The taco placero, or "market taco," might take its name from its natural habitat, "the markets and plazas of Southern Mexican cities," especially in the state of Puebla. Or, perhaps, from the sourcing, since it is often "assembled piecemeal from ingredients found around the market." The coarse, oversized tortilla and the underlayer of rice are typical. Hardboiled egg is also common, but here it would distract from the taquero's efforts with freshly grilled chile pepper, onion, and lengua, or tongue.
Suggested pairing: atole de granillo, a hot beverage prepared from cooked, dried, roughly ground kernels of corn. At San Pedro it's sweet, but not too sweet.
San Pedro Deli
780 Fourth Ave. (26th-27th Sts.), Greenwood Heights, Brooklyn
347-725-4925
