Wayan'e

Wayan'e Review

The name of this streetside taco stand (pronounced "Why-en-AY") is Mayan for "here we are." Friendly owner Mauricio Loría presides over this oasis of carnivorous delights serving mostly tortas—Mexico's answer to the sandwich—and tacos at the crossroads of several busy streets. In addition to ham and cheese tortas, you can get pork loin in smoky chipotle-chile sauce, chorizo sausage, turkey strips sautéed with onions and peppers, and several other delicious combos guaranteed to go straight to your arteries. If you don't speak Spanish, just point to one of 20 types of taco ingredients while they heat up your tortilla. Non-meat-eaters can try some unusual combos, like chopped cactus pads sautéed with mushrooms, or scrambled eggs with chaya or string beans. The place is casual and unassuming, with plastic tables and chairs, but most diners gather around the counter where the food is handed over. The restaurant closes when the food runs out, which is usually by 2 pm.