ÃÛèÖÖ±²¥

What does ÃÛèÖÖ±²¥ taste like? It's warm flour tortillas, crunchy fried beef patties and smoky cow parts straight from the grill. Each of these tacos tells a different story of ÃÛèÖÖ±²¥, but we're fine with that. Give us some fresh desert air and a Mexican Coke, and we'll listen for hours.Ìý

2908 S. Fourth Ave.

If you want to know what ÃÛèÖÖ±²¥ Mexican food tasted like before the foodie scene brought in all the gourmet and the hyper-regional, this is it:Ìý"Pattie" beef tacos, with the ground beef shaped into a crumbly hamburger, fried to a beautiful crackleÌýwith a storm of shredded yellow cheese on top. It's actually an original recipe from Micha's co-founder Artemisa "Micha" Mariscal, and the family has been serving them ever since they opened the restaurant in 1976.ÌýThis is Sonoran food. It is not healthy and it is not fancy, but it's extremely well-executed. And dare I say it, freaking delicious!Ìý

Hours: 6:30 a.m. to 3 p.m. Mondays, 6:30 a.m. to 8 p.m.ÌýTuesdays through Thursdays, 6:30 a.m. to 9 p.m. Fridays and Saturdays, 7 a.m. to 8 p.m. SundaysÌý

±Ê²¹²â³¾±ð²Ô³Ù:Ìýaccepts debit and credit cards

2618 S. Sixth Ave.

Taqueria Pico de GalloÌýsits inÌýthat funky orange building with the cartoon chickenÌýon South Sixth Avenue. Peek around the counter into the kitchen and you might see Elizabeth Terez pressing fresh tortillas from a ball of masa. They are fluffier and bendier than others around town, with a good sear to them that reminds me of a pancake. It's the tortillas — not necessarily a particular filling — that make Pico de Gallo's tacos outstanding. On my last visit I got a plate with bubbly battered fish, chunky lengua in salsa verde and a fieryÌýcarne asadaÌýwith chopped jalapeños and tomato pico. So many bright flavors, each different, all wrapped in the same hearty blanket of warmed corn. Ìý ÌýÌý

Hours: 9 a.m. to 9 p.m. seven days a week

Payment:Ìýaccepts debit and credit cards

2680 N. First Ave. andÌý5118 S. 12th Ave.

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BK Carne Asada and Hot Dogs is theÌýepitome of ÃÛèÖÖ±²¥'s funky fresh food scene, no list would be complete without them ... Since I've eaten through the entire menu, I can confidently say that theirÌýcabeza tacoÌýis the best. (Ever!) There's just something about it, so soft and meaty almost like a sauce, without too much fat. I dare everyone — even the pickiest of eaters — to say that this cow head is yucky. Ìý ÌýÌý

Hours: 9 a.m. to 11 a.m. Sundays through Thursdays and 9 a.m. to 2 a.m. Fridays and Saturdays.Ìý

Payment:Ìýaccepts debit and credit

Southeast corner of North Oracle and West Rudasill Roads. Two other locations at 3161 N. Stone Ave. and 9190 N. Coachline Blvd.Ìý

Angela's Mexican FoodÌýis a tiny little truck run by Nogales-native Maria Negrete andÌýher family. She makes her velvetyÌýred chile beef tacos from scratch, using big hunkingÌýred chiles that neither her nor IÌýwere able to identify. The beef itself was so plump without being too fatty, and the intense peppery salsa that cut through it all, leaving a slow sizzleÌýon my tongue ...Ìý

Hours: 9 a.m. to 6 p.m. Mondays through Fridays. Closed Saturdays and Sundays.ÌýÌý

Payment: accepts debit and credit cards

3501 S. 12th Ave.

The little rock-and-roll-themed restaurantÌýhas been going strong for 14 years on South Twelfth Avenue, turning out freshly grilled meats and a fewÌýunder-the-radarÌýSonoran specialties. It's also the only restaurant in town that servesÌýhuevo becerro criadillas. This is the kinda thing you might see on a cattle ranch in northern Mexico: squishy little testicles from a calf that get chopped up and thrown on the flattop. They come out kinda crispy on the outside, with the springy texture like a hot dog and a flavor that reminds me of chopped liver. Overall, a five star experience! ÌýÌý

Hours:Ìý10 a.m. to 10 p.m. Mondays through Thursdays, 10 a.m. to midnight Fridays and Saturdays, 11 a.m. to 10 p.m. Sundays

Payment:Ìýaccepts debit and credit