The heat is one of the few secrets Rivera Martínez would share.
The steel grill has to be heated to an astounding 680 degrees.
Asked how it felt to get a Michelin star, he said in classic Mexico City slang, “está chido … está padre”, or “it’s neat, it’s cool”.
The prices are quite high by Mexican standards. A single, generous but not huge taco costs nearly $5.
But many customers are convinced it’s the best, if not the cheapest, in the city.
“It’s the quality of the meat,” said Alberto Muñoz, who has been coming here for about eight years.
“I have never been disappointed. And now I’ll recommend it with even more reason, now that it has a star.”
Muñoz’s son, Alan, who was waiting for a beef taco alongside his father, noted “this is a historic day for Mexican cuisine, and we’re witnesses to it”.
