A downtown Ogden taqueria run by a Veracruz family, built around a vertical trompo that turns out prime top sirloin instead of the usual pork. Order at the counter, grab a table, then work through the salsa bar, which is stocked with a rotating set of house salsas. Tacos, quesadillas and the chicken fire burrito are the strong plays. Closed Sundays, and the kitchen runs two hours later on Friday and Saturday.