Tucked into the Granary District, Tacos Garay is a tiny storefront that operates like an old-school taqueria. Its strength is the less common cuts: lengua (tongue), cabeza (head), buche (stomach), and tripa (tripe), along with asada, pastor, and carnitas. Everything comes on doubled corn tortillas with onion, cilantro, and house salsas. It’s family-run, order at the counter, and at lunch it fills with workers from the surrounding industrial blocks.