Our newcomer to the Mercado starts off with corn tortillas made to order--corn tortillas are the preferred choice of tijuanenses; in Mexicali as in Sonora, flour tortillas are the standard.
The meat is cooked on mesquite by a grill man who knows his business. The meat is of decent quality, but the seasoning and chopping are spot on. This is carne asada.
A young taquero has fresh onion and cilantro, the signature salsa roja (a tomato-based red salsa) of the Tijuana stands, and Tijuana style guacamole which is essentially pure avocado with some salt. He even wraps the taco into a conical shape like back home.
