I mostly came for the lengua (beef tongue) tacos. Beef tongue may sound scary, but, if cooked properly, can be the most tender piece of meat. It's the perfect cut for tacos.
I also tried one of the specials of the day: chicharron in salsa verde tacos, basically pork skin simmered in a tomatillo salsa. The chicharron was mega-porky and gelatinous in texture—definitely not for everyone, but I thought it was pretty tasty.
And finally a chorizo tostada. Crumbled Mexican sausage, refried beans, shredded lettuce and sour cream on a crunchy tortilla. A little hard to handle and messy, but a nice mix of crunchy, spicy, cool and creamy.
With so many good taco spots opening up shop downtown (La Carnita, Grand Electric, Seven Lives), I probably wouldn't make the trip all the way up to Rebozos, but those tongue tacos did inspire me to try to make my own. I'll be posting about that experience soon.
126 Rogers Rd.