This now legendary late-night stand-up only spot features every part of the cow you’ve ever heard of and a few you haven’t. It’s been lauded on TV by one vociferous food maven and for good reason – it’s top in its category. Try a taco of chewy but flavorful suadero – breast – or melt in your mouth mollejas – sweetbreads. Best of all, however, is the tripe, cooked until buttery tender in fat made smokey by the chorizo that bathes lazily nearby, then “refreshed” on the griddle to give it a crispy edge.
Bolivar 56, near Uruguay, centro
Open daily 10 a.m. – 5:40 a.m. (i.e. all night)
See Google map: https://goo.gl/maps/YJws15pSwgK2
Photos by Juan de Díos; Inspiration by Hilel Bistre