Taqueria Chingon

Taqueria Chingón runs a rotating lineup of around a dozen tacos on handmade tortillas, and the range inside that small number is the whole trick. Morcilla built from blood, bread, onion, and apple sits next to medium-rare carne asada finished with avocado mousse and chipotle chimichurri, and al pastor gets exactly enough pineapple to cut the pork's heat instead of drowning it. These aren't riffs for the sake of riffing — each one reads like a full dish shrunk into two tortillas.

It's counter service, with a sidewalk patio built for watching Fulton Market go by, and the kitchen comes out of the team behind Mariscos San Pedro. That pedigree shows in the seafood-adjacent confidence of the fillings, even on a menu that's mostly meat. Some of the more inventive tacos sell out before the night's done, which is the correct problem for a taqueria to have.

Michelin gave it a Bib Gourmand after first flagging it the year before, and it's landed on national best-of lists since. None of that is the point — the point is a dozen tacos, done with real specificity, at a counter in Fulton Market. Order the morcilla before it's gone.