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is completely heated by wood and it gives fruits the most delicious, mellow smoked flavor.

If you visit Al & Bea's, the bean and cheese burrito is your requisite order: Smooth-as-lava refried beans, mixed with gooey cheddar cheese, and red or green chile are all wrapped in a tender flour tortilla.Bite into it, and the savory concoction gushes out to meet you.. (Pro tip: Use tortilla chips to salvage the remnants.)

While you're in the area, walk five minutes to.Restaurant Santa Cecilia., in Mariachi Plaza, for one oversized al pastor taco.

While it's not roasted on a trompo, the complexity of its marinade more than makes up for the flavor.Then, if you're still hungry—if you're not, wait a while and listen to the mariachi players who congregate here on weekends—head over to.

, that multi-level Latin indoor market also in the neighborhood.

Get the (gluten-free) deep-fried, gorditas made only of corn at La Cocina on the top floor.Stem chile mixture and halve lengthwise.

Remove and discard seeds and ribs.. Place chile mixture and tomatoes in a large saucepan and add just enough water to cover.Bring chile mixture to a boil over high; reduce heat medium, and simmer, adjusting heat to maintain a simmer, for 10 minutes.

Remove pan from heat, cover, and let soak until chiles feel soft and pulpy, about 10 minutes..Drain chile mixture, reserving 2 cups cooking water.