pork Tacos de Trompo, December 2006