To me, El Paisa is a classic Mexico City taquería. It’s a street-corner carreta with old-school taqueros and a big menu, but what really stands out is the suadero.

I’m completely obsessed with their choricera, the giant pot where everything cooks together. I couldn’t stop watching it. When I saw a full stack of tortillas dropped into the bubbling fat, then pulled out and toasted on the plancha, it made total sense why the tacos taste the way they do.

The suadero recipe inspired by this visit is in this week’s Sazón newsletter.