The second stop was this little corner restaurant that I have been going to for the past three years for their surf-and-turf tacos. They start with oil on the fryer then drop cheese straight on top of that. The cheese starts to fry up and they’ll throw a corn tortilla on top then let it sit for a second and flip it over. On top of the fried, melted cheese goes a long, thin slice of skirt steak, three or four freshly grilled shrimp, a cream-based salsa, and a couple slices of avocado. This is a different level of taco, so naturally this one will cost you way more at $2.50. The mixed textures, smoky meat, and creamy salsa all work together to make a taco like I haven’t been able to find anywhere else, not even in Mexico.