A small, no-fuss taqueria in East Nashville that has been one of the most-recommended cheap eats in the city for over a decade. Chef Teresa Mason started out from a food truck; the brick-and-mortar shop on McFerrin Avenue is no bigger and not much fancier — order at the counter, sit at a communal table, pay cash if you can.
The fried avocado tacos and the tinga (chipotle-braised chicken) tacos are the orders most regulars repeat. The pozole verde in winter is excellent. Drinks include a strong horchata and Mexican Cokes. No reservations, no website to speak of, lines on weekends.