Being in SoCal we have Mexican like no tomorrow. It's amazing the difference in the food from the regions of Mexico.
We have the Mole' which can be different sauces with a multitude of ingredients, Chocolate, chiles, Tamarind, pumpkin seeds, etc.
I love chorizo and egg burritos, Machaca, tacos al pastor, chilaquiles, and don't get me started on the seafood.
And I love the chicharron carnudo (crispy pork skin with some carnitas meat) from Vallarta Market.
But when it comes to where the rubber meets the road, this is my go to.....
