El Jarocho

Miguel and Nikky Cortez run this taqueria and Mexican store beside their long-running El Nopal, and Nikky told St. Louis Magazine they pay above the average taco shop for their meat. The flagship is barbacoa cut from shoulder rather than brisket, juicy but still carrying char, on double-stacked corn tortillas with fried whole green onions alongside. Order that, and the lengua, diced in marbled pieces. Three salsas come verde, avocado and red.

Picks from Sauce Magazine and St. Louis Magazine

Miguel and Nikky Cortez opened this Mexican store and taqueria beside their long-running El Nopal, and St. Louis Magazine's Trevor Johnson describes breakfast burritos as heavy as a small dumbbell, offered all day. Order the chorizo version, filled with scrambled eggs, rice and black beans in a soft flour tortilla, which he says needs no salsa. While you wait, note the barbacoa tacos cut from shoulder rather than brisket and the fried whole green onions that come alongside.

Picks from St. Louis Magazine and Sauce Magazine