Tacos de fritanga, strictly for the uber-carnivorous, maybe the most common in Mexico City. They consist of chopped beef or pork, often including viscera, that is sautéed in a pool of bubbling lard or oil in a large griddle that features a round depression in the middle. They are by many accounts unique to the capital and at their best, succulent and delicious, at worst, intensely greasy. Various meat tacos are offered at El Rey del Suadero, one of the few casual taquerías in tony Polanco. There is both a window offering stand-up tacos and a comfortable dining area inside. The tacos al pastor are decent but it’s the suadero (sliced from the beef rib) sautéed in manteca that keeps them coming for more.