Because somedays you just say "Fuck it. Give me a double chili cheeseburger."
For the record I am not a chili cheeseburger kinda guy. I like chili on occasion. I like cheeseburgers very often. But I don't need them at the same time. Much like the argument with bacon, good beef patties don't need friends from the meat department. But we are at the original Yuca's on Hillhurst; a venerable, James Beard award winning taco stand, where Cochinita Pibil is simmering away in a corner burner, skirt steaks are getting a serious char on the griddle and the cashier is practically giving away double chili cheeseburgers at a price of $5 with tax - I think you realize why I had to go for it.
A quick survey of the many loyal customers drifting in and out of the parking lot dining area will rattle off a slew of items from the menu as favs; that's because the folks at Yuca's can cook. The aroma of sizzling beef hits you as soon as you open your car door. Before you order, you feel confident in testing this kitchen's limits, even if the surface area runs neck and neck with a telephone booth. I asked to peak at the pot of simmering chili, and after a failed attempt to substitute chile verde for the standard chili con carne(I know, simmered pork over cheeseburger, talk about pushing it), I pulled the trigger on the first chili cheeseburger I would gladly make return trips for if I wasn't worried about living past 40.