Suadero: a meaty, juicy and golden kiss, a two-bite pleasure. A thrill made from beef chuck, slow-cooked in its own fat, browned on the griddle and covered by two tiny tortillas, half fried -but still soft and foldable-, with a “garden” and a greenish-reddish salsa -tart and half-sweet to cut the fat-. “This is the best suadero in town”, we all say, because this taco, of Chilango origin, is our pride and joy. We eat it standing up, in front of the taquero griddle that smells delicious, of longaniza and tripe, suadero’s little sisters that are cooked in the same flavored jacuzzi. There is no such thing as the best suadero taco, but nothing tastes better than the nearest campechano when we are hungry, and we pay with the change left over after Friday’s drinks. So good are they that we should say, “Let’s go get some suadero kisses”.