This fabulous carny hang-out offers real tacos al carbón, meats cooked over coals on an open grill. Many places claim they do that, but really sauté their meat on a griddle. And that’s not the same thing. Costilla, chuleta, chorizo and pollo are all at Los Parados. But the winner here is the rib-eye. It’s a bit higher in price than the other meats, but pesos well spent on tender succulence. The salsas, hand mashed and set in gigantic molcajetes, are superior. Varying hours are listed, but they seem to always be open, morning to morning. The Mexican-style hamburgers, topped with salsa, bacon, cheese, etc., are sensational. Another not-to-be-missed offering is the queso fundido, a mini ceramic cazuela filled with Oaxaca cheese and melted over the grill to impart an irresistible smoky flavor.